Wednesday, June 22, 2011


This chicken recipe is still our all time favorite and easy peasy.  Originally, when I made this for the first time, about a year ago, I was skeptical.  #1. because it was SO simple.  #2. because is was in a crock pot (even though I love crock don't always have alot of control over the outcome. Dry, mushy ect.)  Turns out this is the moistest, most tender chicken I have EVER had!  The recipe comes from my sweet friend Sarah Fragoso @ Everyday Paleo.  If you do not have her new cookbook yet (Everyday Paleo), add it to your library.  It's a must have!  This is the original recipe, no need to tweak, it's that good!  The only thing I changed was the name, just to have a little fun with it!



1 5-6 lb free range organic chicken - giblets removed, rinsed, and patted dry with paper towels
1 white onion sliced
1 tsp sea salt (optional)
2 tsp paprika
1 tsp cayenne
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Cover the bottom of the crock pot with the sliced onions.  Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken.  Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot).  No need for any liquid, the chicken will cook in it’s own juices.  Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.  I served my chicken with roasted red/ golden beets, fennel,.garlic, and cherry tomatoes.  Roast with Olive Oil, Sea Salt, and cracked pepper on 425 degrees. After roasting, finish with a slight drizzle of balsamic vinegar.

Enjoy!  Eat Well & Be Happy:)

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