Chicken on the Down Slow
Nothing beats a whole roasted chicken. Easy but Epic Roasted Chicken is one of my favorite gluten-free meals, but sometimes there aren’t enough hours in the day and I just want dinner to magically appear. I decided to try cooking a whole chicken in my Crock-Pot to see if would be easier and/or tastier. It’s definitely easier to make, and almost as tasty (I’m being honest). It’s definitely easier to carve, as the meat just falls off the bone. I really don’t like soggy slow cooker meals, so I opted for a little bit of butter instead of chicken stock, lemon juice, or any other liquids. Less is so much more. Now you can enjoy your beautiful paleo dinner, nice and slow.
Chicken on the Down Slow
4 tablespoons melted unsalted organic butter, divided
4 medium carrots, peeled and sliced
4 large celery stalks, sliced
1 medium white onion, chopped
1 whole 4-5 lb all-natural chicken (giblets removed), rinsed and patted with paper towels
4-6 tablespoons seasoning mix*
Sea salt and freshly ground black pepper, to taste
Pour 3 tablespoons of butter into the bottom of a slow cooker. Top with carrots, celery, and onion. Rub the chicken liberally with seasonings of your choice and place in slow cooker on top of vegetables. Pour remaining tablespoon of butter over the chicken, and season with sea salt and pepper (if desired). Cook on low for 6-8 hours.
I used Kirkland Signature Rustic Tuscan Seasoning from Costco, which contains dehydrated garlic, sea salt, rosemary, basil, black pepper, oregano, red pepper, dehydrated red and green bell peppers, lemon peel, and dehydrated green onion. I highly recommend it, and saying “Rustic Tuscan” out loud a few times is pretty entertaining.