The Lovell Table

Something about cooking a whole chicken presents really impressively on a table but it is super simple to do in a crockpot- plus you can shred the leftovers to use in salads, quesadillas, sandwiches, etc.
A win-win if you ask me.

This is a fall version but you could switch out your ingredients seasonally as well!

Ingredients

• 2 quarters of an orange
• 1 Whole Chicken
• 1/2 Bunch of celery sliced
• 4 carrots peeled and sliced
• 1 white or yellow onion cut into eighths
• 4 cloves of minced garlic
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon oregano
• 1 cartoon of chicken bowth
• 1/3 cup sherry
• 2 tablespoons olive oil
• 2 thyme sprigs

Method

1. Remove giblets from chicken
2. Stuff the chicken with the orange quarters
3. Rub the top of the chicken with the olive oil and dry spices
4. Ball up 6 sheets of tinfoil and place in the bottom of the slow cooker
5. Place the chicken in the slow cooker
6. Nestle the carrots, celery, and onion around the chicken
7. Pour the carton of chicken stock and sherry around the chicken
8. Place thyme sprigs and minced garlic on top
9. Cook on high 4-5 hours (do not serve chicken until a thermometer inserted into the center of the chicken shows 165 degrees)