Super Amazing Slow Cooker Chicken & Pumpkin Pie!

To be honest I haven't posted any new recipes in the last couple weeks because I keep forgetting to take pictures of the food I make! I always think as I take the last bite of something, "Oh man, this would have been a good recipe to blog about..." Oh well, I'll try to get better this week because I have lots of great recipes I want to share!

Although these two recipes I'm posting today would have gone great together for dinner, I made them at different times but I wanted to share both! Like I said, I've been bad at remembering to take pictures so I only have one of the chicken recipe... This is right before I put the cover on and let 'er slow cook away.

The recipe is a little vague because I really didn't do any measuring, sorry for those that prefer precise measurements, you just gotta wing this one!

Slow Cooker Chicken

Whole chicken

Dairy free butter (I used Earth Balance)

Salt 

Pepper

Onion powder

Garlic powder

Thyme

Rosemary

Oregano

Basil

After removing the "guts bag" (which is super gross to me by the way), place the chicken in the slower cooker. Rub the entire chicken with butter, I didn't do any measuring, just slathered it on all sides. Sprinkle each seasoning over the chicken, again, just wing it! Place cover on slow cooker and cook on high for 4 hours or low for 8 hours.

This chicken turned out so tender and was so super simple to make as you can see! After I picked off all the chicken I used the bones and drippings to make chicken broth. I just tossed in some carrots and onion and filled the crock pot to the top with water then let it cook overnight. In the morning, I poured the broth through a strainer into a large bowl and placed it in the refrigerator. Later that day the grease had floated to the top, which I scooped off, then I poured the broth into containers and froze them for later use. I'm never buying store bought broth again, that was so easy!

Now, onto dessert...

Pumpkin Pie (Allergy Free)

Crust:

1 1/2 c. GF all purpose baking flour (I used Bob's Red Mill)

1 tsp. salt

1/2 c. canola oil

2 tbsp. coconut milk

Filling:

2 c. canned pumpkin

1 c. coconut milk

1 tsp. vanilla

3/4 c. brown sugar

1/4 c. cornstarch

1 tsp. dark corn syrup

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1/8 tsp. ground cloves

Preheat oven to 425 degrees. Combine flour and salt. In a separate bowl, wisk together oil and milk. Pour wet ingredients into flour mixture. Use a fork to combine into a crumbly mixture. Press crust into a greased 9 inch pie pan. Bake for 15 minutes then remove from oven and set aside.

Reduce oven temperature to 350 degrees. Beat together all filling ingredients and pour into baked crust. Bake for 1 hour. Cool at room temperature and refrigerate before serving.

I love love loved this pie! The crust did come out a little thick but I really didn't mind. With Thanksgiving only a couple months away I'm sure I'll be making this one again!

 
As you can tell I couldn't even get a picture of a whole slice because I was too excited to dig in!