Tender, falling-off-the-bone chicken is one of the best kinds of chicken, in my opinion. The best way to get there is by slow roasting a chicken on a rotisserie (like a store-bought roasted chicken) or slow cooking it in a slow cooker.
Before I had my Instant Pot I had a slow cooker that I used to make this recipe. You can cook the chicken really slowly for about 8 to 10 hours, or shorten the time to 4 to 6 hours. You can also slow cook in your Instant Pot or any other slow cooker or pressure cooker that has the slow cook setting.
To be honest I rarely eat chicken but I've been testing recipes for the Gentle Healing Meal Plan and I recommend tender chicken for omnivores. My son ate a lot of tender chicken, soft vegetables, and soup when he was younger and not feeling well, and roasted chicken is still his go-to meal. It can serve as a meal at least two nights a week depending on how many servings you need for the first meal. And you can use the leftover bones to make chicken stock or broth.
This recipe originally appeared in my cookbook, Cooking for the Specific Carbohydrate Diet. I adjusted a few things, including the most important change-I increased the amount of salt from 1 teaspoon to 3 teaspoons. If you have my cookbook feel free to use the original recipe and add 2 teaspoons of salt. Enjoy!
Falling-off-the-Bone Chicken
Ingredients
- 4 pound chicken
- 3 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 lemon cut in half
- 2 garlic cloves peeled and diced
Instructions
- Mix 2 teaspoons of the salt, garlic powder, and paprika together.
- Rub the seasoning mix under and on top of the chicken skin. Use the last teaspoon for inside the chicken. Place the lemon and garlic inside the chicken cavity.
- Place the chicken in the slow cooker and cover. Cook on a slow setting for 6 to 8 hours, or on a higher setting for 4 to 6 hours. The chicken is ready when the juice coming out of a slice in the chicken comes out clear and the legs move easily or fall off at the joint.
- To brown the skin, preheat your oven on the broil setting or at least 425℉, transfer the chicken to a broiling pan or baking sheet, and broil for about 10 minutes.
- Slice and serve. Store leftovers in the refrigerator for a few days.
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