Whole Crockpot Chicken

02/18/2014

I really enjoy cooking, but I am often at a loss for lunch for both myself and the kids.

Here is a great recipe that works for an easy supper or make one to last you for lunches all week long! This chicken also works great for office lunches if you take a lunch every day.

Step 1 – Put 4 rolled up foil balls (they will fit into the palm of your band) into the bottom of your slowcooker

Step 2 – Place a rinsed and patted dry whole chicken on top of the 4 foil balls, breast up. This keeps the chicken from sitting in the juice, getting soggy and falling apart during cooking

Step 3 – Add some salt & pepper, montreal chicken seasoning (or other) and some paprika

Step 4 – Turn your slow cooker on high for 3 hours

When the chicken is ready, I slip a knife into the cavity and use tongs on either side of the breast to carefully take it out and place it on my cutting board.  Let it rest for just a minute.  The breast will easily fall off the bone.  Our family pretty much only eats the white breast meat, so for the last 9 months, I have been using the rest of the dark meat for baby food.  I just add some sweet potato and another vegetable (carrots, peas, beans, spinach, kale, broccoli etc) and blend with a bit of water.

There is so much you can do with this yummy chicken!  I often make a Diva Salad with it.  Here is my recipe:

Toss all together and add the chicken on top.

You could also use the chicken for wraps, sandwiches and more.  This one is a winner!