Crockpot Roasted Turmeric Chicken

Gluten, Dairy, & Soy Free. Anti-Inflammatory Meal.

This is an amazing hands-off recipe that will give you enough food for at least a couple meals depending on the size of your family.  Turmeric is one my favorite anti-inflammatory spices and this dish is a perfect way to boost your intake. The chicken comes out moist and delicious and practically falls off the bones.  Plus you can use your bones to make some organic chicken bone broth as well! FYI - Don't worry about the small amount of moisture used in this recipe, the chicken will release a lot more as it cooks so you really don't need to add more than 1/2 cup. 

I like to take the leftover chicken and use it in other meals like over a salad, shredded into a soup or stew, or mixed into my Turmeric Chicken Salad Lettuce Wraps.  This gives you some healthy, quick protein for easy lunches or an evening when you don't have any time to cook! 

Crockpot Roasted Turmeric Chicken: (PRINT RECIPE)
Servings 8-12 (depending on the size of your chicken)

Ingredients:
1 (4-6 pound) whole organic, free-range chicken
½ a large lemon, sliced into wedges
4 cloves garlic, peeled and left whole
1 large onion, peeled and sliced into large half-moon shapes
A few sprigs of fresh herb or herbs of choice (sage, rosemary, thyme, oregano, etc)
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper (optional)
1 teaspoon garlic powder
½ cup organic chicken or vegetable broth or filtered water

Directions:

1. Combine dried thyme, turmeric, salt, pepper (if using), and garlic powder in a small bowl and mix well.
2. Rub and pat spice mixture all over whole chicken, covering it well with the spice rub.
3. Place lemon wedges and fresh herb sprigs of choice inside the body cavity of the whole chicken.
4. Arrange your onions on the bottom of your crockpot, so they cover the entire bottom of the crockpot. This will help to “hold up” the chicken away from the bottom of the pot so it gets juicier.
5. Pour broth or water into the pot, then place the whole chicken on top of the onions.
6. Cover and cook on high for 4-6 hours.
7. Remove chicken, slice, and serve! 

If you want to make organic chicken bone broth – this is great opportunity to do so. After you’ve sliced all the meat off the bones, place the carcass and bones back into your crockpot. Keep the onions in there too– and then add 8-12 cups water, depending on how much your crockpot holds, 3 tablespoons raw apple cider vinegar (to help draw minerals out of the bones), & a few more sprigs of herbs of choice (I recommend thyme and parsley). Cover and cook on low for 10-12 more hours. Run through a fine mesh strainer to isolate broth when its done cooking. Store broth in fridge for up to a week or in the freezer for up to 3 months.  Check out our blog, Health Benefits of Bone Broth & How to Make It to learn more. 

I like to serve this dish with some fiber based carbohydrates like roasted squash or my Salty, Cinnamon Sweet Potato Fries and some steamed or sauteed green vegetables. Try my Ginger Snap Peas/Snow Peas -as ginger pairs very well with turmeric:) 

Enjoy friends and let me know what you think!
~Billie