Crock Pot Chicken
Nothing can make a home smell “friendlier” than a roasting chicken!
We normally make several meals out of this. One will be the first day – roast chicken, potatoes and carrots.
Use the left-over broth to make soup! Just through in some cabbage, green-beans and some carrots, and simmer about 30 minute. Great quick meal for cold winter day!.
28 gms Carbs (3 gms Fiber, 3 sugar) 25 NET Carbs
11 gms Fat, 34 gms Protein
INGREDIENTS
1 4-5 lb roasting chicken, giblets removed
1-2 tsp himalayan salt
1-2 tsp black pepper
1 TBL paprika
1 red bell-pepper, fresh or dried
1 medium sized onion
4 cloves garlic (optional. I like a lot of garlic!)
2 stalks celery
2 bay leaves
1 slice bacon
1 TBL fresh sage (or 1 tsp ground sage)
6 large carrots, cut into 2″ chunks
2 large russet potatoes, scrubbed and cut into 2″ chunks
PUTTING IT TOGETHER
1. Place thoroughly washed and dried chicken in crockpot, breast side down
2. For all spices, put 1/2 inside the bird’s cavity, and 1/2 on top
3. Cut bacon into 2 pieces, and lay across top of bird
4. Cook over high heat for 1 hr, then reduce to low heat
5. Cook until bird is tender when fork inserted into meaty thigh twists easily (or use a meat thermometer)
6. Add carrots and potatoes and cook on high an additional 30 to an hour (until veggies are tender)
ALTERNATE COOKING METHOD
4. Cook on low heat for 8-10 hours (until you get home from work)
5. Add carrots and potatoes and cook on high for an addition 30 min to an hour (until veggies are tender)
Events/Contests
