I’m always looking for ways to help my family eat healthier. With all the scary information about preservatives, GMOs, hormones, etc. floating around, I figure one of the best ways to avoid some of the scariness is to make most things from scratch – plus, it usually tastes better.
There is one problem with this, though – I really don’t enjoy cooking.
Don’t get me wrong, I cook almost all of our dinners. We rarely eat out, and I’m not big on frozen dinners, so I really don’t have another choice. But, it’s not my passion. Maybe it’s because it usually takes longer to make it than to eat it. Maybe I just don’t like being in the kitchen that long. Or, maybe I just hate reading directions. Whatever it is, I gravitate more toward quick meals or things I can throw in the crock pot and not worry about until it’s time to eat.
Thus, Crock Pot Chicken is one of my favorites. We seriously have it about once a month. It’s so easy and inexpensive and non-wasteful. You can usually find two whole chickens at Costco or Sam’s for around $12, and we always have leftovers from the meal, which I can use to make chicken salad or soup later that week or freeze to use later. And, I make my own chicken broth from the bones and juices, which tastes so much better than canned, I can’t even explain it.
Crock Pot Chicken
Ingredients:
1 Whole, thawed chicken with innards removed
1 Tbs Garlic Powder
1 Tbs Oregano
1 Tbs Basil
1 Tbs Sage
1 tsp Salt
2 Tbs Butter
1 C Water
Mix herbs and seasonings together in a bowl.
With a knife, loosen, but don’t remove, the skin on the breast and legs of the chicken. Then, put butter under the skin. Next, put the herbs under the skin.
Place the whole chicken in the crock pot with the cup of water, and cook on low all day.
It’s that easy!!
Homemade Chicken Broth
After you’ve taken the leftover chicken out of the crock pot (I shred mine and freeze or refrigerate to use in recipes later), put some of the larger bones and meatier pieces back in the crock pot. Add whatever herbs and seasonings you like – sage, basil, oregano, garlic powder, etc. Add a few vegetables, such as carrots, celery or onion – really whatever you happen to have on-hand is probably fine. Finally, add water. How much water you add depends on how strong you like your broth. I usually add 8 cups to whatever juices are already there. Cook your broth on low all night.
In the morning, turn off your crock pot and let the broth cool. When it’s cool enough, strain out the veggies and bones,
then, put the broth into freezer bags (I do this in one-cup measurements), and put it in the freezer!
If you don’t have time to mess with the broth in the morning, just put the whole crock pot in the fridge (after it’s cooled a bit) until you do!
I usually get about 10 cups of broth from doing this. And the broth is so good in chicken noodle soup, tomato soup – really whatever calls for chicken broth or stock.
You just got at least one meal (but probably more than that) and 10 cups of broth out of a $6 chicken!
The Crazy Hat Box 
Ali – can’t wait to try this recipe! ~Lisa