If you wanted some texture to your food, well slow cookers were just not the way to go.Īlong with this ridiculously easy, cheesy, slow cooker gluten free macaroni and cheese, I'm eatin' some crow. I was really pretty sure that slow cookers made everything into a single, mushy consistency. I went from exactly zero slow cookers to two slow cookers in the space of one year. It's even easier than the boxed kind since you don't even have to boil the pasta! Rest 10 minutes before slicing.A simple custard-style crock pot gluten free macaroni and cheese that's made ridiculously easy without a stove. Cover the breast with foil if it begins to burn before the legs have finished browning. Adjust the oven rack to the lowest position, and broil the chicken at 500˚ F for 10-12 minutes or until the skin is browned.Season with more salt and pepper to taste. Transfer the chicken to a foil-lined baking sheet or roasting pan.

Allow for a 15-minute natural pressure release before letting the rest of the pressure manually release. Pressure cook on high for 24-30 minutes.Pour the remaining marinade on top of the chicken and around the legs, making sure to baste the entire outside.Add the garlic, squeezed lemon, and onion to the cavity of the chicken.

Reserve the remaining ½ of the brine to add to the top of the skin.

Gently rub half of the marinade between the skin and the meat, spreading evenly.

Using fingers or the back of a spoon, carefully lift up the skin on top of the chicken breast and near the legs, careful not to tear it to create a small space to rub the brine.

Place the chicken on top of the trivet, skin side up.

Place a trivet rack in the center of the Instant Pot, and add the stock.

Pat the skin dry with a towel, making sure no moisture remains.

Add the remaining brine to the top of the chicken skin and around the legs, making sure to coat the entire outside.

Stuff the cavity of the chicken with garlic, lemon, and onion.

Add the chicken to the post, breast skin side up.

Gently rub half of the marinade on the meat of the chicken underneath the skin, spreading evenly.In a small bowl, combine all of the ingredients for the brine.Use fingers or the backside of a spoon to loosen the skin, starting from the breast.Use paper towels to pat it dry inside and out. Remove the giblets and any excess fat from the chicken.

Best gluten free mac and cheese