The recipe I had called for "garden-flavored whipped cream cheese." That might be good! I didn't have it handy so I substituted sour lean.
Wash chicken well. PAT DRY (this makes it brown better) I use a clean towel and dry well. Sprinkle cavity generously with salt & pepper and a little parsley.
I love to keep one of my garden parsley & Basil plants over winter so I have a supply of FRESH! This herb cutting scissor was a gift from my sister and it works great!
Mix herbs, butter, etc, forming a paste. Spread onto bottom of chicken before placing it into slow cooker. Spread remainder on top.
Cover and cook on high 3 hours. Then turn to low for remaining 4-6 hours until tender.
Our's was so tender, I simply scooped off each drumstick and wing, then lifted the cavity out and served in a serving dish. VERY TENDER!
- 3-4 lb. Whole Chicken
- 3.0Tbsp Butter
- 0.0c Sour Cream or Lean
- 1.0tsp Soy Sauce
- 1.0Tbsp fresh minced parsley
- 1.0tsp Dried Rosemary crushed
- 1.0tsp Dried Basil crushed
- 0.0tsp Rubbed Sage
- 0.0tsp Ground Black Pepper
- 0.0tsp Garlic Powder