Crockpot Chicken (Revised)

The beginning of July was quiet in our house.  Maybe that was because I was sick from the Fourth of July until that Friday.  I was housebound for two of those days because I had a fever.  On the Fourth of July, the only relief I got from my fever was laying in front of a fan.

There was certain days this past week that had been busier.  We had to help the Imaginative One pack for two camps – Boy Scouts and DeMolay’s Conclave, state meeting.  When he left on Thursday, he was packed for both so I didn’t have to really worry about finishing his Boy Scouts’ camp packing.

We also celebrated the Imaginative One’s thirteenth birthday this week.  We went to COSI in Columbus.  COSI is a science museum.  The Imaginative One loves science, so this was an appropriate way for him to celebrate his birthday.

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The Wee One, our dog, and I went for a hike with his Cub Scouts’ buddies on Thursday.  A pop up shower had occurred in the afternoon.  Some of the path was almost like a little creek.  We braved through the water.  I think the Wee One and our dog enjoyed their walk.

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So has your July been so far?

The Recipe

I’ve been reposted recipes that don’t have pictures or the pictures are not very good.  This is one of those recipes.  It was originally posted in 2012.

The Wee One and the Imaginative One love chicken.  Whenever we have chicken, they have taken to fighting over which one of them gets the legs.  The reason they fight over the chicken leg is because it’s Hubby’s favorite part of the chicken.  They even try to get all of the chicken legs before Hubby even gets one of the legs.

When I make crockpot chicken, I know that all of my family will be happy with the dinner.  Plus I know the leftover chicken can be used  for various other meals.

Crockpot chicken

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Star of the recipe:

  • 4-5 pound chicken, giblets and neck removed and washed
  • spices

Steps:

  1. If there is any giblets and neck, remove those.
  2. Wash the chicken.
  3. Place the chicken in the crockpot.  Breast side up.
  4. Season with salt, pepper, or any other spice – it’s your choice.
  5. Cook on low for 6 to 8 hours.
  6. Once cooked, save the juices for stock.

Printable Recipe

Let’s connect on social media:

Instagram – @Believeinthemagictraci
Facebook – @imhungry15
Pinterest – @imhungry75
Yummly

I hope you have a great day.  Thanks for reading my blog post.  

Happy eating,
Traci

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