During the summer I hate to turn on the oven so the crock pot is my BFF. It also frees up more time to for to spend with the kids.
Here is a great recipe that is not only money saving, but easy to do. You can even cook the whole thing with organic ingrediants if you like!
Ingredients:
- 1 four-pound Whole Chicken, rinsed and patted dry
- Olive Oil
- One clove of chopped garlic
- Sea Salt or Kosher Salt
- fresh cracked Black Pepper
- 1 medium Onion, peeled & quartered
- 2-3 medium Carrots, cut into large pieces
- several sprigs Italian Parsley
- several sprigs fresh Thyme
directions:
- Rub olive oil over whole chicken, then season it liberally with salt and pepper.
- Place veggies and herbs in the bottom of a 4-6qt. crock pot. Place the chicken on top of the vegetables.
- Place the lid on, and cook the chicken for about 4-6 hours on high or 6-8 hours on low. To determine if the chicken is fully cooked, check that the meat is 165°F in the meat’s thickest part and the juices should run clean when you poke into the chicken.
- Put the cooked whole chicken in a baking dish and place it under the oven’s broiler for about 5 minutes, or until the skin is crispy. If you don’t want crispy skin, you can skip this step.
- Carve and use the chicken as desired.
We love to serve this with green salad. The leftovers make a great chicken salad or can even be frozen to use for soup! You can also use more veggies if you want but this can increase the cooking time by 30 minutes per cup.
