How to Roast a Whole Chicken in the Crockpot!!

Wayne County Mom Shares How to Roast a Whole Chicken in the Crockpot

Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins

Serves: 4-5

Ingredients

• 1 (4lb) whole chicken, insides removed and washed/patted dry
• ½ TB of paprika
• 2 TB all purpose seasoning ( such as Mrs. Dash or Archer Farms House Blend)
• ½ TB garlic powder
• 1 tsp salt

Make Chicken Salad with Avocado.

Courtesy of www.avocadosfrommexico.com

Instructions

1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2. Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out.
3. Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 - 4½ hours, or LOW for 6½ - 8 hours.

Tomato Avocado Melt

Blueberry Breakfast Cake

Blueberry Breakfast Cake
Source:  Amanda's Cookin' and Annie's Recipes

2 c. flour
1/2 c. sugar
2 t. baking powder
1 egg, lightly beaten
1/2 c. milk
1/4 c. butter or margarine, softened
1 t. grated lemon peel
2 c. fresh or frozen blueberries

TOPPING:
1/3 c. sugar
1/4 c. flour
1/4 c. finely chopped walnuts (I used pecan pieces that I already had on hand)
1/2 t. ground cinnamon
3 T. cold butter or margarine

DRIZZLE:
1/2 c. powdered sugar
1-2 T. milk

In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan.

For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes.

For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake.

Leftover Ham? Make Ham Soup

1 pkg bacon, cut into small squares (cutting while frozen works best)

1 large onion (softball size), chopped

2 bay leaves

3 cloves of garlic, minced

4-5 lb of leftover ham still on the bone

12 c water

4 chicken bouillon cubes

16 oz frozen turnips

2 c mixed vegetables, frozen

1 can(s) cream of chicken soup

1 can(s) cream of potato soup

1 can(s) cream of mushroom of soup

Step-by-Step

1

 In a large (deep) pot, cook the bacon till crispy. Remove bacon and set aside in a paper towel lined bowl, leave the bacon drippings in the pot. Add chopped onion to the bacon drippings and cook until tender and transparent, about 15-20 minutes.

2

 Add bay leaves and garlic, sauté for about 3 minutes. Add leftover ham, water and chicken bouillon cubes…bring to a boil. Once at a boil reduce heat to low and cook until the ham starts to release from the bone, about two hours.

3

 Once the ham has started to release from the bone, remove the bone from the pot...you may need to cut some of the ham off the bone. Any large pieces of ham will need to be cut into smaller chunks.

Add any ham that you had removed from the bone back into the pot along with the remaining ingredients.

Cook for another 15-20 minutes until veggies are tender.

Add soup to bowls and sprinkle with reserved bacon pieces.