Slow cooker chicken and summer veggies

Slow Cooker Rotisserie Chicken

1 whole chicken (about 4-5 lbs.), insides removed
1 tablespoon paprika
2 teaspoons salt
2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1-3 Thickly-sliced onions
Rinse chicken, pat it dry.
Whisk paprika, salt, pepper, garlic powder and onion powder until combined.
Rub the seasoning mix over chicken — outside, inside, cover completely.
Place thickly sliced onions on bottom of slow cooker as a rack for the chicken, so that it sits up out of juice as it is cooking.
Place the chicken on top of the onions (if no onions, you can use balls of tin foil instead).
Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.

Oven Roasted Summer Veggies
1 eggplant
2 zucchini
3 yellow squash
1 red bell pepper
1 onion
3 tablespoons basil
1 tablespoon parsley
Cut eggplant into 1/4-inch-thick slices.
Cut zucchini and yellow squash into 1/4-inch-thick slices.
Cut bell pepper into 1/2-inch strips.
Cut onion halves into 1/2-inch slices.
Toss vegetables in extra virgin olive oil, salt, and pepper.
Place on lightly greased broiler pan.
Bake at 450° for 20 minutes or until vegetables are tender, stirring once.
Remove from oven, and sprinkle evenly with basil and parsley.

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