Cooking dinner in the crockpot is one of my favorite healthy eating tips. I just love getting everything ready in the morning, setting the pot on low, and having it ready by dinnertime. No matter whether I’m making a plant-based meal or something with meat in it, my modus operandi is to water-saute everything in a skillet, pour it into the pot, add some extra liquid, and set it on low for 8 hours. Done.
This recipe for Crockpot Chicken is a bit different (and even easier!) because there is no extra step of cooking anything beforehand; it’s literally just a “fix it and forget it” dish.
I like to start with a pasture-raised, hormone-free whole chicken (giblets removed) in the 3.5 to 4.5-pound range (see my preferred crockpot, you’ll need at least a 6-quart version). My preference is to purchase from my local farmer. The second best option would be to order online or to check your local health food store. Don’t skip this step of finding out where your chicken came from and how it was raised <steps off soap box>.
There are only two prep steps in this recipe: make a base for the chicken and season. You can use any type of root veggie to make a base for your whole chicken. The idea is to not have to use any oil, but keep the meat off the bottom so it won’t burn or stick. I used two medium sweet potatoes in this case:
I then added the chicken to the pot and sprinkled it with some no-salt seasonings:
You don’t add any extra water to the pot, it’s not necessary because the moisture will come out of the vegetables.
As usual, be sure to keep curious bystanders away:
8 hours later:
The meat will be moist and tender and will probably fall right off the bone. Your vegetables will also be cooked and so you can serve them with the meat, or take the whole process one step further and remove the meat, fill the crockpot to the top with water (with the bones still in the pot), and simmer for 12 hours to make a delicious chicken broth.
- 1 3.5 to 4.5-pound organic, pasture-raised chicken (defrosted in the fridge for at least 24 hours if using a frozen chicken and giblets removed)
- 2 cups of root vegetables like potatoes or carrots
- 2 tablespoons no-salt seasoning blend
- Chop the vegetable roughly to provide a base for the whole chicken.
- Place the whole chicken in the pot (see my preferred crockpot here) on top of the vegetables.
- Sprinkle the outside with no-salt seasoning.
- Put the lid on the pot and cook for 8 hours on low, or until meat is cooked through.
If you’re doing some Thanksgiving day menu planning, you could even cook a bone-in turkey breast this way. Also, if you want to make the outside of the chicken crispy, you might want to check out this post for broiler instructions.
P.S. I wrote an e-book called Date-Sweetened Desserts featuring over 25 of my favorite whole food recipes. The book is available for download for only $4.99, payable through your PayPal account. Thank you in advance for your support!