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Slow Cooker Whole Chicken And Vegetables

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Ingredients
  Ground cumin 1 Tablespoon
  Paprika 1 Tablespoon
  Turmeric 1 Tablespoon
  Cayenne pepper 1 Teaspoon
  Sea salt 1 1⁄2 Teaspoon (Plus More)
  Lemon 1
  Free range broiler fryer chicken 3 1⁄2 Pound, skinned and trimmed of excess fat, rinsed and patted dry
  Onion 1 Large, chopped
  Garlic 5 Clove (25 gm), chopped
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Carrots 1 Pound, chopped
  Red bell peppers 2 , chopped
  Canned fire roasted crushed tomatoes 14 Ounce (1 Can)
  Extra virgin olive oil 1 Teaspoon (Such As Leccino)
Directions

In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.
Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.
Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Feel: 
Meaty
Equipment: 
Crock Pot
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
4
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