Who wouldn’t want to come home to this! Just place the chicken under the broiler for a few minutes to crisp the skin and cook up a quick pot of rice or quinoa. You have a healthy, hearty meal for very little effort. Save the bones to make a delicious and gut-friendly bone broth for your next soup!
Further Food Nutritionist Commentary:
By Denine Rogers, RDN, LD, FAND
Simple Whole Mexican Crockpot Chicken
2 teaspoons paprika
1 tablespoon chili powder
1 teaspoon ground cumin
3 teaspoons unrefined salt
1/2 tsp black pepper
1 whole chicken (3.5-4.5 lbs.), rinsed inside & out and patted dry
1 lime, quartered
2 garlic cloves, peeled and smashed
2 onions, halved and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
- In a small bowl, combine the dry spices (paprika, chili powder, cumin, s&p).
- Set aside.
- Rub the smashed garlic all over the chicken.
- Place the garlic and lime in the cavity.
- Rub the dry spices all over the chicken.
- Place the onions and peppers into the slow cooker.
- Place chicken on top of the vegetables.
- Cook on low for 4-6 hours – until the internal temperature of the leg is at 160 degrees F.
- Before serving, put the chicken in a roasting pan.
- Place it on the center oven rack and broil for about 3-4 minutes, until the skin is crispy and browned. (Watch it closely so it doesn’t burn.)
- Allow the chicken to rest 5 minutes then serve.
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