I’ve used the crock pot now 3 times this week – still loving it. I was babysitting my 7 month old Godchild yesterday so the crock pot made dinner prep super easy. My husband loved this chicken. It was juicy and pretty much cooked in it’s own juices all day.

All the liquid in the crock pot? That's all from the chicken.

Crock Pot Chicken and Broth

Ingredients:

• one whole chicken (preferably organic and pastured)
• Juice from a lemon
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/2 tsp Italian seasoning

Directions:

• Rinse chicken, remove innards, and place in crock pot on low
• Squeeze lemon juice onto chicken and cover in spices (feel free to use more than what is listed, I’m sure I do)
• Cook on low, covered, for 6-8 hours – if you are unsure if it is done or not, chicken should be 165 degrees when a thermometer is inserted
• We served the chicken with mashed sweet potatoes, kale, and a side of sliced tomatoes with garlic and vinegar drizzled over the top

Chicken with mashed sweet potatoes, sauteed kale

What to do with the leftovers:

• Debone the chicken (if you have any left) for a leftover meal (I like making chicken tacos)
• Place bones and other chicken scraps you may have back in the crock pot of chicken juice – I included the leftover chicken legs from Monday’s lunch.
• Add 3-5 cups of water and 2 tbsp vinegar (I use raw apple cider vinegar)
• Cook covered, on low, overnite (at least 6-8 hours)
• Strain broth to remove bones and chicken pieces
• Place in fridge. Strain off fat when it solidifies
• Store in fridge or freezer
• Use when sauteing vegetables, making stews and soups, and add to leftover chicken for extra moisture