I made a crock pot chicken, rosemary potatoes, and avocado salad yesterday that rocked mine, and everyone else's socks off. From memory, except for the potatoes, here's what I did:
Crock Pot Chicken
Ingredients:
- 1 whole chicken, gizzards removed
- 1 large white onion quartered
- 1 whole garlic bulb separated
- Seasoning: Paprika, Lemon Pepper, salt, and pepper
- 2 sprigs of Thyme
- 2-3 tblspns EVO
Directions:
Place the quartered onion and separated garlic in the bottom of the pot. Place the chicken upside down, and rub the seasoning all over that half of the chicken. Turn the chicken right-side up, and season all over on that half of the chicken. Drizzle with EVO, and add the sprigs of Thyme on the sides. Turn on LOW for 6-8 hours.
Avocado Salad
Ingredients:
- 1 Red Onion (sliced)
- 1 Seedless Cucumber (sliced)
- 4 Roma Tomatoes (sliced)
- 3 Avocado's (sliced)
- 1 cup chopped Cilantro
- 1/2 cup Balsamic vinaigrette
- 1/2 cup EVO
- salt
- pepper
- 2 tblspns lemon juice
Directions:
Combine all ingredients in a large bowl.
Rosemary Potatoes (from an on-line recipe)
Ingredients:
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Directions:
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.