Crockpot Chicken

When fall rolls around, I start wanting foods that are warm and comforting.  A simple roasted chicken is absolutely the perfect fall food with a heaping side of mashed potatoes and corn.  This roasted chicken dish comes out absolutely perfect everytime and even provides enough broth for gravy if you want to make your own.  The chicken is moist enough to simply fall off the bone.  With only two people eating the chicken, there are typically are enough leftovers for chicken salad or chicken pot pie.  This meal is a great way to stretch your grocery store budget as many times you can find the chicken on sale for less than a dollar a pound. 

If you love your crockpot, try this recipe, it won’t disappoint!

 

Crockpot Chicken- serves 2-4 people 

1  4-5 lb roasting chicken

Spices to taste

Water

 

1. Remove chicken from plastic wrap and check for any bags of nasties inside.  If there are nasties inside, run screaming remove and discard.

2.  Place breast side up in a crockpot and cover 1/2 to 3/4 way with water

3.  Sprinkle the top of the chicken with desired herbs and spices.  I like a few of the McCormick spices, either the Chicken Rub or my personal favorite which is the Cracked Peppercorn Herb Roasting Rub.  I use approximately 1-2 tsp of spices. 

4.  Cook on low for 7-8 hours or on high for 4 hours.  I recommend on high for four hours as the meat seems to fall apart less on high. 

5.  Use the broth in the crockpot to make gravy if desired. 

 

Serve and try not to eat any before it hits the plates!

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