This is a very simple recipe. I chose it because I wanted something easy and healthy to make for the week (and it’s Paleo). You can have this prepped and cooking in about 5 minutes. This will go great in tacos, salad, sandwiches or just on it’s own.
Don’t let all the garlic scare you. Cooking for 6 hours in all those juices causes the garlic to lose its intensity and instead gives it a nice nutty flavor and a subtle garlic taste. And once you shred the chicken and put it back into its broth, it just absorbs all of those garlic, onion and lemon flavors.
1 Whole Chicken (3-5 pounds)
30-40 Cloves of garlic, peeled (I used the pre-peeled ones sold at any grocery store)
1 Big Lemon (or three small ones)
1 White Onion, sliced
Salt and Pepper
Italian Seasoning Blend (Thyme, Rosemary, Savory, Sage, Oregano, Basil)
Line the bottom of your crock pot with the sliced onions and peeled garlic.
Remove the gizzards from inside the cavity of the chicken. Wash the chicken under cold water and then pat dry. Place the chicken on top of your onions and garlic in the crock pot. Cut your lemon in half and squeeze the juice all over the chicken (keep the used lemon halves). Season the inside and outside of the chicken generously with salt, pepper, and Italian blend. Then place the lemon halves inside the cavity of the chicken
Put the lid on your crock pot and cook on low for 6 hours.
Once your chicken is cooked, remove the chicken and place in a casserole dish. Pick and shred all chicken away from the bone. Make sure none of the skin or fat or any small bones are left in the shredded chicken.
Then place back in the broth with the onions and garlic.