Slow-Cooker Cranberry Ginger Chicken
What a roller-coaster life has been for me these past few weeks! Months, even… Everything has been amazingly good, but equally taxing! There are some stories to tell you, but I’ll have to get to the slowly. Right now, I feel like my writing to you has fallen off the wagon enough that I need to get back into the swing of it to be really ready to decompress some of these stories. In the more short term, my wife and I have decided to upgrade our home-lives a bit with a dog! He’s a lovable pile of fur and slobber, mostly quiet, and filled with energy! Everything about him is delightful, exciting, and so phenomenally taxing as to be astonishing. I was totally unprepared for the new level of routine that having him would require – though now that he’s here, I honestly don’t understand what took us so long! Hopefully, having the dog will keep me regimented enough to also get back into the swing of my writing.
So, enough about the dog – we have plenty of time to discuss him in detail. Now, about the food. Did you buy more cranberries for Thanksgiving than you really know what to do with? Or are you more like me, waiting in anticipation for the late fall when it’s cranberry season to pick up as much of the Organic Cranberries that you can find, because you really really really enjoy their flavor?
Yeah, most people aren’t quite there yet. But you will be! After you try this meal, you’ll go looking for more cranberries!
Slow-Cooker Cranberry Ginger Stuffed Chicken
I love slow-cooker recipes. I love using it, I love the quality of the food when it’s done, and I really really love coming home at the end of the day to a house filled with delicious, mouth watering smells, and a completed meal! There’s just nothing quite as satisfying as knowing that, as you walk through your front door, your dinner is ready and waiting. As for this cranberry ginger chicken, it fits the bill perfectly. It’s mouth-wateringly delicious, every bit as juicy and delightful as it should be.
- 2 lbs Frozen Cranberries
- 2 square inches Ginger Root, diced
- 3 tablespoons Chia
- 1 cup Coconut Water
- 1 cup Water
- 1 Roasting Chicken
- Sea Salt, Turmeric, Coconut Oil
- Salad fixins
- Rinse the chicken, inside and out, in warm water.
- Rub the outside of the chicken with coconut oil, trying to be thorough and cover the whole skin.
- Set the chicken into the slow-cooker and let it start to heat up.
- Add the cranberries, ginger, coconut water and chia to a mixing bowl and mix slowly as the cranberries start to thaw. Keep mixing slowly for about 2-3 minutes until the cranberries are no longer freezing the water and chia to them.
- Stuff the chicken with the cranberry mix, sprinkling the remaining stuffing over the top of the chicken and down in the slow-cooker base.
- Lightly spice the top of the chicken, and as much of the sides as you can reasonably reach with the Sea Salt and Turmeric.
- In the morning, set it and forget it! Set the slow-cooker to the low setting and come home to a delicious meal already ready!
- Make your side salad, serve, and enjoy!
In my family, Thanksgiving is a big family meal. We get together, celebrate, and have a grand ole time! And typically the first couple of meals following Thanksgiving are soup. We make turkey soup for days! Fortunately, I happen to really enjoy the turkey soup that we make, so these meals are almost as exciting to me as the Thanksgiving meal that necessitated them. Of course, that may not be true for everyone…
- Do you have leftovers from your Thanksgiving meals?
- Do you have left-over uncooked foods that were intended for Thanksgiving but didn’t get used (like the cranberries in today’s recipe)?
- Are you excited about them, or do you dread finding ways to eat them?
- How do you prepare them to make them exciting and interesting again?
- Any secret family meals and recipes that make these left-over foods wonderful and exciting again?