Slow Cooker Chicken

2 Mar

Happy Friday Friends!

Just want to say that I accomplished a goal today! I went to a Crossfit class! Thanks Bri and Sammy for joining me! For those of you who aren’t familiar with this goal I’ve always had a desire to go to a Crossfit class because people who Cross fit are bad ass!!! In reality, where I work out 4-5 times a week IS Crossfit.  We do the same workouts and our trainers are all certified but there was just something about overcoming my intimidation with it.  So we went, rocked a 10 minute snatch AMRAP and had a blast, everyone was super nice!

Now for slow cooker chicken and curry roasted cauliflower! It turned out pretty good, the only thing I would change is the amount of time you cook it for.  I recommend about 6 hours max.  I cooked mine for about 10 hours because I set it before work. It was fall off the bone tender and it was surprisingly moist but I could just tell that I cooked it to death texture wise.

You’ll need:

1 whole free range, organic chicken

2 cups baby carrots

5 stalks celery

1 whole white onion

1 tsp paprika

3 tbsp Cajun seasoning

1 tsp cumin

1 lemon quartered

1 tbsp fresh tarragon

2 tbsp black or green peppercorns

salt and pepper

Rinse and pat the chicken dry with a paper towel.  Put the lemons inside the cavity and season generously.  Put the chicken in the crockpot and surround with other veggies.  Don’t add any liquid to the pot, it will create it’s own broth.  Set it and forget it on medium or high for about 4 hours.  When it’s done pull it out and place in a baking dish.

Save your broth!!!

Preheat your oven to 400 toss the cauliflower in fat of choice and sprinkle with a couple tbsp of curry.  I used bacon fat :).  Bake for about 15 minutes.  When it’s looking roasty and happy pull it out and set the oven to broil and throw the chicken in for about 5 minutes until crunchy looking.

Serve and enjoy!

Live to Thrive,

Lauren

 

 

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3 Responses to “Slow Cooker Chicken”

  1. Tanya Stahlbusch March 8, 2012 at 10:12 am #

    This is my absolute favorite dinner to cook during the week because it can make 2 meals for a family of 2 (enchiladas). The next time I do it I am going to try it on high for 4 to 5 and then let it stay on warm until I get home from work because I too have cooked the living S%*# out of it on low all day. You can also throw the carcass skin bones and all back in the pot with the juice that it created add 5 cups of water coook on low over night and strain out the bones in the AM and you get an awesome broth. Put it in the fridge….scrap off the fat and use for sauces etc…

    Details on this blog:
    http://thehappyhousewife.com/cooking/whole-chicken-in-a-crock-pot/

    • sheshredss March 8, 2012 at 10:32 am #

      YES! I’m so glad I’m not the only one who did that lol. I definitely kept the broth after cooking all night. I can’t wait to use it in a soup or stew. Thanks for reading bay bay!

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  1. Meal Planning and Budgeting! « She Shredss - April 27, 2012

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