Crock Pot Roasted Chicken

I guess I've been using my crock pot a lot this past week since I just posted back to back recipes involving my 3rd favorite kitchen appliance. If you're wondering what my 1st and 2nd favorites are, that would be the dishwasher (of course!) and my kitchen aid mixer (in pistachio.) The only reason the dishwasher beats the kitchen aid mixer is because of function over fashion. Anywho, the crock pot is an absolute lifesaver. If you don't have one, you don't know what you're missing.

I have people tell me all the time they never make whole chickens because it's intimidating. Making a whole chicken is not only delicious, but it's easy as pie! Actually, MUCH easier than pie. It's also very affordable and practical since you can use the chicken broth for soups or in any recipe that calls for it. I make a whole chicken once a week and it's a family favorite! Tonight we ate it shredded in tacos. Yum.

Crock Pot Roasted Chicken

• 1 whole chicken (make sure to remove the bag of "extras" from the inside cavity)
• 8 cups of filtered water
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf 
• 1 teaspoon salt

First thing you'll want to do is remove the bag of innards from the inside cavity of the chicken. Save them for later if you enjoy chicken liver, or toss them out if you can't even imagine eating it. That's ok. Give your chicken a quick rinse and then place it into the crock pot.  Add your veggies, bay leaf, salt and water. Put the crock pot on low for 8 hours.

That's it! Told you it was simple. Once the chicken is finished, remove it from the crock pot and use it however you like! Remember to strain the chicken stock from your pot (toss the veggies & bay leaf) and put it in the refrigerator for using later.



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