Slow Cooker Orange Rosemary Chicken

I think the sun has fallen out of the sky and landed in my backyard. It is so f-ing hot. HOT, HOT, HOT.

Last night, a little after 7pm, I checked the temp...97 with a heat index of 105. At 7 at night!! Unacceptable. My poor air conditioner hasn't stopped running since February. Plus the dog, who usually sleeps on the back porch, slept inside last night...well, he didn't really sleep. He was too busy DESTROYING 4 balls of yarn I had out on the coffee table for a crochet project I started last night. Good times. There's nothing like untangling a massive ball of mulit-colored yarn at 6:30 in the morning. It's still not done. I'm thinking of just buying new yarn.

Anyway! There was no way in hell was I firing up the oven, so a slow cooker meal it was! If you like rosemary and oranges, and you like chicken, then this is a dinner for you. It's easy to prep, it cooks itself, and we all highly enjoyed it! 

Oh, and sorry for the shoddy pics but I was NOT going outside to take pictures (this house is so dark inside that my best light is in my driveway...my neighbors must think I'm crazy taking pictures of my food every evening), so I took these indoors. I tried.

Ok guys, have a great weekend wherever you are, and try and stay cool! And Go Team USA...I love the Olympics!!

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'Slow Cooker Orange Rosemary Chicken'

Source: Adapted from Paula Deen

Ingredients

1 (3-4 pound) roasting chicken

2/3 cup chicken broth

2 oranges, quartered, divided

1 medium onion, quartered

4 tablespoons butter, softened

2 oranges, zested

2 tablespoons fresh rosemary, finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup orange marmalade

2 rosemary sprigs, more for garnish

1 head of garlic

3 orange slices

Directions

1. In the bottom of a greased slow cooker, add chicken broth, 4 orange quarters and onion.

2. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.

3. Pat chicken dry and liberally salt and pepper the cavity. Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity.

4. Using your fingers, loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken.

5. Place chicken on top of orange quarters and lay three orange slices on top of the bird. Cover and cook on LOW for 8 to 10 hours, or until juices run clear.

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