Over the next few months, you’re sure to see more than one recipe from me that stems from a pregnancy craving. This one is no different. I’ve had a mad desire for all things vinegar-y…balsamic…apple cider..white wine…plain old white distilled…you name the vinegar…I’m into it. Then there’s the cherry component. My local health food store carries these really yummy and super plump dried cherries that have no added sugar! Major bonus! I picked up a bag one day and found myself snacking on them relentlessly!
And then there’s the complete laziness factor. The first trimester has been really rough this go round and my desire to cook has been all but non-existent, which makes the slow cooker my best friend. Why? Because you can chuck all the ingredients in the pot, set it and forget it, and you’re bound to get something delicious out of the deal. A whole chicken is a perfect cut of meat to put in the slow-cooker because it’s nearly impossible to overcook it. The longer you cook it, the easier it is to extract the bones. But you can also cook it for as little as three hours and come away with a perfectly done chicken.
I love this recipe so much because you end up with that delicious sweet and tangy combination! The chicken comes out super juicy. The cherries plump up and the balsamic vinegar reduces to a syrupy sauce. Totally delicious And for my gluten free friends out there, this recipe also fits that bill. It’s super nutritious and only has a few ingredients. Totally my kind of recipe!
If you would like more great gluten free slow-cooker recipes, Stephanie Brandt Cornais of Mama and Baby Love has crafted a beautiful cookbook full of slow-cooker freezer meals! I’ve got this book myself and I have made at least half of the recipes. Every single one is delicious! She has a hard copy and an ebook available. If you would like to see more about this book, click HERE.
Want to see what kind of slow-cooker I use? It’s kind of the coolest Slow- Cooker I’ve ever seen. It’s actually a multi-cooker! Check it out HERE.
On with the recipe!
- Place the quartered onion in the bottom of the slow cooker
- Pat the chicken dry and season liberally with sea salt and pepper, making sure to season inside the cavity and between the skin and the meat
- Season the chicken with the herbs de provence and rub it into the bird
- Place the chicken in the slow cooker, using the onions as a bed
- Zest the orange over the chicken, then squeeze the juice into the slow cooker and just toss the remainder of the orange into the slow cooker
- Add the balsamic vinegar, cherries and carrots to the slow cooker
- Pop the lid on and let it cook on high for 3-4 hours or low for 7-8
- Serve and enjoy!
Want to see what else I do with a whole chicken? Check out my recipe for Slow Cooker Coconut Turmeric Chicken and my recipe for Honey Garlic Roast Chicken!
What’s your favorite way to cook a whole chicken?
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