I am determined on Mondays to get dinner cooking by 6am. Sounds weird, huh? If any of ya’ll are working mothers, you may have a special relationship with the Crock Pot, too. This chicken takes 15 minutes to prep and 8 hours to cook. It is my husband’s favorite new dish and my daughter gobbles it up. Its savory juice of coconut oil and warm chicken broth produces an experience that both comforts and heals much more than the soul.

Afterwards, check out my recipe and reasons to spend 5-10 extra minutes to make your own EASY Crock Pot Chicken Broth!

Paprika Slow-Cooked Chicken

2-3 Tbsp coconut oil

1 bulb garlic (yes, not a CLOVE, a BULB…garlic is medicinal!)

1 whole chicken

12 carrots, cut in 4’s

1 green pepper, cut into 1″ or so pieces

1-2 Tbsp paprika

1-2 Tbsp minced onion

garlic salt and pepper to taste

Directions: Place coconut oil, carrots, peppers, and garlic into crock pot. Place chicken, breast side up into the crock pot. Season with remaining ingredients. Cook in slow cooker (I love my digital Crock Pot) on low for 8 hours. Serve!

Homemade Chicken Broth

The medicinal properties of chicken broth come straight from the bones of the chicken. So obviously, the healthier the chicken was in its life, the more vitamins and minerals you are going to retrieve for your own health. Take this into consideration when purchasing your whole chicken.

Directions: After serving the whole chicken, remove remaining meat and veggies and store away for tomorrow’s lunch! Leave bones, unwanted juices, skins, and any unwanted veggies in the crock pot. Add additional spices and veggies such as 2-3 carrots, 2-3 stalks celery, 1-2 bay leaves, basil, 3-5 cloves garlic, or a whole onion into the crock pot. The first time I made bone broth I was so careful with ratios, but now I typically add in any appropriate raw veggies leftover from my fridge. Also, I usually add a few tablespoons of apple cider vinegar to help extract the nutrients from the bones.

Add 48-56 ounces of filtered water to the crock pot. Simmer on low, anywhere from 12-20 hours. Let cool. In a large bowl, strain out broth with a colander. Dispose of chicken pieces and veggies. I store my homemade broth in glass mason jars in my fridge. Serve within 5 days or freeze.

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