30 Minute Meal: Crockpot chicken with stock & vegetables

Crockpot chicken with stock & vegetables
Salad of parsley, bell pepper & avocado

This meal takes about 20 minutes total to prepare and cooks all day in the slow cooker. If you don’t have a slow cooker or crockpot, you can buy a large one for only $30 and they last a long time.

The crockpot recipe is super easy and makes its own light stock and renders a crispy skin. I used to make this often when I was on GAPS and worked at the office during the day. I would come home and have dinner AND stock ready!

For GAPS and Blood Sugar Control Diet, substitute cauliflower for the potatoes.

Crockpot chicken with stock and vegetables

  • Servings: 6
  • Print

  • 1 chicken, whole
  • vegetables, i.e. carrots, potatoes, sweet potatoes, squash, turnip, onion
  • 4 garlic cloves
  • 2 T ghee, butter or coconut oil
  • 2 T Herbs de Provence, Bragg Sprinkle 24 Herbs & Spices seasoning, or your favorite poultry seasoning
  • 1 t Sea salt and pepper to grind
  • 2 cups filtered water
  1. Wash all the vegetables. Peel the onion. Chop into large pieces (i.e. cut a medium potato in half).
  2. Peel and smash the garlic cloves with the side of your knife.
  3. Lay all vegetables on the bottom of the crockpot to form a bed for the chicken. Sprinkle with a little salt and pepper.
  4. In a small bowl put your fat (it should be soft enough to spread), seasoning and salt. (This step omits the need to wash your hands several times).
  5. With your hands cover the chicken inside and out with the fat, then the seasoning and salt. Lay chicken tummy side down on the bed of vegetables.
  6. Wash your hands and grind the pepper over the chicken.
  7. Pour water around the chicken onto the vegetables below, being careful not to wet the chicken.
  8. Cook on low all day or at least 6 hours.

When done, the stock will have a layer of fat on top. You have three options with this: You can drink or eat the stock with the fat in it. You can pour the stock into a narrow container, let the fat settle on the top (this happens quickly), and spoon the fat off the top. Or you can pour the stock in a jar or container, place in the fridge overnight and when the fat solidifies, remove the fat and reheat the stock.

Remember to keep the leftover bones in your freezer to make real chicken stock or broth later!

Salad of parsley, bell pepper & avocado

  • Servings: 4
  • Print

  • ½ bunch parsley
  • 1-2 colorful organic bell pepper
  • 2 ripe avocados
  • salad dressing (see my e-book “30-Minute Grain-Free Meals” for a simple recipe)
  1. Wash, strain, dry and finely chop the parsley.
  2. Slice the bell peppers.
  3. Peel and slice or chop the avocados.
  4. Assemble all ingredients.

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