Friday, August 17, 2012

Chicken in a Pot: Crock Pot Recipe

I have no idea where I got this recipe, but I found it in my folder and decided to give it a try. Matt and I loved it...couldn't get enough of it. The flavors reminded us of my grandmother's chicken & dumplings, but without the actual dumplings. Mashed potatoes took the place of the dumplings, in a gluten free form. Snapper, Pepper & Sunny devoured it. Bubbles didn't like it at all, but she's not fond of chicken, period. Piper ended up eating her three bites of it for breakfast the next day because she refused at dinner. But that had nothing to do with the chicken. She was testing our mealtime boundaries to make sure they are firmly in place. She is driven to do this out of a need to feel safe and secure. She learned that the mealtime "fence" is most definitely intact, and she is safe.

Chicken in a Pot

Slice and place in the bottom of your crock pot:

  • 2 carrots
  • 2 onions
  • 2 stalks celery
Sprinkle liberally with salt, fresh ground pepper, and 2 Tbsp. dried oregano.
Pour 1 cup chicken broth over the veggies.

Place a whole roasting chicken on the veggies, breast down.
Sprinkle the chicken with salt and pepper.

Cook on high for 4-5 hours or on low for 8 hours. Serve with mashed potatoes and the veggies from the crock pot. 

I made gravy from the juices left in the crock pot.

Remove the juices from the crock pot to a saucepan. Over medium heat, whisk in 1/4 cup flour. (Because I am gluten intolerant, I use rice flour). As the gravy begins to thicken, add milk a few tablespoons at a time until the gravy reaches your desired consistency. Add salt to taste. Serve over the chicken and potatoes. 


1 comment:

The Other Mayos said...

I made this for supper the other night. Loved it! I tweaked it a bit by adding some sliced mushrooms. Definitely a repeat.