Hi everyone! My name is Amber Dietrich, and I’m the VP of Market Operations here at Artizone. I am also a loving mom, a wife (yes, also loving), a runner, a reader and a lover of travel. What am I not? A cook.
Like many other people my age, my parents divorced when I was young and my mom had to work full time to take care of us kids. That didn’t leave her much time to teach us skills in the kitchen. Fast forward to today, and I’ve found myself in a job where I’m surrounded by the most amazing food you can imagine. I’ve also got a hungry two-year-old and a desire to cook great meals for my family.
Monday through Friday is often a blur, so I have committed to making one new recipe every weekend. If you’re also new to cooking, follow my posts and learn with me. If you’re a seasoned veteran, leave me some comments and help me get better!
Crock Pot Chicken & Roasted Carrots*
*Adapted from 100daysofrealfood.com.
As far as recipes go, this one is about as easy as it gets. There are very few ingredients, it all comes together quickly and it’s fall-off-the-bone delicious once it’s done. Serve with a side of simple roasted carrots, and you’ve got a meal for the entire family.
1 whole chicken (4-5 lbs)
1 medium yellow onion,
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground thyme
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 bunch organic carrots
1 Tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
To start, remove giblets from inside the chicken. Rinse the chicken thoroughly and pat it dry with some paper towels. Put all the spices in a small container with a lid and give it a few good shakes (if you’re like me, you can choose to sing “Shake It Off” by Taylor Swift as you do this). Mix your seasonings together and rub them all around the outside of the chicken. Chop the onion and put the pieces in your slow cooker.
Place the seasoned chicken breast side down on top of the onions. Do not add liquid—the chicken will produce enough juices as it cooks. Set your crockpot on high and let the chicken and onion cook for four to five hours, depending on the size of the chicken.
If you are cautious about cooking meat, insert a meat thermometer into a meaty part of the chicken and make sure it reads at least 180° before you take it out of the slow cooker.
This is what the chicken will look like when it is done:
Now get ready for the best carrots you have ever had in your life. First, preheat your oven to 400° and wash your organic carrots. The ones I chose were so beautiful that I didn’t peel the outer layer off, but you can peel yours if you prefer. Cut the carrots in half and then into equal parts so they cook as evenly as possible.
In a bowl, combine oil, salt and pepper. Toss in your carrot pieces, and coat them on all sides with your hands. Lay them out flat on a baking sheet and pop them in the oven for 20-25 minutes until they are brown and tender.
When they are finished, place them in a bowl and serve them along side the chicken. A warning: these carrots are so good, your family will ask for more. You may want to make a double batch.
What I would do differently next time: My chicken was just over four pounds and it cooked for four and a half hours before I first checked it. It read close to 190° on the thermometer, so next time I would check it right at four hours.