Tag Archives: Onion

Crockpot Chicken Extraordinaire

Whoa. I freakin’ knocked dinner out of the park last night.

Normally, the husband and I take to the kitchen separately to make our own salads. That’s right. The husband eats salads for dinner. How great is that?

But yesterday I said, “Husband! We’re having chicken tonight.”

(There were vegetables, too, of course. And it was all organic. You know how I roll.)

And the best part? In all it’s deliciousness, it couldn’t have been easier.

For the veggies, I sauteed mushrooms, spinach, and green beans in coconut oil and Bragg’s Organic Sprinkle. That’s it. You’ll get the au jus from the chicken so no need for more flavor. You can do whatever veggies you want, however you want, but make sure you’ve got some greens in there. 😉

As for the chicken, I did it slow cooker style. Meat was falling off the bone. You’re welcome.

Slow Cooker Roasted Chicken

INGREDIENTS

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 2 teaspoons Bragg’s Organic Sprinkle 24 Herbs & Spices
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon of turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 1 onion
  • 1 large chicken

DIRECTIONS

  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. Remove giblets from the chicken (HCJ’s secret: have the meat guy do that for you).
  4. Rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  5. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. Don’t add any liquid.
  6. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Save the scraps and make a stock!

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Filed under Chicken, Health, Organic, Recipe, Spices, Vegetables

Who’s Hungry?

You’ve all been such patient blog followers, reading my posts on various health-related topics. So it’s high-time I post a recipe already. Right? Who’s hungry?!

This one is a big hit with my family and so easy to make, it’s kind of ridiculous.

Mushroom Barley Soup (makes 10 servings):

1 3/4 cups of water
4 cups of organic chicken broth
1 cup of low sodium organic chicken broth
16 oz of mushrooms
1 cup of carrots
1 cup of celery
1/4 cup of onion
1 cup of barley (either organic purple prairie barley or pearled barley)
1/4 tsp salt
1/4 cup of extra virgin olive oil
3 bay leaves
Italian seasoning
1/2 lb of organic chicken breast (optional)

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper and a good amount of Italian seasoning (feel free to get really liberal with this one).

Couldn’t be easier. Couldn’t be more delicious. Good for dinner. Good for lunch. And healthy, too!

(And don’t forget to buy organic veggies. 😉 )

Question of the Day:
What’s your favorite one pot dish?

4 Comments

Filed under Chicken, One Pot Dish, Recipe, Soup