Slow Cooker Herbed Chicken

One of the things that comes up a lot when talking to clients and friends about real food is “I just don’t have the time to make things from scratch!” and here’s the truth: yes, yes you do. It’s about finding the recipes that fit in with your life, rather than trying to fit in a ton of new recipes, with new ingredients and new techniques- now THAT sounds overwhelming and time consuming. But eating real food doesn’t need to be. Take this recipe for example. I probably can’t even get away with calling it a recipe, it’s THAT easy. But I’m sharing it here (I’ve shared it half a dozen times on my Instagram stories, and in my programs, too) because it is a GAME CHANGER! This is the ultimate cook once, eat twice (or three times) and it’s nearly hands off: slow cooker herbed chicken. 

Here’s the recipe (you ready?!): Take an onion. Slice it. Put it in the bottom of your slow cooker. Take your chicken out of the package, drain any excess liquid and pat dry. Rub with sea salt, black pepper and seasonings of choice. Place it on top of the onion. If you want to get extra fancy, you can dot it with butter (really, not even necessary- the chicken cooks in it’s own juices). Put the lid on, turn it to low and come back in 7-9 hours. 

One bird, so many options! We love making chicken soup, chicken salad, white chicken chili, spaghetti squash pesto bake, the sky is the limit (bird pun, anyone? I know chickens don’t really fly!). All you need to do is pair it with whatever side you have the capacity for, shred the rest and you’ve got dinner for days.

As my four year old would say “Easy peasy lemon squeezy”. Go add this one to your meal plan, next week! 

Slow Cooker Herbed Chicken 

1 onion 
1 whole 4-5 lb chicken
sea salt, pepper, seasonings of choice (I love garlic powder and herbs de provence)  

optional additions: 1/2 lemon for the cavity, butter to dot 

1. Slice onion and place in the bottom of the slow cooker. 

2. Take chicken out of the package, drain any excess liquid and pat dry. Oh, If it’s got the innards in the cavity, take them out (guess who forgot for pictures?!). 

3. Rub with sea salt, black pepper and seasonings of choice.

4. Place chicken, breast side up, on top of the onion. If you want to get extra fancy, you can dot it with butter and place half a lemon in the cavity. 

5. Put the lid on, turn it to low and come back in 7-9 hours.