I’ve got a double-duty recipe for you today that only takes ONE POT – your slow cooker!
First: roast a chicken in the crockpot and then
Second: make healthy homemade bone broth in the same crockpot!
This roasted chicken makes a DELICIOUS meal – plus you’ll have a lot of leftovers!
I’m including a basic recipe but you can get fancy with it if you want – instead of using foil, make a base of chopped potatoes and carrots.
Slow Cooker Rotisserie Chicken
(makes about 8-10 servings)
5 lb (2.5 kg) whole chicken, giblets removed
2 tbsp Rotisserie Chicken seasoning
Make a “snake” or coil out of about 2 feet (65 cm) of aluminum foil – this will be used as a baking rack to keep the chicken elevated from the bottom of the slow cooker.
Rinse the chicken, trim away excess skin, and remove the giblets from inside the chicken (place the giblets in the refrigerator for use when making the bone broth). Place chicken on the foil inside the slow cooker breast side up and tie the legs together with kitchen twine if desired. Sprinkle with seasoning.
Cover the slow cooker and cook for 5-6 hours on low until cooked through. It’s done when an instant-read thermometer stuck into the breast measures 165ºF (75ºC).
To crisp the chicken skin: Preheat your broiler and place chicken on a baking sheet.
Place in the oven about 10 inches from the broiler, broiling for 4-5 minutes, or until crisp.
Carve the chicken to serve with your favorite vegetables, reserving the bones/carcass.
Slow Cooker Bone Broth
NOTE: You can also make this using beef and turkey bones, or a combination.
● Chicken carcass, meat removed.
● 4-5 carrots, roughly chopped
● 4-5 celery stocks (with leaves) roughly chopped
● 4-5 peeled garlic cloves
● 1 large yellow onion, quartered
● 2 tbsp apple cider vinegar
● 8 cups (1.8 ml) water
● 2 bay leaves
● 1 tbsp sea salt
● 1 tsp dried parsley and thyme
Put the bones, giblets, and chopped vegetables in the bottom of your 6-quart slow cooker. Add the apple cider vinegar and water, plus the bay leaf, salt, and spices.
Cover the slow cooker and cook on low 12-18 hours. Remove the bones and veggies from the crockpot and pour the remaining stock through a strainer, into a large bowl.
This broth can be kept in the refrigerator for a week or frozen for several months.
You can use this as a soup stock, a healthy warming drink, or a replacement for store-bought chicken broth in any recipes.
I hope you enjoy this!
If you need more healthy strategies, I can help! Reach out at firstname.lastname@example.org.