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Dutch Oven Chicken without the coals

Dutch Oven Chicken – Almost. Easy and delicious!

Scale

Ingredients

Instructions

  1. Directions: If using a Roaster oven/slow cooker
  2. Turn the roaster oven to 400 degrees – all the way up.
  3. Place the margarine and the butter inside the cooker and let it begin to melt.
  4. Take a sharp knife and cut the slices of bacon into 1/2″ pieces.
  5. Add to the butter/margarine mixer in the roaster.
  6. Let it begin to brown while you flour the chicken.
  7. Put your flour into a zip loc type bag.
  8. Place two chicken breasts at a time into the flour – close the bag and shake until well coated with flour.
  9. Repeat until all the chicken has been coated with the seasoned flour.
  10. Lay each piece carefully inside the roaster oven – right on top of the bacon/butter/marg/ mixture.
  11. Place the lid on and cook until its golden brown.  Flip over and brown the other side.
  12. TURN THE ROASTER/SLOWCOOKER TO LOW HEAT.
  13. Put the lid back on and continue cooking the chicken just until it is tender.
  14. (Take a fork and break it apart . . . it should break apart easily and be moist & tender.  Don’t over cook it!)

Notes

Note:   If you want to do the same thing, but you don’t have a slow cooker that browns well, that’s o.k.  You can melt a bit of marg/butter in a skillet over med/high heat. Toss in your bacon and begin to brown it. Toss your chicken in flour and lay each piece over the melted butter mixture.  Brown each side well.  Add one tablespoon of Margarine & one Tablespoon of butter to your slow cooker/crockpot. Turn it to LOW. Take everything that is in your pan . . . leftover butter and all those crispy golden brown bits and put it into a slowcooker over low heat.  Cook the chicken breasts until they are tender and easily fall apart when piereced with a fork. When the chicken is ready, I remove any unwanted butter/marg with a power towel.  EAT!