Crockpot Chicken and Veggies
This week, we are in the midst of our Crockpot and Core Challenge. I gave out 11 amazing (and healthy!) crockpot recipes to my challengers - this being one of them! It has been SO nice having dinner ready to go each night. Spending a couple of hours (if even) prepping on Sunday has saved me hours of time in the kitchen this week. Today was Classic Chicken & Veggies, and since it was a whole chicken, I now have enough leftovers to make another favorite this weekend: BBQ Pulled Chicken & Cilantro Coleslaw.
Crockpot Chicken and Veggies
6 Servings
21 Day Fix Containers: 1 serving = 1 Red, 1 Green, 1 Yellow, 1 tsp
Ingredients:
1 ½ cup carrots (cut into 3-inch pieces)
1 ½ cup celery (diced or in smaller chunks)
1 cup onion (diced)
3 cups red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika
Directions:
Place carrots, celery, onion, and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.
Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender.
Remove chicken to a serving platter. Let stand 10-15 minutes before carving. Serve with vegetables.
