Name: Slow-Cooker Herbed Chicken With Warm Spring Vegetable Salad
Total time: 5 h
Ingredients: 1/4 cup extra-virgin olive oil; 1 shallot , minced; 4 garlic cloves , minced; 2 teaspoons minced fresh thyme or ½ teaspoon dried; Salt and pepper; 1 (4-pound) whole chicken , giblets discarded; 1 pound radishes , trimmed and halved; 1 pound sugar snap peas , strings removed; 1/4 cup plain whole-milk yogurt; 1/4 cup mayonnaise; 2 tablespoons minced fresh dill; 1 tablespoon red wine vinegar; 1 teaspoon sugar; Lemon wedges

Why This Recipe Works

This flavorful recipe features a juicy whole chicken and crunchy, vibrant spring vegetables. A simple aromatic mixture of oil, shallot, garlic, and thyme gave the chicken layers of flavor. We rubbed the mixture under the skin to give it direct contact with the meat while it cooked. We placed the chicken breast side down into the slow cooker to keep the breast meat moist during cooking, and then we scattered seasoned radish halves around the chicken, which allowed for the chicken and the radishes to cook evenly in the same amount of time. While the chicken rested before carving, we stirred fresh sugar snap peas into the braised radishes in the slow cooker and cooked on high until the snap peas were crisp-tender yet still vibrant. A creamy dill dressing was the perfect flavorful accompaniment to our spring vegetable salad.

Before You Begin

Check the chicken's temperature after 4 hours of cooking and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need an oval slow cooker for this recipe.

Instructions

1. Microwave 3 tablespoons oil, shallot, three-quarters of garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.

Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of oil mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press skin to distribute oil mixture over meat. Rub entire exterior surface of chicken with remaining oil mixture. Place chicken, breast side down, into slow cooker.

Toss radishes with remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in clean bowl, then arrange around chicken. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

Transfer chicken to carving board, tent loosely with aluminum foil, and let rest while finishing vegetables. Stir snap peas into slow cooker, cover, and cook on high until crisp-tender, about 20 minutes.

Whisk yogurt, mayonnaise, dill, vinegar, sugar, ⅛ teaspoon salt, and remaining garlic together in large bowl. Using slotted spoon, transfer vegetables to bowl with dressing and toss to coat; discard cooking liquid. Season salad with salt and pepper to taste. Carve chicken, discarding skin if desired. Serve with radish salad and lemon wedges.