Days 6 & 7 and #Whole30 Slow Cooker Herb Chicken (Low Carb and Paleo)

Are you participating in a Whole30 this month? I’d love to hear about it in the comments below. 🙂

Day 6 Meals:
Breakfast: Sausage and radishes
Lunch:  Leftover Apple Cider Vinegar Pork Chops with sautéed onions and zucchini
Dinner:  Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)

Day 7 Meals:
Breakfast: Sausage and radishes
Lunch:  Leftover Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
Dinner:  Tuscan Chicken Soup

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage and veggies and Lunch will definitely be leftovers):

Peel and roughly chop the carrot and the onion and place at the bottom of the slow cooker.  Also add the 6 whole cloves of garlic and the chicken stock to the bottom of the slow cooker.  Pat the chicken dry and rub with the oil.  Season all parts of the chicken with salt and pepper (use the amount you prefer).  Rub the chicken with the spices and garlic and place the chicken in the slow cooker.  Cook on low for 4-5 hours or until the chicken is cooked through.

Optional steps: Turn on your oven broiler.  Remove the chicken from the slow cooker and place on a baking tray or dish.  Broil the chicken for about 5 minutes or until the skin in golden brown and crispy (keep an eye on it).  To turn the veggies into a sauce, strain the fat from the slow cooker and pour the veggies/broth into a blender (may require two batches).  Blend until smooth and season to taste.  Serve on top of the chicken.  Freeze any extra sauce or use on leftovers.

This post is linked to Sunday School at Butter Believer!

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