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Katie Neri

Crock Pot Chicken recipe

Disclaimer: Yes, I have affiliate links in here so you can see exactly what I mean when I list ingredients out, plus my Thrive link for those wanting to give it a try.


Okay, down to business...


What better way to get a meal ready to go for your whole family than a crock pot chicken?


Have a day packed full of chores? Crock pot chicken.

Want some good broth for soup or to make rice with? Crock pot chicken.

Tired and don't want to put in the work today? Crock pot chicken.

Have to go to work all day and not won't be home with enough time to cook? Crock pot chicken.

Want to make the house smell great and give the aroma of slaving in the kitchen? Crock pot chicken.


I am going to walk you through my go-to Crock Pot Chicken recipe and how I wargame a home cooked meal with minimal effort.


FIRST, as a part of my weekly/biweekly meal shopping, I buy a full chicken. If you get yours in bulk then maybe that means pulling one out of the freezer once a week and then thawing it out.


NEXT, I rinse it off and throw it right into the crock pot. While it is in there, I cover that thing inside and out with a layer of Redmond Real Salt. It is grainy enough to get into all the places while being coarse enough to taste. In addition to all of the natural health properties.


Also, I coat it with:

  • Garlic Powder (or chopped, but the powder coats better and gets in all the secret places like under the skin and in the joints)

  • Black Pepper

  • Thyme

  • Rosemary


I slice up a lemon or two, insert the circles under the skin by the breast and chunk up the rest and insert it into the body cavity. Then I cut an onion into 8ths and stuff those pieces inside as well. Any extras get thrown under the chicken as a layer between the meat and the bowl.


Some chickens come with the organs too. I throw those in the bottom of the crock pot bowl as well to marinade into the juices.


Last but not least, I add a touch of Beau Monde for a bit of warmth to the flavor.


I pop that sucker on high for 6 hours or low for 10 and then let it ride. Pair it with some rolls or mashed potatoes, and you have yourself a winner.


When it is all done, I pull it out, debone the meat, pop those goodies back in with the filler veggies, and let it simmer on low for another round of 10 hours. Usually, I add a few cups of water as well. The next morning, I strain the broth and use that liquid to make a big batch of rice for the week or add some veggies to turn it into a delicious bowl of soup. I am a big fan of using all parts of the ingredients to the best of their usage.


I do choose to buy most of my products through Thrive Market so I know the quality of ingredients I am getting and they are priced affordably. The bags that their spices come in are perfect for dumping into my reusable spice jars for the perfect storage options. You can get $40 off your first order by following my link right there. Definitely worth the membership!






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