Oh man do I have a recipe for you!
I made this the other night in desperate need to have an actual dinner AND use up some tomatoes that were about to spoil- (holy cow!) were we impressed!
I love recipes that use simple, "in season" ingredients and combine them in a way that just works. These ingredients- they certainly work beautifully.
It's been a busy few weeks here in the Main house. And by busy, I mean "sdjvneirubveuirwoief busy"! That being said, dinners have suffered a tad. Come 4:30pm I'm wiped out. Tired of eating "what's in the fridge?" salads every night, I decided to kick it up a notch and actually plan some sort of actual dinner one day. Crockpot to the rescue! I love my crockpot. It has saved me more than a few times.
In just a few minutes prep time, you will have created a dinner your family will totally enjoy later that day. Not to mention, a dinner made out of 100% delicious and wholesome ingredients. Sweet-ness.
CROCKPOT "BBQ" CHICKEN
For printable recipe, click here.
- 1 whole organic chicken, extra skin removed, rinsed and dried
- 1 small sweet organic yellow onion, sliced
- 1 large fresh garlic clove, sliced
- 1 1/2 cups grape or cherry tomatoes, washed and dried
- 1/4 cup apple cider vinegar
- 1 tablespoon coconut oil
- 2 tablespoons dijon mustard
- 2 tablespoons packed brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
1. Place your chicken into your crockpot. Add sliced onion and garlic to pot and spread around over the top, evenly.
2. Into a food processor or blender, add your tomatoes, apple cider vinegar, coconut oil, dijon, brown sugar, salt and pepper. Puree on high until completely smooth.
3. Pour "BBQ" sauce over your chicken and spread out evenly over top. Cover with lid and cook on low for about 3 1/2 hours, or until chicken is pulling away from the bone.
4. Once cooked through, carefully remove chicken from pot, let sit until you're able to handle and carve. You will want to skim any extra fat that's risen to the surface of the sauce and save for sautéing veggies or what have you, later. Just store that fat in the fridge. Drizzle skimmed sauce and onions over chicken and serve!
The sauce will be very loose, almost jus/stock like. We love those types of dipping sauces. If you'd like to thicken it up, simply make a butter/flour roux like you would a gravy, cook in a nonstick sauce pot for a few minutes, and then carefully pour hot jus sauce into that roux until it's your desired consistency. Check for seasoning before serving.
Recipe loosely adapted from Poulet by Cree LeFavour.
I served this alongside some simple cooked black rice, with more jus sauce drizzled on top, and steamed corn on the cob. MmmMm!