Whenever we have a week where I know we will be running around more than usual but I still really want to make sure we have some healthy (but easy!) meals at home I love to spend Sunday roasting up a whole chicken. Not only does it make a fabulous Sunday dinner along with some rice and veggies but the leftovers work as a starter for so many other meals during the week. Not to mention all the lunches I eat from it as well.
From time to time I will buy an already cooked rotisserie chicken from the deli and they are a nice convenience. But this chicken is so easy and is so much juicier and has so much more flavor that I usually end up wishing I had just taken a little extra time to make it myself! And this is so much more economical! I can find whole chickens for around $0.89 a pound most of the time and I will buy the biggest one I can find…usually around 3-4 pounds. There are a bazillion recipes for Slow Cooker Roasted Chicken out there, but I happen to love this one. It’s easy, I love the citrus flavors with the chicken, and I can pick my favorite herbs.
I use the leftovers on salad, in wraps, or as chicken salad for lunch. Or it can go in so many different soups or dishes as dinner. Here are a few ideas:
- Slow Cooker Enchilada Stuffed Peppers
- Slow Cooker Spicy Enchilada Bowls
- Slow Cooker Creamy Chicken Spaghetti for Lunch
- Slow Cooker Corn and Black Bean Enchiladas
- Slow Cooker Buffalo Chicken Mac and Cheese for Lunch
And so many more!!! Let me know what you come with!!!
- Whole chicken
- 2 - 4 cups chicken broth (or water)
- 1 each orange, lemon, lime
- 1 small yellow onion
- 3 -4 cloves garlic
- 1 tablespoon olive oil
- 3 teaspoons dried herbs (I used thyme, oregano and rosemary - could use Italian blend)
- Place chicken in crock
- Pour 2-4 cups broth or water until it covers about half way up the chicken
- Place cut up chunks of orange, lemon, lime, and onion as well as peeled garlic cloves in crock around edges of chicken
- Brush the top of chicken with olive oil and sprinkle with herbs
- Cook on high for 4-6 hours or low for 7-9.
- Remove to platter and slice (careful..it's HOT) or use tongs and remove bones - chicken will be very tender and will literally just fall apart