Few things are as simple as cooking in a slow cooker. You just dump everything in and walk away for hours. What more could you want?
And the best part is that after you’ve cooked your chicken and shredded it off the bones, you can put all the bones and extras (with the liquid from cooking the chicken and some extra water) back into the slow cooker and cook that overnight. You’ll have a marvelous chicken broth for making soups or just keeping in the freezer for various uses.
Slice your carrots, celery and onions and place in the bottom of your slow cooker.
Put the whole chicken on top of that.
Sprinkle the chicken with lemon juice and then as much of the spices as you like. (Enough to cover the top of the chicken at least)
Cook on low for 6-8 hours.
NOTE: Save the broth! Strain everything out and put the broth in the fridge overnight. In the morning, skim the fat off the top and you've got a delicious broth for soups (I'll have some soup recipes coming soon. Put the broth in the freezer if you won't use it right away.)
Nutritional Information not available for this recipe as it will depend on how large your chicken is and how many servings you break it in to.
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