1 uncooked whole chicken (I used a 3-4lbs chicken)
1 onion, peeled and rough chopped
1/2 TBSP fresh grated garlic
1/2 TBSP italian seasoning or fresh herbs of choice
FOR THE SALAD
2 cups green cabbage, chopped
1 cup red cabbage, chopped
1 cup shredded or chopped carrots
6 green onions, chopped fine
FOR THE DRESSING
4 TBSP coconut aminos
2 TBSP rice vinegar
4 TBSP olive oil
1 inch of ginger root grated
1/4 cup cilantro
3 medjool dates
PREPARE THE CHICKEN
Add chopped onion to the bottom of the crockpot and add chicken on top. Season with garlic and italian seasoning.
Cook on low for 7-8 hours or until chicken is falling off of the bone.
Remove chicken from the crockpot and remove all the chicken meat from the carcass. Set aside chicken until your salad is ready.
PREPARE THE SALAD AND DRESSING
Add all chopped ingredients (minus oranges) to a bowl. Next, add all ingredients for dressing to a blender and blend until smooth. Serve with chicken and oranges
Add the chicken carcass back to the crockpot once you have removed the meat and simmer on low with the onions and juices from the cooking. This can be simmered for 12+ hour to create chicken bone broth. Store in a jar in the fridge once finished.