| Servings | Prep Time | Cook Time |
| 2people | 10minutes | 4-6 hours |
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 4-6 hours |
| Recipe Step | |
| Keto Code |
Ingredients
- 1 large whole chicken
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 2 stalks celery
- 2 pinch rosemary fresh, to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Rinse chicken and pat dry with paper towels. Coat the external surface of the chicken with olive oil. Combine oregano, thyme, pepper, paprika and salt in a large bowl. Place chicken into the bowl and toss lightly to coat with the spices. Rub the spices all over chicken to make sure it is coated. Insert garlic into the cavity of chicken. Add more salt and pepper if needed.
- Place celery stalks across bottom of crock pot. Add chicken broth, just enough to cover celery. This will prevent the chicken from browning too much on the bottom. Place chicken in slow cooker, breast side up.
- Cover and cook on low for about 4 to 6 hours or until chicken reaches 165 degrees internal temperature and vegetables soften. Check for completeness using a meat temperature or insert a fork to ensure juices are clear.
- Carefully take out chicken from slow cooker. Brown the chicken by placing it in a large roasting pan and broiling until desired browness has been achieved.
Recipe Notes
Cauliflower rice is an excellent side for this meal. Be sure to save some of the chicken stock for the rice recipe!
You can add mixed select phase 1 veggies to the slow cooker 30 minutes before you are ready to eat!
One rotisserie chicken will give you about 4 cups of shredded chicken, both white and dark meat (no skin). The typical chicken translates into about 12 ounces of light meat and 8 ounces of dark meat (no skin), which gives you a total of: 1,037 calories.
