It was getting towards the end of the month, which means the end of our planned dinners. We had a whole chicken to cook in the crock pot, so we used what we had in the kitchen to come up with this dinner. It reminds me of chicken pot pie...without the pie...
What you will need...
- whole chicken
- 4 cloves garlic, diced
- 1 tbsp thyme (dry)
- 1/2 tbsp rosemary (dry, rubbed a bit to bring the flavor back)
- 1 tbsp butter, softened
- salt and pepper
- 2 small packages of baby carrots (or 2 frozen bags)
- 2 heads of broccoli (or 2 frozen bags)
- 1 head of cauliflower (or frozen bag)
- 2 cups of brown rice
Mix half of the thyme and rosemary with salt and pepper, and a bit of softened butter and rub it into the chicken (under the skin). Pour water over the chicken, so that about 1 inch of water is in the pot. Add the garlic. Put the baby carrots (if fresh) into the crock pot over the chicken, cover and cook for about 6 hours. When the chicken is done, start the rice. In a pot, add the remaining thyme and rosemary, salt and pepper to the the rice and cover with 4 cups of water and a couple spoonfuls of the chicken stock from the crock pot. Bring the rice to a boil and then simmer for about 50 minutes. Strain the liquids from the crock pot and pull the chicken. Put the chicken back into the crockpot with the carrots (if you used fresh) and the stock, and turn to warm. Steam the remaining veggies until they are almost done, then remove them and add them to the crock pot. Sprinkle the crock pot with a bit of thyme, salt and pepper, and cover. When the rice is done, you are ready to serve dinner...just spoon some of the chicken and veggies over rice and enjoy. This is even better the second time around...YUM-OLA!!!
How many people can eat...should feed about 6
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