As a physician and medical consultant, I have had to make recipes that my "kitchen naive" (or folks that are downright fearful of the kitchen) are willing to try and feel save preparing. The goal, of course, is being able to give them healthier alternatives to eating out and to empower them to use their home kitchens and prompt them to get creative with the "simple basic" recipes I supply. This chicken recipe was a winter creation for one of my Midwest clients, who also had a hectic job as a healthcare worker. This was used to help her meal prep as well as surprise her children with a Sunday meal. I have published a rendition of this recipe in my self-published health and wellness book, "The Doctor's Devotions: Your 1-Month Prescription" and I do plan to included it in a cookbook for my patients in the future. It has always been a winner for them, so I am happy to share. So please try and enjoy! —tlwoodard09
Rinse your whole chicken and take out any packaging from the inside cavity of the bird.
Combine the first 5 dry spices (above) in a small bowl and spread over the chicken on both sides. Set chicken aside.
Pour the olive oil and half of the garlic into the bottom of the crockpot. Then place the chicken inside the crockpot, breast side up.
Pour the balsamic vinegar over the chicken. Then sprinkle the rest of the garlic and the parsley over the chicken.
Cover the crockpot with the lid and cook on HIGH for 4 hours.
When done, this chicken will be so tender, it will fall off of the bone! You may serve over vegetables, brown rice, or as a side to a nice salad. You can also use the chicken to make sandwiches, tacos, wraps or a rather tasty chicken salad!