Parsley Roasted Crock Pot Chicken
Parsley makes our food look better. But it does more than to make our chow look attractive, as it is rich in Vitamins A, B 12, C, and K, making it effective in improving our immune and nervous system. Not to mention, it tones our bones, too.
So go on, munch on the green in this Parsley Roasted Crock Pot Chicken.
- Prepare chicken by rinsing and patting it dry with paper towels. Remove any innards and throw away. Rub salt and pepper all over chicken. In the center of the crockpot, put chicken and fill in with water, which should only cover the bottom of the pot. Add another ½ cup water if using a very large pot.
- Cook on high for about 3 hours. If using a larger chicken, cook for longer hours. Thermometer should reach an internal temperature of 165 degrees (F) at the thickest part of the thigh. If you don't have a thermometer, cook until juices are clear and meat is no longer pink.
- You may add coconut oil, parsley and lemon slices into the pot and cook for ten minutes, or separately cook them in a small saucepan until the lemons turn dark. Pour this over chicken once serving.