With the heat of the summer upon us the last thing I want to do in the afternoon is prepare for dinner. I don’t want to go anywhere near a stove or oven and have been quite bad about forgoing a traditional meal for one my husband can pick up on the way home more than once.
Since I am over being lazy about my health I decided to cook a whole chicken in the crock pot this week so that I could not only enjoy delicious, slow roasted goodness, but also have leftover chicken for meals later on in the week (as well including a great topping for salads for lunch)!
Not only is this chicken super easy to make, it’s tasty as well! And can be made in 3-4 hours. So if you forget to set the slow cooker in the morning and are home in the afternoon, there’s still hope for dinner!
- 1 whole chicken
- 2 teaspoons red curry powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon sage
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 2 garlic cloves, whole
Chop up the onion and place 3/4 of the onion on the bottom of your slow cooker. Set 1/4 aside.
Remove all giblets and neck from chicken (set aside if you want to use it to make chicken stock afterwards). Pat chicken dry.
Combine all herbs and spices in a bowl. Rub spice mixture onto skin of chicken making sure to get every inch covered.
Stuff chicken cavity (you know… were the giblets were?) with onion you set aside and garlic cloves. Place chicken breast side up on top of onions in slow cooker.
Set slow cooker on low and let cook 3-4 hours or until tender.
What do you do with leftover chicken?