Slow cookers are great for getting juicy, tender meat out of rough cuts. The slow cook breaks down chewy fibers and is great for stewing everything in its natural juices. Still, even the biggest slow cooker fan will tell you that there are some things that just can't or shouldn't be done in a slow cooker. For example, there is no way of getting any kind of slow roasted crust in a slow cooker. ...or is there?
In the slow cooker recipe below for tender garlic parmesan herb chicken, we do just that. Using forks as a makeshift roasting tray, we lift the chicken out of the juices. Rather than stewing, the chicken is able to cook very slowly and evenly as the hot air circulates around the chicken. What you get is a light crust and an effect fairly close to a slow rotating BBQ grill.
Pro tip: For a luscious sauce, put juices from the bottom of the slow cooker into a pot and bring to a boil. Allow to simmer and reduce by half. Turn off heat and stir in 2 tablespoons of butter. You're done!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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