10 garlic cloves, minced
2 tbsp. chopped, fresh rosemary
1 (5-6 lb.) roasting chicken
1/4 cup orange juice
1 tblsp. balsalmic vinegar
Combine minced garlic and chopped rosemary. Rinse chicken and pat dry. Loosen skin with fingertips and rub garlic mixture under skin. Place breasts down in slow cooker. Cook on high 1 hr. Reduce heat to low and cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken. Place a zip top freezer bag inside a 2 cup glass measuring cup, pour into freezer bag; let stand 10 minutes. seal bag, snip off 1 bottom corner of the bag. Drain drippings into a small sauce pan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to sauce pan. Bring to a boil. Reduce heat; simmer ten minutes and pour over chicken before serving.
Don't let the steps intimidate you-it is quick and so good!