Coming home to a house smelling like dinner is cooked and served is so inviting. And this recipe does the trick. Easy. Healthy. And cooking while you’re at work, playing with the kids or out running errands.
Simply serve with roasted or steamed veggies. (Here’s a link to an easy roasted veggie recipe.)
Crock Pot Buttermilk Chicken
1 whole cut-up chicken or 1 package breasts & 1 package leg quarters
4 quarts buttermilk
1 1/2 cup poultry seasoning
Place all ingredients in a large ziplock bag and refrigerate overnight.
In the morning, place 3 balls of crumpled aluminum foil at the bottom of a crock pot. Pull chicken out of brine, letting excess drip off and place on aluminum. Set crock pot to low.
If you like a crispier skin, which my family does, prior to serving, place chicken on a baking sheet and place under broiler for a few minutes as you set the table.