I’ve got a double-duty recipe for you today that’ll make you feel so organized you will blow your own mind!

And it only takes ONE POT – your slow cooker or my preferred way of cooking these days, IP or instant pot – and has the potential to save you serious $$$ if you ever use bone broth. I am a big believer in collagen and bone broth is a perfect solution.

First: roast a chicken in the crockpot/IP and then

Second: make healthy homemade bone broth in the same crockpot!

This roasted chicken is moist and succulent and makes a DELICIOUS meal – plus you’ll have a lot of leftovers!

I’m including a basic recipe but you can get fancy with it if you want – instead of using foil, make a base of chopped potatoes and carrots.

Slow Cooker/Instant Pot Rotisserie Chicken

(makes about 8-10 servings)

5 lb (2.5 kg) whole chicken

2 tbsp Rotisserie Chicken seasoning

Make a “snake” or coil out of about 2 feet (65 cm) of aluminum foil – this will be used as a baking rack to keep the chicken elevated from the bottom of the slow cooker. If you are using instant pot, it comes with a rack already to elevate meat from the liquid, which is a must in instant pot.

Rinse the chicken, trim away excess skin, and remove the giblets from inside the chicken (place the giblets in the refrigerator for use when making the bone broth). Place chicken on the foil inside the slow cooker breast side up and tie the legs together with kitchen twine if desired or on the rack of instant pot. Sprinkle with seasoning.

Cover the slow cooker and cook for 5-6 hours on low until cooked through. It’s done when an instant-read thermometer stuck into the breast measures 165ºF (75ºC). When making chicken in instant pot, use your manual, how many minutes per pound of chicken.

To crisp the chicken skin: Preheat your broiler and place chicken on a baking sheet.

Place in the oven about 10 inches from the broiler, broiling for 4-5 minutes, or until crisp.

Carve the chicken to serve with your favorite vegetables, reserving the bones/carcass.

Slow Cooker/Instant Pot Bone Broth

NOTE: You can also make this using beef and turkey bones or fish bones, or a combination.

• Chicken carcass, meat removed.
• Giblets
• 4-5 carrots, roughly chopped
• 4-5 celery stocks (with leaves) roughly chopped
• 4-5 peeled garlic cloves
• 1 large yellow onion, quartered
• 2 tbsp apple cider vinegar (a must)
• 8 cups (1.8 ml) water
• 2 bay leaves
• 1 tbsp sea salt
• 1 tsp dried parsley and thyme

Put the bones, giblets, and chopped vegetables in the bottom of your 6-quart slow cooker/instant pot. Add the apple cider vinegar and water, plus the bay leaf, salt, and spices.

Cover the cooker and cook on low 12-18 hours or follow the manual of instant pot for time. Remove the bones and veggies from the crockpot and pour the remaining stock through a strainer, into a large bowl.

This broth can be kept in the refrigerator for a week or frozen for several months.

You can use this as a soup stock, a healthy warming drink, or a replacement for store-bought chicken broth in any recipes.

Are you going to give these a try? It’s surprising how simple these recipes are to make!

If you need more healthy strategies, I can help!

Sign up for a goal-setting (weight loss, hormone balance, fitness) session (under FREE Body Composition & Diet Analysis) HERE.

Make it a healthy day!

Lilia, Nutritionist Fitness Coach