I love my crock pot. I’m a single mother of 2 teenagers, I work full time and my crock pot is a blessing. I’m tired when I get home and the last thing I want to do is stand at the oven for hours whipping up dinner. The crock pot is a healthy alternative and saves so much time. This recipie has hearty vegetables and a whole chicken. You can add or take away your favorite vegetables. So easy, put it together the night before, place it in refrigerator. Plug it in the next morning. In 6 hours you have an incredible meal waiting for you.
- 1 large crock pot with lid
- Cutting board and knife
- Serving bowl
- Serving platter
- 1 whole chicken, remove the innards bag, rinse
- 1/2 large red onion or sweet Vidalia cut in 1/2 slices
- 3/4 bag of red potatoes cut into fours
- 1 small bag of baby carrots
- 1 jar of Everglades Cactus Dust (spice, found in your grocer spice isle)
- 5 stems of fresh thyme leaves removed
- Garlic salt and pepper
- 1 cup of water or chicken stock
First thing, make sure your vegetables are cut and ready to go. Place your whole chicken in the crock pot, be sure you have rinsed it and removed the innards bag. Pour your cup of water or chicken stock into the crock pot. Using your spice, cover the entire chicken, don’t be graceful, cover it heavy. Now place your onions on top of the chicken, allow some to fall to the sides. Repeat this same process for the rest of your vegetables.
Next, heavily sprinkle your vegetables with pepper, garlic salt and thyme. Cover, set on medium for 6 hours.
Remove your vegetables first and place in a serving bowl. Carefully remove chicken, its going to fall apart and place on a serving platter. You can use your left over chicken broth to make a gravy or chicken noodle soup for the next day.
Serves about 4