This made a perfect turkey and took so little active time. I served it with leftover Sauteed Pumpkin Polenta and Kale Chips, and carrots that were cooked in with the turkey. A great mini Thanksgiving and a very filling meal!
- 1/4 cup Dijon mustard
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon allspice
- 2 teaspoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon extra-virgin olive oil
- 1 (5-6 pound) whole chicken, rinsed and patted dry with paper towels
- 1 large onion, chunked
- 3 medium carrots, cut into 2-inch pieces
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, for seasoning
In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Spray the slow cooker with cooking spray and place the vegetables on the bottom. Place the chicken on top and spread the mustard mixture over the top and sides to form a crust. Do not add water. Place slow cooker on low for 8-9 hours.
Remove the vegetables and arrange on a serving platter. Remove the chicken and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
To serve, slice the chicken into 1/4-inch slices. Arrange the slices on the serving platter with the roasted vegetables and serve with the pan juices.
*Save the carcass to make Slow Cooker Homemade Turkey Broth
Recipe adapted from here
I also got two pounds of shredded turkey for later use and 1 1/2 cups of turkey broth. I saved the carcass and plan to make more broth tomorrow!