As promised, here is another easy and delicious crockpot recipe! I get questions often from people who live in small apartments or dorm rooms about how to cook healthy low carb recipes without a full kitchen. Most of them are using a microwave, toaster oven and maybe a hot plate to make their meals. Enter the crock pot! Not only can you cook an entire meal in it, but you can set it in the morning and go to class or work and come home to dinner all finished and ready to go.
What’s also great is that crock pots (aka. slow cookers) also come in different sizes. So if you’re cooking for yourself, and you don’t want to make gargantuan quantities, you can purchase a small one, whereas if you have roommates or a family, you can feed everyone out of a 5 or 6 quart crock pot. Another great thing for the college kid on a tight budget is that crock pots are cheap. You can get them with bells and whistles for more, but a simple crock pot can be purchased for as little as $20. I do recommend getting one with a timed preset, so that if you are cooking a dish that needs only 3 hours and you’re going to be gone all day, it will switch to a keep warm setting automatically when it’s done. Here is a great one on Amazon for $49.00 that will even cook meat to the correct internal temperature with a probe that you insert into your roast when you start it – very cool!
So, you’ve got your crock pot – now what? This is the perfect recipe for the newbie, because you don’t have to do anything but put the ingredients into the pot and set it. Cooking the chicken this way results in the most meltingly tender and juicy meat ever! Granted, you sacrifice the crispy brown exterior you’d get by roasting it in the oven, but I think what you sacrifice in beauty, you make up for in flavor and texture – not to mention convenience! I chose to make my lemon parsley butter (ghee if you’re doing the Whole 30) in a separate pan and pour it over the chicken after taking it out of the crock pot. But you could just as easily spoon out some of the broth from the pot and then add your lemon, parsley and butter to it and keep it in there until melted – then stir it together and serve with your bird. This would be perfect served with some cauliflower puree and a green salad – maybe a nice glass of white wine if your eating plan allows it. Enjoy!
- 1 Whole Roasting Chicken (5 - 6lbs depending on your crock pot size)
- 1 cup water
- ½ tsp kosher salt
- ¼ tso ground black pepper
- 1 whole lemon, sliced thinly
- 4 Tbl butter or ghee
- 2 Tbl chopped fresh parsley
- Rinse and pat dry your chicken - also be sure to remove any innards and discard. Rub all over with salt and pepper. Place the bird in the center of the crockpot and pour the water into the pot with it. The liquid should just cover the bottom so if you are using a very large pot, increase water by another ½ cup if necessary. Cook on High for about 3 hours - longer if you are cooking a larger bird. Internal temperature should be 165 degrees (F) at the thickest part of the thigh. If you don't have a thermometer, just ensure that the juices are clear and the meat isn't pink.
- Before serving either add the butter, parsley and lemon slices to the pot for ten minutes, or cook them in a small saucepan until the butter has melted and the lemons darken in color. Then pour over your bird before serving.
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