Rosemary Crock Pot Chicken with Carrots and Potatoes

😍If you need to make a simple dinner for company that looks elegant and tastes like you slaved all day long in the kitchen, then this is the dish for you!  And you did slave…okay, your crock pot slaved all day, while you went about your own business.  Just set it up before you go to work, and wha lah!  When you get home, dinner is ready.

If you are concerned about strengthening your bones, and restoring your gut health, reducing arthritis and aches and pains, then know that this recipe includes foods that contribute to all of the above.

I recommend using a whole chicken with the bones, or chicken pieces that contain the bones.  Adding 1/2 cup water to the bottom of the crock pot, and a tablespoon of vinegar will help nutrients leach out into the juices and vegetables.

Chicken is high in sodium, potassium, calcium, iron, Vitamins A and C, K2, protein, zinc, boron, manganese, selenium, Omega 3, and Omega 6.  Carrots are high in calcium, and potatoes are high in potassium.

And don’t forget to save the bones and the juices to make bone broth and chicken soup.  Bone broth contains many nutrients like 19 essential and nonessential amino acids, collagen, gelatin, glycine, glutamine, glucosamine and chondroitin sulfate.  See my bone broth recipe here:



1 whole organic chicken

several twigs fresh rosemary stems

4-6 potatoes (depends on size of family and size of crock-pot), cleaned and quartered

6-8 whole carrots, scrubbed

1/2 tsp. cayenne

Pink Himalayan or Celtic sea salt

Pepper to taste



Clean potatoes; use a fork to poke holes in each potato three or four times.  Place on bottom of crock pot.

Scrub carrots, keeping whole.  Place around potatoes.

Rinse and clean chicken, removing giblets and neck.  Save and freeze for later use in making broth or soup or stuffing.

Place whole chicken in crock on tops of potatoes.  Rub Celtic salt and pepper into chicken skin top and bottom.  Do the same with the fresh rosemary stems.

Add 1/2 cup water to bottom of crock pot.

Replace lid and cook on low 8-10 hours.