This is yet another hearty and super filling dinner that you can enjoy on a week night, if you leave the Crock-Pot out while you’re at work, or at the weekend, if you want to be at home to enjoy the aromas that will drift out of your kitchen.
Crock-Pot Chicken, Vegetables & Gravy
Servings 2
Calories 20 kcal
Ingredients
- 1 Whole chicken
- 1 Carrot (roughly chopped)
- 1 Sweet potato (peeled and roughly chopped)
- 1 Onion (medium, quartered)
- 1 Stalk celery (roughly chopped)
- 2 tbsp garlic (minced)
- 2 tsp Ground peppercorns
- Sea salt (to taste)
Instructions
-
Rinse and clean whole chicken. Remove innards, trim fat/skin (optional), and pat dry with a paper towel. Place in slow cooker.
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Add chopped carrot, sweet potato, celery, onion, garlic, peppercorns, and salt to the chicken in the Crock-Pot.
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Cook on low for 8 hours.
-
Once the cooking is complete, remove all the liquid from the Crock-Pot, as well as half of the vegetables. Set aside in a food processor/blender.
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Blend the liquid and vegetables until the mixture reaches a gravy consistency.
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Serve chicken with remaining veggies on the side, topped with “gravy”.
-
Enjoy!
Nutrition Facts
Crock-Pot Chicken, Vegetables & Gravy
Amount Per Serving
Calories 20
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.03g
Sodium 5mg0%
Potassium 59mg2%
Carbohydrates 5g2%
Fiber 0.5g2%
Sugar 0.1g0%
Protein 1g2%
Vitamin C 8.3mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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