These easy, gluten-free chicken nuggets are a favorite at my house. I like to make a huge batch and store some in the freezer. Easy to reheat in the toaster oven, they’re perfect for a quick lunch on those days when the fridge seems empty. We’ve also eaten them cold, packed in our favorite LunchBots. Alternatively, you could keep them warm in a thermos for packed lunch purposes.
Did you know that grass-fed beef requires special handling, and can often turn out tough–especially steak?
For several years now, we’ve gotten all our beef directly from my dad’s pasture, by way of the local butcher. Along the way, we’ve picked up a few tips for tenderizing and cooking our grass-fed steaks.
Whole Chicken in the Crockpot is one of my go-to recipes for simple, real food meals. With only the chicken plus four additional ingredients, I could probably make it in my sleep!
Measurements are listed for reference, but I’m way past the point of bothering with them for this recipe.
Just spread chopped onions on the bottom of the crockpot and add the chicken. Pour red wine and balsamic vinegar, in that order, over the chicken. Sprinkle generously with seasoning. I use this awesome Homemade Herbamare, a simple blend of herbs and unrefined sea salt. Put the lid on the crockpot, set the knob to low, and get ready for a delicious dinner.
Be sure to save all the bones and skins for making Homemade Chicken Broth! In fact, I often cook two chickens at once, in two separate crockpots. This provides plenty of meat for later use, and plenty of bones for making broth.
7 Best Ways to Use up Leftover Chicken
- Chicken Noodle Soup
- Chicken Tortilla Soup
- White Chicken Chili
- On top of a salad
- Thai Pizza
- BBQ Chicken Pizza
- Coconut Chicken Salad
- Quinoa Chicken Veggie Stir Fry
While the chicken cooks, whip up a few simple veggie sides…
- Roasted Veggies
- Mashed Cauliflower Faux-tatoes
- Sauteed Green Beans with Bacon
- Green Beans Almondine with OJ
- Sauteed Red Peppers
- Sauteed Spinach with Bacon
Whole Chicken in the Crockpot
- 1 whole chicken
- 1/2 onion, chopped (I use frozen, chopped onions)
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- Homemade Herbamare, to taste