This is one of my favorite things to make and extremely versatile. A whole chicken can be used in so many ways it’s almost endless. You can use it right out of the crockpot or take all of the meat off of the chicken and put it in a container in the fridge to use for lunch or dinner later in the week. This is a way that you can be prepared for you week, in terms of food, instead of being reactive and finding your self hungry with nothing but processed food or junk food around you. I know we have all made that mistake before, and the whole chicken allows me avoid that pitfall.
You can use this recipe and add any other herbs or spices to the chicken. Feel free to make it your own! Like Cajun, sprinkle some cajun seasoning on it. Want a curry flare, add some curry powder and coriander. You get the picture.
Ingredients
1 whole chicken, frozen or thawed
1 Tablespoon garlic powder
1 teaspoon natural sea salt
1 teaspoon pepper
1-2 cups water
Directions
- Take chicken out of it’s packaging and remove the giblets in the bag. You can cook them with the chicken or remove them entirely.
- Place the chicken in a crockpot legs down and breast side up. Sprinkle the chicken with garlic powder, salt and pepper.
- Add the water to the base of the crockpot and turn the crockpot to 225 degrees or low for 5-7 hours. If you need your chicken done sooner, turn up the temperature. The meat won’t be as tender, but it will still work well.
- Take off the meat and enjoy for whatever your purpose is with the chicken.
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