This is easily one of my favorite things to cook. It is cost-effective, easy, goes a long way and is versatile.
We buy our Chickens from Trader Joe’s ($2.69/pound) or Costco ($2.49/pound). Both are organic. Trader Joe’s is free range. It is an amazing deal, and we get 6 meals out of it easily on a Whole30 portion. You could get even more out of it if you make it into soup.
The beauty of this recipe is that once you get down how to cook a whole chicken, you can flavor it to your liking. I have used thyme and rosemary, or cumin and red chili flakes. Whatever flavor you are going for, or whatever happens to be in the cupboard is perfect.
At our house, the chicken gets eaten as-is the day it is made. I will often bone it that evening or the next morning and make chicken salad, chicken soup, BBQ chicken, etc. for lunches for the next couple of days.
This week, we ate shredded chicken a-top spaghetti squash with Whole30 mushroom soup. It was delicious and we had plenty of leftovers.
(Mushroom soup recipe: http://againstallgrain.com/2012/03/22/cream-of-mushroom-soup-scd-paleo-vegan-option/)
- 1 whole chicken.
- 1/2 Cup Water
- Garlic (we LOVE garlic and use about 6 cloves)
- Remove giblets and neck from chicken if they aren’t already removed.
- Place whole in crock-pot.
- Poor about 1/2 cup water into bottom of crock-pot just to give the chicken some moisture.
- Place garlic, salt/pepper and sage on top of chicken.
- Use amounts to your liking.
- I used 6 garlic cloves, 1 t. salt, 2 t. pepper and about 1 T. of dried sage
- Turn crock-pot to low for about 5.5 hours. It is so juicy and tender when it is finished!!