Do I have an easy slow cooker recipe for you guys. If you even want to call it that. I stumbled upon this inspiration from Lina’s blog and it has been added to our monthly rotation of week night dinners. Lina is the Chief Training Officer of The Barre Code and writes an awesome blog focused on fitness, health and wellness.
Step one-buy a whole chicken. Cut up some of your favorite vegetables that will hold up nicely in the slow cooker (carrots, parsnips, onions, sweet potatoes, mushrooms, celery).
Lay the vegetables in the bottom of the slow cooker. Season the chicken to taste. I used sea salt, black pepper, thyme, rosemary, and sage. Place the chicken on top of the veggies. Placing the chicken on top of the veggies will help keep the chicken from falling apart too much. Turn the slow cooker onto low and cook for about 8 hours.
You want the internal temperature of the leg to be 160 degrees. The cooking time will vary based on the weight of your chicken. No need to add water or broth to this. It will not burn, the vegetables and the chicken will make its own lovely broth.
When it’s done, scoop out some veggies and cut the chicken off the bone. Dish up and eat! It’s that easy.
I’ve made this now twice and both times it was delicious and satisfying. My ONLY complaint is not having crispy skin. I usually pick the skin off anyway, but I think next time I will place the chicken in the broiler for a few minutes after it’s done slow cooking. I’ll make sure to report back 🙂
It’s Friday! Hallelujah!!!! It’s been an extra long work week and I’ve been looking forward to my wine date tonight with my friend, Jen, all week. The rest of my weekend will be filled with Christmas cookie baking, birthday celebrating, and maybe some Christmas shopping (I only have 1 thing purchased!). I’m really looking forward to baking cookies this year, it will be Madelyn’s first year participating! She’s the best kind of kitchen helper 🙂