About $2.27 per serving
1 medium onion (any color), sliced
1 lb. potatoes, chopped into 2-inch pieces
1 cup low-sodium chicken broth
2 tablespoons dried oregano or salt-free dried Italian spice blend
1 (3 lb.) whole chicken, giblet package removed and thrown away
½ teaspoon garlic powder
2 lemons (cut in half) or ½ cup lemon juice
2 tablespoons roughly chopped parsley or 1 tablespoon dried parsley
- In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
- Using a knife or your fingers, remove chicken skin and fat from chicken and throw away. Place chicken on top of potatoes (breast-side down, if possible) and sprinkle oregano and garlic powder on top. Pour lemon juice into slow cooker or squeeze lemons and add to crockpot.
- Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. Garnish with parsley and serve.
Cook Once, Eat Twice: Use the leftover chicken from this recipe for the Chicken and Green Bean Salad for dinner the next day.
Cooking Tips: Using a high setting on your crockpot reduces cooking time. However, if you know you’ll be away from home for 10 to 12 hours, setting up the chicken in a crockpot on low in the morning is a great option.
Keep it Healthy: Skin-free chicken is always an excellent choice for a meal since it contains less fat and more protein than beef.
Grocery Tips: Russet potatoes are usually the cheapest
|Total Fat||2.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||0.5 g|
|Cholesterol ||56 mg|
|Dietary Fiber||4 g|
|Total Sugars||4 g|
|Protein ||21 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.