I’ve never made a full chicken in the crock pot before but I will say it’s my new favorite way to have chicken. This recipe from the cookbook Nom Nom Paleo: Food for Humans is seriously as moist as any rotisserie chicken you can buy from the store and is so incredibly tasty and satisfying, you’ll be licking your chops and having seconds… and thirds.
I served my slow cooker chicken with dukkah encrusted brussel sprouts and mashed potatoes. So… according to how strict you are at Paleo (we are not strict Paleo) you may or may not include those. Hey, a caveman could find and dig up a potato, right? Exactly. So, we’re having potatoes!
Anyway… on to the delicious chicken. Hope you like it as much as we did.
2 – Tablespoons of Ghee
3- large Leeks, white parts only
6- cloves of garlic, minced
1 teaspoon – tomato paste
Fresh ground pepper
1/2 Cup- chicken stock
1 – 4 pound whole chicken
1 tablespoon – poultry seasoning of seasoning of your choice (I didn’t have poultry seasoning so I used Tony Chachere’s Creole Seasoning.
1- teaspoon Paleo-friendly fish sauce (optional) I didn’t have this, so I left it out. Not a fan of anything fish-y.
Wash and cut up your leeks by cutting them lengthwise down the middle and washing off the dirt. Set aside.
Melt ghee in skillet over medium heat.
Add leeks and garlic and cook until fragrant.
Add the tomato paste and stir to incorporate. Season with salt and pepper and cook until lightly browned, about 8-10 minutes.
Add this mixture to your crockpot.
After rinsing your whole chicken inside and out and removing the innards (heart, gizzard and neck), set in a large bowl and pat dry. Sprinkle the inside and out with your seasoning. Place the chicken breast side down in the crockpot (add your fish sauce if you use it) and cover with the lid for 6 hours on low.
When the chicken is done cooking, remove it to a platter (be careful, mine was so soft it fell apart) and cover with tented tin foil to let it rest for 20 minutes.
Pour gravy from bottom of the crock pot in to a large measuring cup. With an immersion blender, puree the contents. This is your gravy. YUM!
Once the chicken has rested, either pull it apart or take platter to the table for everyone to dig in. Serve with gravy on the side.