Well, I’m back. Obviously, I’ve taken time off, from blogging & from trying out new recipes. My health isn’t the greatest, although it had been improving, so I’ve been kind of distracted. I had a Crohn’s flare up & surgery on my deviated septum, plus my normal dose of not feeling good. But- I have been cooking some. And resting a lot. I definitely don’t feel great, but I think having something to focus on will help. So blogging, cooking and photography will be priorities, even if I have to force it.
Anyways, I thought my first recipe of 2013 should be comfort food. After the holidays, it’s hard to put a lot of effort into meal planning & preparation, so here’s my solution: a whole chicken roasted in a crockpot. At my local Albertson’s grocery store, a whole chicken is usually $1.09/lb. That means this main dish is fairly cheap, easy to prepare, AND super tasty. I recently served it to 4 adults for dinner, with enough leftovers for 2 lunches.
Crockpot Roasted Chicken
Slightly adapted from Budget Savvy Diva
- 1 whole roasting chicken
- 2 tsp salt
- 2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- If your chicken comes with “extra” pieces in the abdominal cavity, make sure to remove them first
- Mix all the spices together in a bowl; rub spice mixture onto the chicken
- Cook chicken on high for 4-5 hours. Use a meat thermometer to test for doneness. The chicken will make its own juices & fall off the bone when done.