Crockpot Chicken & Veggies

There is so much you can cook in your crockpot or slow cooker, it’s not just for soups and chilis. The best thing about a crockpot is how easy it makes a meal. Throw a bunch of ingredients in, set the timer and let it do it’s thing.  We got one as a gift for our wedding and it has quickly become on of my favorite kitchen “tools.”  Many days I will set it in the morning and come home after work to a perfect meal… But lately I’ve been playing around with how to make it create perfect meals for breakfast.  I’m not afraid to push aside the eggs for breakfast to bring on the chicken. And THIS recipe is perfect for having a juicy, flavorful chicken for breakfast! Set it right before you go to bed and it will be ready with your coffee.

THE GOOD STUFF:

  • 1 whole organic chicken
  • 2 – 4 carrots, cut into 2″ chunks
  • 1 small – medium onion, quartered
  • 2 – 4 celery stalks, cut into 1/3rds  (the amount of your veggies, depends on the size of your crockpot)
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon thyme
  • 1 Tablespoon minced garlic (vary the seasoning based on your preference, this is just what I used)
  • Water

THE HOW TO:

  • Take your chicken out of its package, rinse and pat dry.
  • Place all of your veggies on the bottom of the crockpot. (Reserve a couple slices of onion for the top of the chicken)
  • Mix all of your seasonings in a bowl.
  • Rub the seasoning all of the chicken, with most of the seasoning on the breast.
  • Place your chicken on top of the veggies in the crockpot, breast side up.
  • Place the reserves onion on top of the chicken.
  • Fill the crockpot up with water, but do not completely cover the chicken (leave most of the breast exposed)
  • Cook on low for 6 – 8 hours. The time will vary depending on the size of your chicken. The chicken is done when the thigh reaches an internal temperature of 165 degrees. If you cook the chicken too long, you risk drying it out.
  • Once the chicken is done, scoop it out of the pot. (It will fall off the bone, so you will probably have to fish inside the pot for the wings and other parts that may have fallen apart.)
  • Pull the veggies out and enjoy.

Reserve the liquid in the crockpot by straining it through a cheese cloth to separate it from everything that is leftover in the pot.  Congratulations, you just made a homemade chicken stock.

This recipe is great to put on at night and serve for breakfast in the morning. If you are like me and this meal turns into breakfast, you will probably not have time to strain the liquid. If this is the case, simply place the liquid and all (excluding the chicken and veggies, of course) in the fridge. You can strain it after it is cool when you come home from work. I do this, then use this broth to make the most amazing homemade chicken “no”odle soup you will ever had! Yup, that good.

SIDE NOTE: When you decide to reserve the broth to make soup with it, you will notice that it will turn into a jelly-like substance once it is cooled.  Don’t get grossed out. Instead, pat yourself on the back for making a very healthy and amazing broth.

Enjoy. You can thank me later. 🙂

 

 

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Trackbacks/Pingbacks

  1. Chicken “No”odle Soup | Vaughangela.com - May 8, 2012

    […] soup and couldn’t stop raving about it.  There is a trick though… You have to cook the Crockpot Chicken and Veggies, save the broth and use the leftover chicken for this recipe. Both recipes fed us for a couple […]

  2. Kale Sloppy Joes | Vaughangela.com - June 28, 2012

    […] about this meal out the window and began venturing into other areas. Who says you can’t have Chicken for breakfast?  A whole […]

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