3. Whole Roasted Crock Pot Chicken
Few things are as versatile as roast chicken broth as a meal and as leftovers. Reinvent the leftovers in sandwiches, casseroles, pies, stir-fries – the list is endless. Usually, you’d have to put this bird in the oven but imagine being able to do nothing more than give it a turn in the Crock-Pot. This takes tasty convenience to a new level. You’ll have tender, moist, rotisserie-like chicken.
You’ll need your chicken and whatever seasoning you prefer, whether that’s rosemary, thyme, garlic or all three. Paprika, garlic powder and all-purpose seasoning also work well – the wonder is you’re bound to have salt, pepper, and some kind of seasoning in your cupboard.
Either place four rolled-up balls of foil at the bottom of your Crock-Pot to form a base for the chicken, or place steady vegetables such as potatoes, whole peeled onions, and carrots at the bottom. That way, you nail your veggies in one, too. Season your chicken and place it on the foil balls or veggies. If you’re going out for the day, leave it to cook on low for about 6, 5 to 8 hours. Alternatively, cook on high for about 4 hours.