Fauxtisserie Chicken

So I got this kinda cool 3-in-1 slow cooker for Christmas from my mother.  Between the new cooker and my husband, I ended up with this crazy idea that I should make dinner and a dessert using all three pots.  I decided on fauxtisserie chicken, mashed potatoes, and Asian-style tapioca pudding.  Make sure you save the leftover chicken, it'll make a fast and easy meal the next day.

The chicken is super easy...

• Take 4 tablespoons butter and mix with your choice of herbs like rosemary, thyme, parsley, and garlic.  
• Rub the butter on the outside of your bird (once you clean it in cold water and pat it dry) and then stuffed the bird with a few cloves of garlic and one small onion, quartered.  
• This next step was kinda tricky, you're supposed to wad up tin foil pieces into balls, 3 balls, and place them in the bottom of your cooker to keep the bird from stewing in it's juices.  He he, yeah.... my bird was a bit too big to fit in the slow cooker with the tin foil so I didn't use the foil.  
• Cook on low heat for 6-7 hours OR until a meat thermometer registers 160 degrees F.
• The bird turns out delish, even if you did it the wrong/my way.   
• If pressed for time, you could easily cook in the oven at 350 or so for an hour-ish and the skin will turn out really crispy while the inside is moist and flavorful, especially if you put some lemon slices in the cavity and rosemary sprigs under the skin.
• Be sure to cook it uncovered.  Yes, that's right, uncovered if you want crispy skin.
• Remove from slow cooker or oven pan, cover with tin foil, and let sit for 10-15 minutes.

If you want gravy...

• Strain the liquid to get out an floaties and if possible, skim the fat off
• Bring to a simmer and reduce to about 1/2 it's original volume
• Mix some water, milk, or cream (your choice) with a spoonful or two of cornstarch - Make sure it's smooth and not lumpy and add it to the simmering broth
• Stir and taste frequently adding more salt and pepper as needed... Since I didn't use any salt on the bird it definitely needed some, just don't tell Heather I said that

 *Poor, squished chicken*

*Sam cleaning the carcass*

The potatoes should have been super easy... peel or scrub your potatoes, cut into chunks, throw them in the pot with some chicken both, garlic cloves, and ground pepper.  Cook till soft and smash with lots of butter and enough milk to reach your desired consistency.  Well... after 4 hours on high my potatoes were still not very cooked.  Apparently my new cooker doesn't like cooking things quickly, hopefully it just needs to be broken in a few time.  We had noodles instead.

Asian-style Tapioca Pudding

• Soak 2/3 cup large tapioca pearls in water until they swell (45 min-1hr)
• Combine 2 cups water and a generous 1/2 cup sugar (according to the recipe, it could have used more sugar so consider adding 3/4 cup instead) in the slow cooker and cook on high until sugar disolves (about 30 min)
• Drain tapioca pearls and add to slow cooker with 1 cup coconut milk and a touch or two of vanilla or coconut flavoring.
• Cover and cook for an hour-ish (may need an extra 15-30 min)
• Garnish with liced tropical fruits, lime peel shavings, coconut, etc..
• Mmmmm...

*Mostly eaten, white bowl doesn't provide much contrast but it was good*