Ingredients
1/2 cup chopped fresh cilantro3 tablespoons canola oil, divided2 tablespoons lemon juice2 garlic cloves, minced2 teaspoons salt1 teaspoon grated lemon zest1 broiler/fryer chicken (3 to 4 pounds)1/2 teaspoon paprika1/2 teaspoon pepper1/2 cup white wine or chicken broth
Preparation
In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper.
Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
