It is supposed to snowing in the mountains today and slushy snowflakes landed in Tacoma about an hour ago. Did I forget to mention that it's only the first weekend in November people?! I am one of those obnoxious Christmas music lovers (haters, beware). As soon as Thanksgiving hits, it's Christmas decor and a Michael Buble holiday playlist for this girl. I think what I love most about this time of year is the coziness of it all: cooler weather, crackling fireplaces, fluffy socks, and the hearty smells of a Crock Pot meal warming a home. Kind of a nostalgic notion I know, but I was nonchalantly browsing through my Facebook memories today and this hit me. Exactly one year ago, we were four months pregnant with our baby bear the last time time it felt like this outside. Garrett and I called him baby bear even though we hadn't discovered the sex until Thanksgiving eve. In my heart, I knew my baby was a boy and my husband believed he would be wide receiver. He posted every Sunday afternoon that we would name him Richard Sherman or any other Seahawk player who made big plays that week. *Eye roll*
One year ago today to present. Oh how things changed! I loved my bump, but I love holding my sweet boy even more. *Note the makeup-less face and messy hair. This momma rocks it most days of the week and I wouldn't have it any other way.
I have been off the radar for the past week and a half due to sickness. I have to apologize for not posting last weekend like I normally do, but pink eye and a fall cold hit the Werner house hard. I was deep cleaning, diffusing oils, and chugging Vitamin C packets like my life depended on it. Needless to say, things are much better. As we prepare for Daddy's birthday this weekend, I thought I would share one of my new favorite staples in my dinner weekend recipes with you: creamy herb slow roasted chicken and vegetables. And the best part, it all can be done in your Crock Pot. Can I get an amen??
Gluten Free. Dairy Free. Serves 3-5.
Ingredients:
1 organic whole chicken
3 celery stalks
4-5 carrots, peeled and cut
4 potatoes, peeled and cut (I use white or red potatoes typically)
3 garlic cloves
1 onion
1 cup of vegetable broth
1 13 ounce can of light coconut milk
1 tsp of arrowroot starch or 1/2 cup of coconut flour (whichever you have works fine)
2 bay leaves (I opted for some fresh thyme this round)
2 tsp garlic powder
1 tsp of parsley
1tsp of oregano
Half of a lemon (to place inside the chicken)
Salt and pepper to taste
Directions:
1. Spray Crock Pot with coconut oil.
2. Clean and prepare whole chicken. I like to rinse with warm water, dispose bagged insides, insert lemon slices and garlic cloves, and rub seasoning mixture (garlic powder, parsley, oregano, salt and pepper) onto the chicken. Place seasoned whole chicken inside of Crock Pot.
3. Add carrots, celery, potatoes, and onion to the sides of the Crock Pot. I position potatoes on the bottom to act as a "lift" above the Crock Pot container.
4. Add additional season blend if desired to cover. Insert bay leaves or thyme sprigs.
5. Gently pour vegetable broth over chicken.
6. Cook on Low for 8 hours.
7. At the last hour of cooking, take out 1 cup of liquid from the Crock Pot and combine with coconut milk. Slowly whisk in arrowroot starch or coconut flour. Pour creamy mixture back into Crock Pot.
8. Remove chicken and vegetables separately onto serving dish and enjoy!
If I am feeling brave, I slurge on a gluten free rustic loaf and glass of pinot gris. Regardless of your occasion, this dish is sure to please. I hope you enjoy!
-Tina
One year ago today to present. Oh how things changed! I loved my bump, but I love holding my sweet boy even more. *Note the makeup-less face and messy hair. This momma rocks it most days of the week and I wouldn't have it any other way.
I have been off the radar for the past week and a half due to sickness. I have to apologize for not posting last weekend like I normally do, but pink eye and a fall cold hit the Werner house hard. I was deep cleaning, diffusing oils, and chugging Vitamin C packets like my life depended on it. Needless to say, things are much better. As we prepare for Daddy's birthday this weekend, I thought I would share one of my new favorite staples in my dinner weekend recipes with you: creamy herb slow roasted chicken and vegetables. And the best part, it all can be done in your Crock Pot. Can I get an amen??
Gluten Free. Dairy Free. Serves 3-5.
Ingredients:
1 organic whole chicken
3 celery stalks
4-5 carrots, peeled and cut
4 potatoes, peeled and cut (I use white or red potatoes typically)
3 garlic cloves
1 onion
1 cup of vegetable broth
1 13 ounce can of light coconut milk
1 tsp of arrowroot starch or 1/2 cup of coconut flour (whichever you have works fine)
2 bay leaves (I opted for some fresh thyme this round)
2 tsp garlic powder
1 tsp of parsley
1tsp of oregano
Half of a lemon (to place inside the chicken)
Salt and pepper to taste
Directions:
1. Spray Crock Pot with coconut oil.
2. Clean and prepare whole chicken. I like to rinse with warm water, dispose bagged insides, insert lemon slices and garlic cloves, and rub seasoning mixture (garlic powder, parsley, oregano, salt and pepper) onto the chicken. Place seasoned whole chicken inside of Crock Pot.
3. Add carrots, celery, potatoes, and onion to the sides of the Crock Pot. I position potatoes on the bottom to act as a "lift" above the Crock Pot container.
4. Add additional season blend if desired to cover. Insert bay leaves or thyme sprigs.
5. Gently pour vegetable broth over chicken.
6. Cook on Low for 8 hours.
7. At the last hour of cooking, take out 1 cup of liquid from the Crock Pot and combine with coconut milk. Slowly whisk in arrowroot starch or coconut flour. Pour creamy mixture back into Crock Pot.
8. Remove chicken and vegetables separately onto serving dish and enjoy!
If I am feeling brave, I slurge on a gluten free rustic loaf and glass of pinot gris. Regardless of your occasion, this dish is sure to please. I hope you enjoy!
-Tina
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