Slow cooker chicken + broiler = crispy, totally-not-flabby skin.
1 1/2 pounds small new potatoes, halvedLemon wedges, for servingPreheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you’re getting everything ready. Combine the butter and 1/2 cup of the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt.
Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours , until the chicken breast registers 160°F internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 165°F. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.
Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the broiler on high and position a rack 6 inches from the heat source . Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 1/4 cup miso. Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up.
Put the chicken pieces and potatoes on a serving platter and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.© 2017 by Sarah DiGregorio. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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