Why did the chicken cross the road? To hop into my slow cooker so I could turn it into a delicious roast with vegetables. And it came so willingly, knowing that it would be glorified and forever immortalized in this blog post.
Here’s the thing: I love cooking. But that doesn’t mean I want to spend all day doing it. I mean, I want my guests, my friends, my hubby, strangers on the street — ok, everybody! — to rave about my spectacular and yummy food creations. But only if I can do it with only the minimum amount of work in the kitchen.
Nothing gives me greater satisfaction than cheffing something up and hearing,”Oh my, Lisa, this is so amazing, it must’ve taken you so much work. I wish I could cook like this!” To which I bat my eyelashes and modestly respond,”Oh, it was nothing. Really.” Does that make me an attention seeker?
Well, so be it. Everyone else is doing it.
Maybe it’s the nonchalant way I put off the compliment, but they never believe me. Even though it’s true. So it stays my little secret — or at least it has, until now. Because now I get to tell you exactly how to create an impressive dinner that is not only seriously simple to make, but is also healthy and bursting with great flavor!
Now back to that chicken that wanted to keep things nice and simple for me so it just plopped itself into my crock pot, on top of a nice bed of onions and brussels sprouts. Mmmmm, brussels sprouts…
How’s this for simple? Cut up some onions and brussels sprouts and place them in the bottom of your slow-cooker. Season that chicken and stuff it with the rest of the veggies. Sauce it up, then cover it and IGNORE IT. Just go away. Run errands, head off to work, peruse a Fine Cooking magazine and laugh at how much effort they ask you to put into their recipes. Whatever you want. For 3 hours. That’s all there is to it.
When it’s done cooking, you can use the juices in the slow cooker to make some gravy. You can even take the bird out of the slow cooker and throw it under the broiler for 3-5 minutes, to crisp up the finger-licking-good skin. Those two extra steps take this dish from “simply easy” to “simply fabulous!” without a whole lot of extra effort.
Really, it’s like that chicken just hopped into your crock pot and turned itself into dinner. Don’t forget to thank it.
*No dogs were allowed to eat people-food during the making of this post. They were rewarded for their efforts with kibble and snuggles.
- 1 whole, free-range, organic chicken
- 3 vidalia onions, quartered and roughly chopped
- 12 oz brussels sprouts, halved
- ¼ cup of soy sauce (tamari for gluten-free)
- 3 tbsp. 18 year balsamic vinegar
- 1-1/2 tbsp. olive oil
- 2 tbsp. Bragg's no-salt seasoning
- 1-1/2 tbsp. Penzey's California seasoned pepper
- 1 tbsp. Penzey's Trinidad Style Lemon-Garlic seasoning
- 1 cup chicken broth
- 1-1/2 tbsp. arrowroot powder mixed with 4 tbsp. of water
- Turn your crockpot on high and cut up your vegetables.
- Layer some of the onions and brussels sprouts into the bottom of the crockpot and stuff the remaining veggies into the cavity of the chicken. *See notes
- Mix together the Bragg's & Penzey's seasonings together and rub them around the entire chicken massaging them into the skin.
- Mix the soy sauce, olive oil, and the balsamic vinegar together.
- Setting the bird into the crockpot with the cavity side up, stuffed with vegetables, pour the soy sauce mixture into it. Some will come out the bottom side into the vegetables below which is just fine.
- Place the chicken breast side down onto the bed of vegetables and cover.
- Cook on low for 6 hours or on high for 3 hours.
- When completed remove the chicken carefully and place on a roasting pan, breast side up.
- Place under broiler on high for 2-4 minutes or until the skin crisps up and browns nicely.
- Remove the vegetable from the inside of the crock pot with a slotted spoon and place in a dish with the vegetable from inside the chicken.
- Add the juice in left in the crockpot to a sauce pan and add 1 cup of prepared chicken broth. Bring to a boil and add arrowroot powder mixed with water to the sauce pan and whisk until it thickens.
- Serve the gravy with the veggies and chicken