Slow Cooker Spatchcock Chicken
Slow Cooker Spatchcock Chicken cooks over potatoes and onion with lemon, garlic, and seasonings. Flattening the chicken helps it sit over the vegetables for a hearty one-pot meal.
Ingredients
Equipment
Method
- Halve the potatoes and quarter the onion, then place in the slow cooker. Pat the chicken dry without rinsing. Remove the backbone with poultry shears and press the breastbone to flatten the chicken.
- Mix two tablespoons olive oil with the zest and juice of one lemon, salt, pepper, and butter seasoning. Use a clean food-safe injector if desired, following its instructions. Place the chicken over the vegetables and coat lightly with olive oil and garlic powder.
- Cover and cook, then finish on high as described in the original recipe, which gives four hours followed by three hours on high but omits the initial setting. Use the chicken and slow cooker manufacturer’s guidance rather than relying on that incomplete timing.
- Check that the thickest breast and innermost thigh reach 165°F. Do not inject partly cooked drippings into finished chicken. Finish with the remaining lemon juice and pepper, rest briefly, and carve.
Video
Notes
Check the thickest breast and innermost thigh with a food thermometer; both must reach 165°F.
