slow-cooked whole chicken
The easiest way to cook an entire chicken that'll give you enough lunches for the week.
The Crock Pot is my best friend when I have lots to do in one day and won't be able to get to making dinner on time. I quickly prep the ingredients, throw it in the slow cooker, and forget about it for a few hours.
This time, I made an entire chicken with the Crock Pot and the results were fantastic. The meat was flavorful and tender, and there was enough food to last for days - great for meal prepping! There was no need to make a side of quinoa or rice because there were so many vegetables already in the pot.
Ingredients
1 onion, cut into 1-inch pieces
1 tsp concentrated beef stock paste
3-4lb whole chicken
4 cloves garlic, minced
1 tsp paprika
1 tsp turmeric powder
2 tsp dried thyme leaves
1/2 tsp freshly ground black pepper
4 carrots, cut into 1-inch chunks
2 cups mushrooms, thickly sliced
4 potatoes, cut into chunks
1/4 cup sherry
Directions
Evenly scatter onions in slow cooker and mix in stock paste.
Rub dry spices and garlic all over chicken and place in slow cooker. Evenly scatter carrots, mushrooms, and potatoes around chicken.
Pour sherry and 1 cup of water into pot. Cover and cook on high for 4.5 to 5 hours or on low for 7 to 8 hours (until thermometer reads 165 degrees Fahrenheit when inserted into chicken thigh). Serve hot and enjoy!
***Consider picking out and freezing the bones to make a broth in the future***
