***UPDATE 11/11/2014: I’ve moved! My new site is www.lovecreatenourish.com, so anyone here from Pinterest can head over there! 🙂
First things first: my resolution to be more disciplined is going well! I’ve been keeping tabs on what I eat, portion size, and have exercised every weekday so far, not to mention the other important parts of my discipline. Overall, successful so far.
So, I wasn’t going to blog about this recipe . . . because it’s not really a “recipe”. It’s pretty much the easiest thing in the world and one of the most delicious things in the world. I can’t believe it took me over three years of cooking to be brave enough to attempt it. And I really didn’t need to be brave, because, seriously — easiest thing ever. What is it?
Chicken in the crockpot — a whole chicken. I have to be honest, I just really don’t like working with meat that has bones and fat that you have to pick apart to eat. When I was little and my mom made bone-in pork chops, I’d eat as close to the bone as I dared and then would hand it off to my dad to finish it. When I make bone-in pork chops now, Brett actually cuts it for me, because yes, I am three-years-old. He picks apart the good stuff so I don’t have to get too close to the bone. I know, I know. Ridiculous. He’s so lucky to have me around.
So that was another reason I was nervous about making this chicken, but I didn’t need to worry. Brett dissected it for me so all I had to see when we ate was the meat. And it was so, so good. Tender, juicy, perfectly cooked and extremely flavorful! It was also extremely cost effective. The meat filled a tupperware bowl, and then I chopped three cups of it to make these easy, delicious enchiladas. (Seriously, try them! Four ingredients!) The rest of the leftovers were turned into chicken salad for sandwiches.
The best part was that I made crockpot chicken broth afterward. All you do is add water to the bones/skin/etc., (I did six cups and will probably do more next time), turn the crockpot on low, and let it cook overnight. Once it’s strained, you can refrigerate or freeze it. I realize I’m late to this party as a lot of my friends already do this, so I’m glad I finally joined! I was even feeling congested and crappy for a few days . . . then I made potato soup with the chicken broth, ate a bowl, and woke up feeling almost 100% better the next day. Seriously, if I haven’t given enough reasons already to try doing this, that has to be the best yet!
Here’s the “recipe”:
Crockpot Whole Chicken + Crockpot Chicken Broth
- 1 whole chicken
- seasonings of choice (I used garlic powder, onion powder, dried thyme, paprika, cayenne pepper, and salt)
- water (I used six cups, but will probably do more next time)
- Remove giblets from chicken.
- Place chicken in crockpot. (I sprayed my crockpot with non-stick olive oil spray.)
- Combine spices/seasonings and rub all over the top of the chicken.
- Cook on low 7-8 hours. (I had a 5-lb. chicken; cook less for smaller chickens.)
- Once cooked through, remove chicken from crockpot for serving.
- Place bones and skin back into crockpot. Add water.
- Cook on low overnight. Strain and place in containers to store for future use.