An inventor named Irving Nachumsohn received the patent for the first slow cooker on January 23, 1940. Nachumsohn (who went by the surname Nacon) invented the slow cooker to cook cholent, a traditional stew eaten by Jews in Eastern Europe on the Sabbath. The slow cooker he invented – which became the modern day Crock Pot – ensured that the stew could be cooked without breaking Jewish law of working on the Sabbath.
The slow cooker has become an often used item in the modern kitchen. It makes cooking a wholesome meal for your family easy. You put your ingredients in, go about your day, and have a fully cooked meal several hours later.
I was intrigued by this recipe. There is no water added, which is generally how proteins are cooked in the slow cooker. I was worried that the chicken would burn due to the lack of liquid.
Thankfully, that did not happen! The juices emitted from the bird provide plenty of liquid during cooking.
The chicken is super moist at the end! The bacon provides a huge amount of flavor.
The vegetables cook very well. They come out flavorful and the perfect softness.
I was very pleased with this dish! It was easy to put together, and a great meal!
CASSEROLE OF CHICKEN
6 Slices Bacon
1 Quart Water
4 Medium Potatoes, peeled, sliced
2 Carrots, peeled and sliced
4 Small Onions, peel and sliced
1 Roasting Chicken
2 Teaspoons Dried Parsley
1 Teaspoon Salt
1/8 Teaspoon Pepper
Cook bacon in a large skillet, drain on paper towels. Bring water to a boil, add potatoes and carrots. Cook 3 minutes. Drain vegetables and discard water. Lightly oil the inside of a slow cooker; add potatoes, carrots and onions. Break up 2 slices of the bacon and put on top of vegetables. Rinse chicken and pat dry. Sprinkle 1 teaspoon of the parsley and ½ the salt inside the chicken. Place 1 slice bacon inside the bird. Sprinkle chicken with remaining seasonings and place in the slow cooker. Arrange remaining bacon over top chicken. Cover and cook 6 to 8 hours.
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