There are some summer days when turning on the oven to roast a chicken for two hours is just not an option. That's when you break out the crockpot and get dinner going early!
My family loves slow-cooked chicken--the aromas fill the house all day, and although you sacrifice the crispy browned skin, the meat is very juicy.
Use your fresh garden herbs for this dinner while you have them! Stuff a roasting chicken with a bunch of fresh rosemary--you can also use thyme, or both--and a few cloves of garlic, half an onion, and a lemon cut in halves. Run the lemon over the skin of the chicken, then rub the chicken with olive oil and salt it. I set my crockpot on high for six hours. I have one of those crockpots that switches over to "warm" automatically when it's done, which is nice if you're working all day or out shopping, or aren't sure exactly what time you'll be home. Cheddar dill biscuits are perfect for this meal--just whip up some Bisquik biscuits and add in an extra splash of milk, a cup of shredded cheese, and 2 teaspoons of chopped fresh dill.
Enjoy eating fresh from the garden while you can!
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