This is an easy way to cook chicken to use in your tacos, enchiladas, tamales and taquitos. Or try adding it to a casserole, rice or pasta. Another budget friendly recipe. Chicken $5, herbs from my garden zero, but if you had to buy them the amount you use about $2, lemon and lime 48 cents each, other ingredients, maybe a buck of so. So you end up with enough shredded seasoned chicken to feed 3 to 4 people at least 3 servings for under $9 dollars total. Shoot, that’s $3 a meal.
- 1 whole chicken, approx 5 pounds
- 1/2 cup fresh parsley, chopped
- 1 Tb fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1/2 cup shredded Parmesan Cheese
- 3 cloves garlic, minced
- 4 Tb Olive Oil
- 1 lemon
- 1 lime
- Kosher salt
- ground black pepper
Combine the parsley, thyme, rosemary, Parmesan Cheese, garlic and Olive Oil. This is your rub. Slip your fingers between the meat of the chicken and the skin. Loosen it all over the chicken. Take you rub, using your fingers, place it in the space between the chicken meat and skin. Place the whole chicken in a bowl, cover with plastic wrap and refrigerate over night. I just put mine in the bowl of my crock pot and since it’s removable I refrigerate in that.
The next morning place the marinated chicken in your crock pot. Juice the lemon and lime over the chicken. Place the spent lemon and lime in the cavity of the chicken. Generously season the top of the chicken with Kosher Salt and ground black pepper. Cook on low for 8 to 10 hours. Be careful when removing the finished chicken, it will fall completely off the bone.
Suggestions: I discard the skin and all bones, shred whatever hasn’t fallen apart and use it when making tacos, enchiladas, tamales and taquitos.