A whole, hearty winter meal in minutes! Take a whole chicken and remove as much of the skin and fat as you possibly can. Corsely dice up 4-6 taters depending on your family size, slice up to 8 carrots length wise and then in the middle, corsely chop half of a large white onion and separate layers. Arrange 3/4 of the potatoes with skin on in the bottom of a 6qt crock pot and sprinkle half of the onion layers pushing them between potatoes. Layer 3/4 of your carrots and. Generous handful of fresh unsnapped green beans. Sprinkle with ground garlic, pepper, and sea salt. Arrange remaining potatoes around the edges of the pot creating a lip. Rinse skinned chicken and pat dry. Sprinkle inside with choice of seasoning, I use low sodium garlic and herb seasoning, dried parsley, dried cilantro, celery seed, and sea salt. Place on top of veggies. Sprinkle the outside with remaining spices. Place some veggies just inside the bird allowing them to stick out a bit. Arrange remaiNing green beans, carrots, and onion around the bird. Pour a half cup of white wine or low sodium chicken stock around the edges. Cook on low for 6 hours. Be sure to check the meat temperature before removing the breast should be 180 degrees or higher. The leg/thigh should be 190 degrees or higher. The chicken will be so moist it will fall apart. Remove carefully with two large forks. Veggies will be perfectly soft but not mushy! Enjoy!! This is for you Amy Strong Hamilton :-)
Posted on: Fri, 14 Nov 2014 01:00:22 +0000
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