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Simple Whole Mexican Crockpot Chicken

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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:

Using a crockpot is a very healthy way of cooking meals. Crockpot allows you to have a hot delicious meal without spending a lot of time around the stove. Make sure you prepare the food items that you want to place in your crockpot yourself. Beware of the high sodium amount in this recipe, especially those who have hypertension.

By Denine Rogers, RDN, LD, FAND

Simple Whole Mexican Crockpot Chicken

  • Prep Time:15 minutes
  • Cook Time:6 hours
  • Servings: 6

Ingredients

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

Instructions

  1. In a small bowl, combine the dry spices (paprika, chili powder, cumin, s&p).
  2. Set aside.
  3. Rub the smashed garlic all over the chicken.
  4. Place the garlic and lime in the cavity.
  5. Rub the dry spices all over the chicken.
  6. Place the onions and peppers into the slow cooker.
  7. Place chicken on top of the vegetables.
  8. Cook on low for 4-6 hours – until the internal temperature of the leg is at 160 degrees F.
  9. Before serving, put the chicken in a roasting pan.
  10. 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.)
  11. Allow the chicken to rest 5 minutes then serve.
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.

Nutrition Information

Per Serving:  Calories: 220 ; Total Fat: 7 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 33 mg; Sodium: 1309 mg; Potassium: 515 mg; Carbohydrate: 11 g;  Fiber: 3 g; Sugar: 5 g; Protein: 31 g
Nutrition Bonus: Vitamin C: 156%;Vit A: 21%; Iron: 7%; Calcium: 4%;
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