Real Food Recipe: Easy Slow-Cooker Rosemary Chicken and Carrots

Ever feel like it's difficult to eat healthy while working full-time or living an otherwise busy life? Or maybe you just don't like spending much time on food prep. If either of these categories rings true, this quick and simple recipe is for you. This is one of my go-to recipes when I have limited time to prepare a meal. It does take a little planning ahead-- I prepare it the night before or in the morning before work. Actual prep time takes about 10 minutes; then you let the crock-pot do the cooking all day while you're at work. Come home and, voila! Dinner is ready!

Easy Slow-Cooker Rosemary Chicken and Carrots
Serves: 6 (or more, depending on portion and chicken size)

NOTE: This can be prepared the night before, kept in the refrigerator and pulled out in the morning for a quick plug in & go before you start your day.

ALSO NOTE: the full, photo-less recipe is at the end of the post for those who want to copy & paste/print without all the photos.

INGREDIENTS:

• whole chicken (giblets, etc. removed)
• 1 lb. (approx. 450g) baby carrots
• dried rosemary, to taste (I used 1-2 Tbsp. This is also a flexible, non-picky recipe and you can switch out spices to your taste!)
• garlic powder, to taste (I used 1-2 tsp. Fresh, chopped garlic is also a great option, just not as quick.)
• pepper, to taste (I used 1/2 tsp.)
• butter, to taste (I used ~6 Tbsp. REAL FOOD HEALTH TIP: organic, grass-fed butter is a nutrient-dense food with a ton of health benefits! Real butter has been inaccurately demonized by the mainstream. Non-dairy alternative: coconut oil or no butter/oil if you prefer.)
• salt (REAL FOOD HEALTH TIP: add salt AFTER food is cooked, to preserve natural salt nutrients. Also, ditch the table salt and choose colored, non-table salt options-- regular table salt is stripped of its nutrients, bleached, has additives, and other junk that makes it toxic for our health. I used Hawaiian black salt; pink Himalayan salt is another nutrient-filled option)
• OPTIONAL: cooked quinoa or brown rice to go on the side; I cooked these separately.

INSTRUCTIONS:

1. Get out the ol' slow-cooker.

1. Dump in bag of baby carrots.

1. Drop in a few tablespoons of butter; sprinkle some rosemary, garlic powder and pepper, to taste. (REAL FOOD HEALTH TIP: As noted above, personally, I hold off on the salt until after my food cooks-- this preserves a lot more of the nutrients in natural salts, e.g., himalayan pink salt, Hawaiian black salt, grey salt, etc.)

1. Place chicken on carrots. Similarly, top with slices of butter, sprinkle rosemary, garlic powder and pepper, to taste.

1. Turn on that crockpot and let it do the rest of the work for you! I set mine on the "low" setting so it can cook all day while I'm at work (6-10 hours cook time). See your slow-cooker manual for cook time/temperature recommendations.

1. After it's cooked, serve it up and add some salt to taste (if you haven't already), and it's done! I threw in some leftover brown rice on the side, and dripped some of the freshly cooked chicken stock on it to add flavor. Quinoa is another healthy, tasty alternative.

That's it! This is one of those tastes-better-than-it-looks recipes... it's simple and delicious! I also love that it's such a flexible, forgiving recipe-- personally, I love rosemary, garlic and butter, but you can change out the spices and amounts and still end up with a very tasty dish! Enjoy!!

As promised... the full non-photo recipe text for those who want to copy, paste & print without all those photos getting in the way:

Easy Slow-Cooker Rosemary Chicken and Carrots
Serves: 6 (or more, depending on portion and chicken size)

NOTE: This can be prepared the night before, kept in the refrigerator and pulled out in the morning for a quick plug in & go before you start your day.

INGREDIENTS:

• whole chicken (giblets, etc. removed)
• 1 lb. (approx. 450g) baby carrots
• dried rosemary, to taste (I used 1-2 Tbsp. This is also a flexible, non-picky recipe and you can switch out spices to your taste!)
• garlic powder, to taste (I used 1-2 tsp. Fresh, chopped garlic is also a great option, just not as quick.)
• pepper, to taste (I used 1/2 tsp.)
• butter, to taste (I used ~6 Tbsp. REAL FOOD HEALTH TIP: organic, grass-fed butter is a nutrient-dense food with a ton of health benefits! Real butter has been inaccurately demonized by the mainstream. Non-dairy alternative: coconut oil or no butter/oil if you prefer.)
• salt (REAL FOOD HEALTH TIP: add salt AFTER food is cooked, to preserve natural salt nutrients. Also, ditch the table salt and choose colored, non-table salt options-- regular table salt is stripped of its nutrients, bleached, has additives, and other junk that makes it toxic for our health. I used Hawaiian black salt; pink Himalayan salt is another nutrient-filled option)
• OPTIONAL: cooked quinoa or brown rice to go on the side; I cooked these separately.

INSTRUCTIONS:

1. Get out the ol' slow-cooker.
2. Dump in bag of baby carrots.
3. Drop in a few tablespoons of butter; sprinkle some rosemary, garlic powder and pepper, to taste. (REAL FOOD HEALTH TIP: As noted above, I hold off on the salt until after my food cooks-- this preserves a lot more of the nutrients in natural salts, e.g., himalayan pink salt, Hawaiian black salt, grey salt, etc.)
4. Place chicken on carrots. Similarly, top with slices of butter, sprinkle rosemary, garlic powder and pepper, to taste.
5. Turn on that crockpot and let it do the rest of the work for you! I set mine on the "low" setting so it can cook all day while I'm at work (6-10 hours cook time). See your slow-cooker manual for cook time/temperature recommendations.
6. After it's cooked, serve it up and add some salt to taste (if you haven't already), and it's done! I threw in some leftover brown rice on the side, and dripped some of the freshly cooked chicken stock on it to add flavor. Quinoa is another healthy, tasty alternative.

Enjoy!