Wednesday, September 28, 2011

Slower Cooker Paprika Chicken

The prep time for this recipe is less than fifteen minutes. Put it together in the morning, and you will have dinner ready with no fuss (and no mess) that evening.

You do not need to add any liquid to the pot; the chicken will make its own juices. Making gravy is easy, too. The directions are below the main recipe.

1 whole chicken, washed and patted dry
1 teaspoon sea salt
2 teaspoons paprika
1 teaspoon red pepper
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 garlic gloves, crushed
2 onions, sliced into eight pieces
6 carrots, peeled, halved lengthwise and then cut in half
Gravy Master

To prepare chicken:

Mix together sea salt through black pepper. Rub onto the outside of the chicken.
Place the chicken into the slow cooker. Sprinkle the garlic on top. Put in the onion and the carrots.

Cook on low for about 6 hours. The time will vary depending on the size and make of your slow cooker. Make sure the chicken comes to 165 degrees. Remove the chicken and vegetables to a platter.

To make gravy:

Strain the chicken broth and put into a small pan on the stove. Add a dash of Gravy Master (This is illegal paleo, but you only use a very small amount.) Mix in arrowroot powder to thicken. The amount will depend on how much liquid you have. Start slowly, and keep adding until it is the consistency that you like. Season with salt and pepper.

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