Tuesday, August 4, 2009

Roasted Chicken with Veggies

Serves: 6

1 whole chicken, skin removed
3 quarts water
1 T. salt
2 T. butter, softened
2 T. lemon pepper
2 carrots, cut into large pieces
2 celery ribs, chopped
1 medium onion, cut into large pieces
1 lemon, quartered
2 garlic cloves, halved
1 c. chicken broth

Combine water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry. Spread butter evenly over chicken. Sprinkle evenly with lemon pepper. Place chicken in crock pot. Arrange carrots, celery, onion, lemon and garlic around chicken. Pour broth over top. Cover and cook on high for 3 1/2 hours or most of the day on low.

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Tips: Other than removing the skin from a whole chicken, this crock pot chicken was easy, tasty and gave us leftovers for other uses, such as Chicken & Vegetable Chowder. I put this in the crock pot in the morning to have dinner ready for my family on a night I was going to be gone. If you prefer to try the whole chicken in the oven, check out my Roast Chicken recipe. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe from Southern Living: Slow-Cooker Cookbook


Katie @ Kitchen Stewardship said...

Perfect comfort food! You can take the bones from your oven-roasted chicken and make stock, too. So nutritious!

Thank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is Super Foods (which include basic things like garlic, onions, and apples). Hope to see you back!

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