Sunday Chicken

Sunday Chicken

As a Pastor’s wife, Sundays have often been far from a day of rest ?  Don’t get me wrong – I love them – but it isn’t my idle day of the week.  To complicate the normal hectic pace, my family is super ravenous at lunchtime and it isn’t outside the realm of possibility that we might be entertaining company.  Nobody, and I mean NOBODY wants to wait around for me to put a meal together.

Enter, my Sunday maid – my crockpot.  It has saved my sanity and kept my children from going into some sort of starvation-induced state on Sundays.

All you need to feed a family of five or six is:

1 whole, cut up fryer chicken
2 1/4 cups chicken broth
1 lb of peeled and sliced carrots (or a bag of baby carrots if you prefer the easy way ?
1 1/2 cups uncooked brown rice
Salt
Garlic powder
Oregano Seasoning
Rosemary Seasoning

Pour the uncooked rice on the bottom of your medium sized crockpot (a small one will never fit all of it ?

Cover it with the chicken broth and sprinkle some salt across the top.

Add the layer of carrots – sprinkle some more salt

Spread a light dusting of salt, garlic, oregano, and rosemary across the bottom, and then the top of your raw chicken.  Don’t be too sparing!  The flavor is in the herbs ?

Place the chicken on top of the carrots – it will probably have to stack two layers deep.

Put the cover on and cook it on high for at least 4 hours.  If it cooks longer that is fine – it should just make the chicken even more tender ?

If you have company coming over or a larger family you can also use a roaster oven and simply double or triple the amounts.  I would cook it at 350 degrees and add an extra 1/2 cup of liquid per recipe.

Go to church, and come home to a complete meal ready to serve!!