Whole Slow-Cooked Stuffed Chicken

  1. Turn slow cooker to low. Wash and pat dry the chicken. Remove skin
  2. Combine cous cous, almonds, cranberries, parsley and sage. Spoon mixture into chicken cavity.
  3. Place chicken in oven bag and pour in apple and lemon juice. Tie up bag. Place in slow cooker, breast-side down and cover with lid. Cook for 7-8 hours.
  4. Chicken is ready when meat falls easily from the bone. When chicken is done, remove from the slow cooker and cool in bag for 5 minutes. Open bag with care and place in serving dish to break off chicken. Discard juice.
  5. Serve with salad greens. Great with salad, sliced apples, sliced celery and crumbled feta and vinaigrette.
  6. To make gluten free use brown rice instead of cous cous and make sure your vinaigrette is gluten-free.

other delicious recipes...