Fuel Strong: Crockpot Chicken

I have a confession to make: I LOVE the cold. Before you start rolling your eyes at me and protesting, let me explain myself. I just love everything about this season — I love sweaters, and Starbucks Red Cups, and the leaves changing, and the powdering of snow, and boots, and snuggles to keep warm. But one of my favorite things about the cold and this time of year is snuggling up with some warm, rich, nutritious deliciousness. I’m talking soupy, brothy, vegetably, chickeny, good-for-your-soul amazingness. I’m also talking cheap, fast, and easy! Without further ado…

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Crockpot Chicken & Veggies Au Jus

What you need:
one WHOLE chicken (make sure to take the gizzards out)
1-2 sweet potatoes
1-2 zucchini or yellow squash
1 cup of mushrooms (if you don’t like them, leave ’em out!)
1 tbsp Himalayan Pink Salt (Celtic sea salt is fine too)
1/2 tbsp pepper
1 tbsp paprika
1/2 tbsp curry powder
1 tbsp oregano
1/2 tbsp thyme
2-4 peeled and smashed garlic cloves
a Crockpot!

Directions:
(Seriously guys, it takes less than TEN minutes of prep and then you get at least 2 days worth of food!!)
1. Wash the chicken and pat her dry
2. Place in crockpot
3. Cut up veggies and place in crockpot (you can add other veggies of your choice, like carrots, as well!)
4. Sprinkle seasoning over the chicken
5. Turn on low and let slowly cook for the next 7-10 hours
6. Serve in a soup bowl with the juice, veggies, and melt-in-your-mouth chicken

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Leftovers:
1. Serve as soup again the next day!
2. Pull remaining chicken out and shred. Serve pulled chicken with veggies the next day, and maybe add some tomato sauce to change it up.

Enjoy!

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