About the Recipe

Do you have a go-to meal for those days when time is at a premium? (Isn’t that every day? Haha!)

I’m all about planning ahead, and being prepared, but sometimes I too find myself staring at an over-scheduled day in my calendar and knowing I’ll still NEED to eat by the end of it.

A couple of weeks ago my husband and I were supposed to head to a Kitchener Rangers hockey game after work, but we had to prepare food for ourselves for a holiday gathering the next afternoon, and I had to work in the morning!

While my frozen chilli thawed on the stove (hooray for batch cooking!) I got to work on the fast forward version of this recipe (originally from our Real Food Reset)!

I threw a chicken in the crock pot, drizzled it with lemon juice and spices, dug about in the refrigerator for some root veggies and aromatics, peeled, roughly chopped them and scattered them over the chicken, popped the lid on, turned it to low, ate my now hot chilli and left for the game. By the time we got home everything was cooked. I could pop it in the fridge then heat it all back up in the same crock pot the next day.

Some days I’ll have a bit more time to finesse my prep. I’ll wait until closer to dinner to add the veggies, I’ll prepare a salad, or I’ll make a batch of this stuffing to go with it. But some days good enough is good enough!

I’d love to hear about what you make on days like this? What is your go to meal? Let us know in the comments below!


Melanie Thomas

With training in multiple modalities including holistic nutrition, iridology, and electrodermal screening Melanie is equipped to help her clients along the path to optimal health.


The Recipe

Crockpot Chicken and Root Veggies

Prep Time:
10 mins
Cook Time:
6-8 hours
Melanie Thomas
Total Time:
6-8 hours

1 stalk celery
1 carrot
½ onion
2 cloves garlic, minced
juice of half a lemon
½ cup water
1 whole chicken
generous pinch each: sea salt, pepper, sage, thyme and rosemary

Root Veggies:

2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 sweet potato, peeled and diced
1 onion, quartered
optional: 2-3 small golden beets, peeled and chopped

Vegetarian option: Replace whole chicken with two small cans of Eden’s organic beans of choice. Omit aromatics. Cook all ingredients together for 2 hours on low.

  1. In the morning, lay one carrot, celery stalk, half an onion and minced garlic in the bottom of a crock pot. Add water as well.
  2. Add chicken and add the juice of half a lemon over the top.
  3. Sprinkle salt and spices over the chicken.
  4. Cover with lid and cook on low for about 6 hours.
  5. An hour before serving, add remaining onion, carrots, parsnips and sweet potato.
  6. Cover and cook on high for another hour.

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