A few days ago I decided to try a new recipe. Let me back up, I had a fryer chicken that I’d bought with the thought that I would roast it, but I put the chicken into the freezer and it froze solid…another story…so by the time I had it thawed (it took two days) I decided that I would try a new recipe. The new recipe called for a whole chicken cut into 8 pieces. I’ve roasted chickens, but I’ve never tried to slow cook a whole chicken. I know, I know…too easy right! (I’m thinking about Debi Pearl’s book Help Meet… in it she makes a comment about slow cooking a chicken…I’m one of those poor girls who did not learn to cook at my mother’s knee. My mother doesn’t know how to cook a whole chicken either…and “slow cooker” is not a word she knows the definition of. But that is another story. So I've come a long way.) Normally I buy chicken breasts and if a recipe calls for chicken I chop up the breasts.

So there I am with my whole chicken and I’m wondering if I need to de-skin it or not? And how does one do that? And just exactly how do I cut it into 8 pieces? Which 8 pieces are important? And my knife wasn’t having much luck with the bones…and what about the bones anyway? I started twisting. Long story short…the end result didn’t look too good. I thought about taking a picture, but then I thought I would spare you. Did I mention that I have a thing about raw chicken…salmonella phobia…part of the reason I rarely buy whole chickens. Anyway, I got it into the pot, no skin, bones and all, I even threw in a few of the insides…I didn't know exactly what they were or what else to do with them so I put them in. Waste not, want not, right? No neck though. I tossed that.

It actually turned out pretty good. The only thing it needed was a little salt and pepper. I was rather fearful when I was eating it that I was going to choke on a chicken bone…but I pulled most of them out before I served it – oh, and I didn’t put the whole rib cage in…so I guess I didn't use all the bones. I just couldn’t see the point.

Here is the recipe - complements of Land O Lakes Healthy One Dish Meals. I think it would be great made with left over turkey too. Enjoy.

Creamy Chicken & Vegetables

Prep Time: 15 min.

Cooking Time: Approx. 4 hours.

Serves about 4 (although the recipe said 6)

1 (3-4 pound) chicken, cut into 8 pieces

2 pounds small new red potatoes cut in half

½ pound small baby carrots

1 large onion, cut into eighths

1 (14 1/2 ounce) can chicken broth

1 cup light or no-fat sour cream

3 tablespoons all-purpose flour

1.  In slow cooker stir together all ingredients except sour cream and flour.  Cook on high for 4 to 6 hours or on low for 10 to 12 hours or until chicken is no longer pink.

2.  In small bowl stir together sour cream and flour.  Stir into chicken mixture.  Continue cooking, stirring occasionally, until thickened (5-6 min.).  Season to taste with salt and pepper.

blessings,

dani

“She sets about her work vigorously…”  Proverbs 31:17