Yep, pearl, I did
I buy finely diced garlic in a jar found in the vegetable department (so much easier than popping garlic open and dicing it every time a recipe calls for it! I still keep fresh garlic on hand though. Never has the chance to sit and go bad..). Then I threw a whole medium sized chicken in the slow cooker. lifted up the skin and separated it a bit from the meat to create sort of a fun stuffing pocket. Then I grabbed some Sazon & Adobo these can be found in the international cooking area, where Goya products can be located:
http://i43.photobucket.com/albums/e3...AStoBeGoya.jpg
(Tip: if you are going for Latin flavor, it HAS to be Goya.)
And just forked out tons of garlic, rubbing it all over the bird. I repulled the breast skin down over the breasts and put a little water in the bottom of the slow cooker. Turned it on high and let it sit for 5-6 hours. This thing way breaking apart as I was pulling it onto the serving plate...
The aroma of tonight's dinner is killing me, I will post pictures later when I report todays damage lol
I wish you could smell through your computer! Beef shoulder roast cooked with potatoes, onion, carrots and diced tomatoes that were stewed with chilies and just a splash of tomato sauce
