Roast chicken. My comfort food staple. My go-to when I’m having a dinner party. My “I can make three meals from one meal” favorite. Combine this with a slow cooker and it’s the absolute easiest thing I can do to give me an instant leg up on meal prepping for the week.
Of course, you don’t have to use a slow cooker to make roast chicken, but it sure does make life easier! Sometimes I prep this in the morning so when we all get home from school and work, dinner is already done, but I’ve also done this overnight, so when I wake up, I have some food to pack for lunches.
SERVING SIZE
- Serves 4
INGREDIENTS
-
4 lbs Whole Roasting Chicken
-
1 Tbsp Ghee
-
1 Tbsp Sea Salt
-
2 tsp paprika
-
1 tsp onion powder
-
1 tsp thyme
-
1 tsp Italian Seasoning
-
1 tsp black pepper
-
1 lemon (quartered)
-
4 cups green beans (trimmed)
DIRECTIONS
- Rinse chicken and pat dry with paper towels. Remove innards, if necessary. Crumble up tin foil to create ~6 golf ball-sized foil balls This helps to prevent chicken from sticking to bottom of slow cooker as well as distributes heat more evenly throughout the bird.
- Rub the inside of the slow cooker with ghee to make it non-stick
- In a bowl, combine all the spices. Rub evenly all over chicken, inside and out
- Stuff cavity of chicken with the four lemon wedges
- Place chicken (breast-side up) on top of the foil and cook for 4-5 hrs on high or 8-9 hrs on low
- Once chicken is done, steam green beans and enjoy!
