This E-A-S-Y “recipe” (if you can call it that) is so versatile that it is a weekly staple in our house, and can be in your’s as well!
This seasoning blend is just enough to give flavor without overpowering the chicken to keep it versatile. You can make a bunch and keep it in your own spice jar so it’s ready to go when this dish lands on your weekly menu plan.
Cover the chicken with the seasoning and place the whole chicken in a 6 quart crockpot. I usually make two (I have two crockpots) to “kill 2 birds” with one cook time:)
No need to add any liquid! The bird will cook in it’s own juice and leave you with a moist, FALL OFF THE BONE treat.
When it’s done, chop and eat the meat right off the bone (my husband says, “why would you cook a chicken any other way? This is the easiest carving job ever”), or separate all the meat and dice or shred for use in other dishes.
You may add additional seasonings or sauces accordingly, and it’s great to have a container of this meat in the fridge for quick meals during the week. Chicken Taco Salad, Mexican Chicken Soup, paleo chicken pot pie, crockpot chicken soup, and Crispy Chicken Arugula Salad are some of our favorite uses.
As soon as we are done getting the meat off the bones, the bones go right back into the same crockpot (keeping the liquid in the bottom), along with any leftover skin, to make nutrient dense bone broth. I cover the bones with filtered water, add a splash of apple cider vinegar, and set on low for 10 hours (overnight). Strain and voila!Print
- Sea salt, 2 tsp.
- Paprika, 2 tsp.
- Dried thyme, 1 tsp.
- Dried parsley, 1 tsp.
- Black pepper, 1/2 tsp.
- Whole organic chicken, ~ 4 lbs
- Mix seasonings in a small bowl.
- Pat dry the whole chicken and rub seasoning mix all over the chicken.
- Place chicken in a 6 quart crockpot.
- Set on low for 6 – 7 hours, or high for 4 hours.
- Remove chicken from the crockpot and use meat, bones and liquid as desired.