Here's an easy, simple recipe that you can make on the weekends to stock your fridge with protein for the week. If you have a family, they'll enjoy this one too. It's very versatile and can be eaten warm straight from the crock pot with brown rice or steamed veggies, can be wrapped in tortillas, tossed with pasta, made into enchiladas, or put on top of a salad. Leftovers make great soups, sandwiches or chicken salad. But if you're busy and just want to have some easy, tasty protein on hand in the fridge, this is a great way to do it.
I adapted the recipe from here: The Best Whole Chicken in a Crock Pot, adding celery and omitting the salt while subbing Mrs. Dash for part of the other seasonings.
Moist, Easy Crock Pot Chicken
Mix together in a bowl:
2 tsp paprika
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/8 tsp black pepper
1/2 tsp Mrs. Dash table blend
Cut two stalks of celery with leaves so they will fit in the bottom of your crock pot. Place them inside. Chop one medium onion into thick slices and layer those on top of the celery. Take a 4-5 pound whole chicken, remove the giblets, rinse the bird with water and then rub the mixed seasonings all over the outside of the bird. Sprinkle some of it in the cavity as well. Stick the chicken in the crock pot, breast side down, on top of the onions. I used my smaller, round slow cooker for this, and the chicken was stuffed in there pretty tightly with no space around it. That's fine; it's also fine if there is space around your chicken.
Put the lid on and turn your crock pot on high for 4 to 5 hours. Do NOT lift the lid! Do not add any liquid. My chicken was done after 4.5 hours. It is done when the meat just falls off the bones. You can lift the chicken out onto a platter or cookie sheet; it will probably fall apart into pieces and you can either serve it this way or, if you are prepping the chicken for later use, you can remove the skin, pick all the meat off the bones, and put it into a container to cool before refrigerating.
Then you can place the bones back into the crock pot with the broth, add a little splash of vinegar and a cup or two of boiling water, and let that simmer in the crock for several hours. Later, strain it for some delicious and healthy bone broth to use in your favorite recipes. So much better than canned chicken broth!
This is my go-to way to make chicken for the week. I hope it helps you as well. Enjoy!
Wide Summer Spaces
7 hours ago