Friday, February 18, 2011

Roasted Chicken {in the Crock Pot}

My friend suggested this recipe to me last week.  It's very easy and worked out great!  I bought a small {5 pound} whole roasting chicken and dropped it in the Crock Pot.  Not only did it fill the house with wonderful aromas all afternoon, but it was tender, fall-off-the-bone delicious for dinner tonight!   We served it up with our Roasted Rosemary Potatoes and some Sautéed Broccolini. You can also use this tender chicken as a filling for other recipes such as enchiladas, tacos, casseroles, etc. Enjoy!

Recipe: Chicken in the crock pot (serves 4)
Ingredients:
2 teaspoons salt
1/2 teaspoon thyme
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 roasting chicken, about 5 pounds, for a medium Crock Pot
*you can increase this recipe by 1 1/2 times if you are cooking a larger bird, but remember that you'll need a larger Crock Pot, at least a 6 quart
1 medium onion, chopped

Directions:
1. Mix all the spices in a bowl. Clean your roasting chicken and pat dry with a paper towel. Rub the spices on the bird, all over.
2. Layer the chopped onion in bottom of crock pot, lay chicken on top of onions. Cook on low 4-6 hours


Chicken all done and ready to eat!
 We strained the broth from the Crock Pot and used it to make a little pan gravy by whisking in about 1 tablespoon of potato flour {gluten free} or you could use all purpose flour for about 2-3 minutes until thickened.
My friend also suggested this great tip for the leftover bits; "I then took the broth that was in the crock pot, added the bones from the chicken, then covered it in water, added some oregano, parsley, bay leaves, onions, carrots, and celery and cooked it over night. It made an INCREDIBLE broth!"

Recipe: Sautéed Broccolini
1 tablespoon olive oil
1 bunch broccolini
salt
1/2 lemon, zested
1 garlic clove, minced
1 tablespoon fresh lemon juice
1/4 teaspoon pepper

Directions: Add olive oil to a large saute pan over medium high heat. Add the broccolini, pinch of salt, lemon zest and garlic. Saute until al dente but still bright green. Add the lemon juice and pepper at the end and stir to combine before serving.

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