Crockpot Chicken

Crockpot Chicken

Day 30 of 30 Day Recipe Challenge

This is the EASIEST thing to do in the kitchen.  Seriously…the crock pot can be your best friend because of the time savings. 

Crock-pot-Chicken

Ingredients

  • 1 small fryer chicken (3-5 lbs)
  • ½ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp rubbed sage
  • 1 tsp salt (I used Himalayan salt)
  • 2 bay leafs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ large lemon or 1 small lemon (cut into large chunks)

Directions

Rinse and clean the inside of the chicken (gross, I know).  Stuff the chicken with lemon chunks.  Mix all the spices in a small bowl.  Place chicken in the crock pot, spine side down/breast side up.  Drizzle the extra virgin olive oil over the breast area of the chicken.  Sprinkle the spices over the olive oil breast area.  You can pat the spices on.  Pour in the tablespoon of apple cider vinegar and tuck in the bay leaves.

No additional liquid is needed.  The chicken will produce it’s own juices.  Set the temperature to low and allow it to cook for 4-8 hours in the crockpot.  The larger the chicken, the longer the cooking time.

I love using the crock pot because it means dinner is ready when I get home.  It can’t get easier than that.

Healthy Eating Can Be Easy!

 

BONUS RECIPE!…Chicken Stock

Toss all the bones back in the crockpot with 6 cups of filtered water.  Cook on low for the next 24 hours to make your own chicken stock.  Save in mason jars and you can use it to make other recipes that week.  You can even freeze the chicken stock in the mason jars.

WVL sig for HMC posts

  • […] Slow-Cooker dishes like this cut down on preparation and clean-up or one-pot dishes like this, this, this or this do the same. […]

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