Whole Crockpot Chicken

Feb 18 2014     /    

I really enjoy cooking, but I am often at a loss for lunch for both myself and the kids.

Here is a great recipe that works for an easy supper or make one to last you for lunches all week long! This chicken also works great for office lunches if you take a lunch every day.

Whole Chicken

Step 1 – Put 4 rolled up foil balls (they will fit into the palm of your band) into the bottom of your slowcooker

Step 2 – Place a rinsed and patted dry whole chicken on top of the 4 foil balls, breast up. This keeps the chicken from sitting in the juice, getting soggy and falling apart during cooking

Step 3 – Add some salt & pepper, montreal chicken seasoning (or other) and some paprika

Step 4 – Turn your slow cooker on high for 3 hours

rotisserie-chicken-square

When the chicken is ready, I slip a knife into the cavity and use tongs on either side of the breast to carefully take it out and place it on my cutting board.  Let it rest for just a minute.  The breast will easily fall off the bone.  Our family pretty much only eats the white breast meat, so for the last 9 months, I have been using the rest of the dark meat for baby food.  I just add some sweet potato and another vegetable (carrots, peas, beans, spinach, kale, broccoli etc) and blend with a bit of water.

There is so much you can do with this yummy chicken!  I often make a Diva Salad with it.  Here is my recipe:

Dressing:
1/2 cup of oil
3 tbsp balsamic
1 tbsp dijon mustard
1 tbsp honey
1 tbsp minced garlic
salt & pepper
 
Salad:
Several cups of baby spinach leaves
1 tbsp craisins
handful of cherry tomatoes
1-2 tbsp crumbled feta
1 diced apple
some crispy tortilla chip bits (optional to add some crunch!)

Toss all together and add the chicken on top.

 

You could also use the chicken for wraps, sandwiches and more.  This one is a winner!

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