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How-to Make Roast Chicken in the Slow Cooker
This tutorial falls under the category of simple, yet sweet. Or should I say, simple, yet savory! This is the perfect weeknight meal solution and as of recent, it is a near weekly occurrence in our house. I grab a fresh 3-4 lb whole pasture-raised chicken at the farmers market or Whole Foods, I rub it down, season it up, pile it atop some root veggies in the Crock Pot and voila, 4 hours later, dinner is ready.
The best part of a weekly whole chicken is how many meals we get from it. The meal from the whole roasted chicken is good for at least 2-3 meals, we enjoy it with the potatoes, as chicken salad, on top of big green salads, etc. Then I make a big pot of stock from the leftover bones and we get another 2-3 meals from that. This is truly a must for any busy family.
The seasonings on your chicken can vary with your preference and your mood. Generally I use this all-purpose herb and seasoning blend, that I love, occasionally I will opt for a spicy, chile pepper rub, it’s also great with lemon zest, garlic and freshly ground black pepper. The possibilities are endless. Seriously, you will never buy that rotisserie chicken from the store, again.
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Cucumber Ribbon Salad with Garlic Tahini Dressing
As always, I am late to the party on this one, but I finally got a Spiralizer last month and I have been obsessed with it, ever since it showed up. I have been having so much fun making salads, veggie noodles, curly cut sweet potato fries and all that good stuff. So, be on the lookout for many more recipes very soon.
For now, I have this super simple cucumber ribbon salad for you guys, that I have been living off of, with the beautiful cucumbers we’ve been getting in our CSA boxes. This garlicky tahini dressing is just so amazing, it is simple to throw together and full of so much great flavor. I’ve been making my own tahini* lately and that, in my opinion, really sets it over the top.
