Recipe: Tender Slow-Cooked Whole Chicken
I love this recipe because it’s simple, versatile, and most importantly, tasty! It’s an easy way to prep a large piece of protein without having to spend a lot of time doing it. The chicken falls off the bone and stays juicy – there is nothing sadder than dry chicken breast when you’re trying to eat healthy, am I right? You won’t have to break out the sugar-laden barbeque sauce for this one.
Ingredients:
- 1 whole 3 – 5 lb. chicken, giblets removed (aka that bag inside the chicken cavity. Ew is right!)
- ½ teaspoon of black pepper
- 1 Tablespoon of dried Italian seasoning
- 1 Tablespoon of garlic powder or 1 clove of garlic, minced
- 1 teaspoon of onion powder
- 2 teaspoons of smoked paprika
- 1 Tablespoon of fine sea salt
- 1 Tablespoon of olive oil
Directions:
- Rinse the inside and outside of the chicken with water, pat it dry and set it aside.
- Coat the chicken with olive oil.
- In a small dish, mix together all of the seasonings.
- Rub the spice mixture all over the chicken, over and underneath the skin and in the cavity.
- Place the chicken in a crockpot on low for 8 hours.
- Once the chicken is done (internal temperature reaches 165 degrees Fahrenheit), remove it from the crock pot and serve it with veggies.
And by serving it with veggies, I mean – roast some sweet potatoes and brussel sprouts for 15-20 minutes at 425 degrees and then go do a ROMwod while that’s cooking. Look at you, you’re such a great multitasker 😉
Just turn on the crock pot in the morning and then it’s ready for dinner that night. It can easily feed 4 people (depending on the size of the bird) or you can have leftovers. Typically, we eat some of it for a dinner that night and then the next day for lunch (as is) or I’ll turn it into a chicken salad with grapes, almonds, and Primal Kitchen mayo. Give it a try and let me know what you think!
Stay gold,
Abrie