Crockpot Roasted Chicken and Vegetables is a great kid-friendly recipe to make for lunch or supper. You can set it and forget it in the crockpot at lunch and it is ready for supper. Or if you want it for lunch, put it on in the morning and you will have something yummy, healthy, and delicious for lunch.
Leftovers
You can put the leftover chicken in a baggy and store in the freezer until you are ready to make foods such as quick and easy quesadillas, fajitas, casseroles, or yummy chicken salad. The leftover vegetables will freeze up great in a baggy. I like to use the vegetables in a stir fry or a pasta dish.
Sunday lunch
was probably my favorite time growing up. I have so many memories of my mom starting a roast and vegetables in the electric skillet before we went to church. After church, our house was filled with the smells of the yummy roast and veggies. Mom always made a yummy dessert the day before. Sunday lunches were the best at our house!
More tips:
For this recipe, I use a whole grass-fed chicken. I purchase all of my chicken from Buck Creek Meats. Since I am not a gardener, I purchase my vegetables from the local Farmer’s Market.
INGREDIENTS
- Whole Grass-Fed Chicken
- Chopped Onions, Carrots, and Potatoes
- Chicken Broth
- Seasonings
HOW DO YOU MAKE THE CROCKPOT CHICKEN AND VEGETABLES?
1. Spray the crockpot with non-stick spray. Cut up the potatoes, onions, and carrots. Place all of the vegetables in the bottom of the crockpot.
2. Wash and clean the chicken. Place it on top of the vegetables and pour chicken broth over it. Then season the chicken.
3. **Cook on high for 4 to 5 hours in the crockpot. If you are cooking on low then cook for at least 8 hours.
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I pray you have a fantastic Tuesday!
Today on Tasty Tuesday’s Tips and Recipes, I am sharing a Pickled Beets recipe that I made over the weekend. As I shared yesterday, we visited Denton Valley Farms on Friday and picked strawberries, onions, carrots, and beets. If you like beets, then you will love the quick and easy pickled beets recipe that I am sharing today.
A few tips to help you…
I roasted my beets until they were fork tender. One important step that you must not forget is to wear gloves when peeling the skin off the beets after roasting. (otherwise, you will have red fingers and hands) The pickling process is simple and easy, and they last in the refrigerator for up to six weeks.
My family loved these, and I know you will too!
INGREDIENTS YOU’LL NEED:
(full amounts in the downloadable recipe below)
- 5 to 6 medium-sized beets
- Apple cider vinegar
- Sugar
- Allspice
- Salt
- Water
- Ground mustard
HOW DO YOU MAKE QUICK AND EASY PICKLED BEETS?
1. Wash the beets, cut off the stems, and wrap them in aluminum foil. Roast them at 350 degrees for 1 hour to 1 ½ hour. Please check on them in the cooking process by poking a fork to see if they are fork-tender.
2. Remove from the oven and let them rest a while otherwise if you try to peel them, they will burn your hands.
3. Bring the vinegar, water, sugar, allspice, salt, and ground mustard to a boil in a medium saucepan stirring until the sugar is dissolved. Set aside.
4. Peel and slice the beets. Add them to a clean glass jar with a tightly fitted lid. I used a wide mouth glass jar.
5. Pour the brine into the jars making sure to cover the beets.
6. Cover and set aside for several hours, then transfer them to the refrigerator.
One more tip:
Please keep these in the refrigerator. These are refrigerator beets. These should last in the refrigerator for up to 6 weeks.
Prep Time: 1 to ½ hour
Chill: 1 day
Servings: 8
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