PaleYOLO: Slow Cooker Chicken

This weekend was a battle in itself for me. I stayed at my brother's this weekend since he went on a trip for his friend's wedding. Let me tell you that Paleo is ALL ABOUT being prepared. That means have a backup for your backup for your back. Basically, bring everything you need and everything you think you'll need.

Saturday morning I made a cup of coffee, which is mandatory if I'm watching 3 four year olds and 1 two year told, but I had no almond milk or Truvia sugar. Yeah, I know Truvia sugar isn't Paleo at all but I like my coffee practically white colored and sweet. So I had to use International Delights French Vanilla Creamer and white sugar. I said I like my coffee white and sweet so BOTH were needed. I'd opt for a cup of black coffee but I'm not into drinking liquid dirt.

I went home to grab a few of my essentials: Red Boat Fish Sauce, Truvia Sugar, Almond Milk (Unsweetened), and Coco-Roon Lemon Pie.

For dinner I prepared NomNomPaleo's Slow Cooker Roast Chicken and Gravy. I'd hate to toot my own horn but.... TOOT TOOT TOOTLY TOOT TOOT! It was pretty bomb in my opinion. There are a few adjustment for next time though.

Here's what I used for the recipe:

• 4-5 pound organic chicken
• 2 tablespoons ghee
• 2 leeks (white parts only) (I bought this prepackaged at Trader Joe's)
• 6 cloves of garlic
• 1 teaspoon of tomato paste
• 1/2 cup of chicken stock
• Salt
• Pepper
• Herb Seasoning

1. Cut the leeks into small pieces and set aside.
2. Take the garlic and smash them with a knife (don't be an idiot don't use the blade, the side of the knife)
3. In a pan heat the ghee on medium-high heat
4. Once the ghee is melted add the leeks and garlic. Season with some salt and pepper
5. Add 1 teaspoon of tomato paste (you can add more if you like more flavor)
6. Saute everything so that they are lightly brown About 8-10 minutes depending on how well your stove conducts heat
7. Add the chicken stock to deglaze the pan, this basically means add chicken stock before your shit  burns.
8. Put everything into a Crock Pot and turn it on to a LOW SETTING. At first it may not cover the entire bottom of the Crock Pot but it's okay.
9. Clean the chicken and pay dry inside and out
10. Season the chicken with salt, pepper and herb seasoning. Don't be shy with the seasoning
11. Place it in the Crock Pot, breast side down. Cook for 4-6 hours depending on chicken size. My chicken was 4lbs. So I cooked it for 4 hours 30 minutes.
12. Once the time is up, remove the chicken from the Crock Pot and put it on a plate cool down a little (this ensures that your bird will be nice and juicy)



Why yes, that is a rubber band around the Magic Bullet in my many attempts to open it. Finally, my Uncle opened it. AFTER I consumed my meal like a cavewomen.

13. With the remaining sauce in the Crock Pot, remove some of the fat that comes up on the top and then blend the rest of the stuff in a blender, immersion blender, or whatever. I personally used a Magic Bullet but I failed because I couldn't open it after
14. Season the gravy to your taste
15. If you cooked the chicken correctly you should be able to rip it apart.

Comments: Next time I'll add more seasoning, more tomato paste, and onions. I'll also invest in an Immersion blender so I don't fail at opening the Magic Bullet.

My nieces ate the chicken I made and Reese said that she wanted me to make it with BBQ sauce instead. She doesn't know it but she just ate a meal WITHOUT preservatives, hormones and is PALEO friendly. BOOM. Nutrition for that ass.