It seems like this awful heat in LA isn’t going anywhere anytime soon and the last thing we want to do is sweat over a hot stove. That was the predicament I was in over the weekend after having just moved into a new apartment and everything was still in boxes. To cook, or not to cook, that was the question.
I quickly remembered that my CrockPot had made its way over to the new place and whole chickens were on sale at the local grocery store. So that was it, set it and forget it! Oh how those slogans get stuck in your head! Anyway, this dish was perfect because I could leave it cooking and unpack!
Here’s What You Need:
- 1 whole chicken (approx 4-5 lbs)
- 1 envelope of Lipton onion soup mix
- 4 medium red bliss potatoes, cubed
- ½ large yellow onion, sliced
- ¼ c chicken broth (optional)
- 1 tbsp butter
Here’s What You Do:
- Start by putting the onions and potatoes in the bottom of the crock pot
- Wash the chicken and remove all the guts and gunk from inside the cavity. Do your best to resist the urge to pull a Mr. Bean!
- In a clean workspace, either a large bowl or even an extra baking dish, rub down the outside of the chicken with the butter.
- Now sprinkle the onion soup mix all over the chicken and massage it in as well.
- Place the chicken in the crock pot. Pour chicken broth around the edges so it seeps down to the potatoes.
- Put the lid on and cook on high for 6 hours.
- Check back later in the week for some ideas of what to do with the leftovers! Hint: “Chicken Pot Shepherds Pie”, Potato Onion Soup, Low-Cal Chicken Salad and more!
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xox
Kasey
