I like to have chicken on Sunday 👍 - Holland growing up, had so many Sunday Fried Chicken potlucks 😕 at various churches and family gatherings … that he has a permanent dislike for chicken 😒; especially in Sunday ✝️
But, I'm on a mission to change his mind 🙏😘
To my way of thinking, chicken for supper, or for snacking, or for lazy-day drives; is always a winner 😁 And seriously - with so many ways to cook this versatile meat, there's no reason for a boring bite 😉
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Chicken, no matter how it is prepared, is a solid amount of protein; and simple chicken broth is "Jewish Penicillin". This is no joke - the association of chicken broth with healing, dates back to the 12th Century when the Jewish Physician Maimonides, recommended it for respiratory ailments; which is another reason for it to become a staple in our home, where we both suffer respiratory issues.
A University of Nebraska Medical Center Study in 2000, found that chicken broth slows down inflammation associated with colds & flus. The study also found that it contains cysteine - an amino acid similar to a drug used for bronchitis and other respiratory infections. MPO, is that when onions are added to the broth, and it's even more potent as a respiratory plus 👏
Today's chicken supper recipe is pulled together with simple, no-fuss ingredients that most cooks have at hand; and cooking it in a slowcooker allows your Sunday to be restful & relaxing, because you are spending less time in the kitchen 👌😇🕊️👩❤️💋👨
#NOTE: My recipe is for a couple … the left-over chicken is intended to be broken down, placed in Ziploc baggies, & frozen for future meals.
VAL'S EASY-PEASY CROCKPOT CHICKEN SUPPER RECIPE ~ serves 2 - with left-overs
1 whole Chicken * 3 med. Yukon Gold Potatoes, unpeeled (left whole, or cut; your preference) * 1 med. Yellow Onion, peeled & sliced large * 2 or 3 Lrg. Carrots, unpeeled & sliced large * 1/2 c. White Wine * 1/2 c. Water * 3 TBSP. Lemon Juice * 2 sprigs Rosemary * 1 head Garlic, peeled * 1 tsp. Salt Substitute * 2 tsp. grnd. Black Pepper * 8-Qt. Slowcooker Crockpot * meat temperature probe * Aluminum Foil if necessary (explanation below)
1) Scrub veggies (except garlic) - prepare as directed above; place in crockpot.
2) Combine wine, water, lemon juice, & spices; whisk together, and pour half over veggies: reserve the rest & set aside.
3) Wash chicken: fold wings across back & secure legs to side of breast with little metal skewers (or extra-long toothpicks). Place in crockpot, atop veggies.
4) Pour remaining liquid over chicken.
5) Place lid on crockpot (my chicken is very plump, so I wrap a foil collar around lid edges): set temperature to High. In about an hour, reduce temperature to Low & continue cooking 5 hours more - or until temperature probe reads 180°F.
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