Editors' Pick
Crock Pot Whole Chicken
photo by DianaEatingRichly
- Ready In:
- 23hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 teaspoons salt (per recipe reviews, 2 tsp is better)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup chopped onion (optional)
directions
- In a small bowl, combine the spices.
- Remove any giblets from chicken and clean chicken.
- Rub spice mixture onto the chicken.
- Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
- When ready to cook, put chopped onion in bottom of crock pot.
- Add chicken. No liquid is needed, the chicken will make its own juices.
- Cook on low 4-8 hours.
- Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
Questions & Replies
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Reviews
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I have made this twice now and it is WONDERFUL! The meat is fall off the bone tender, juicy and so flavorful! Instead of putting onion in the bottom of the crock, I used an aluminum foil packet filled with cubed potatoes seasoned with salt, pepper and butter. Oh my gosh, the potatoes were soooo good. I used the leftover chicken breast to make Recipe #105202 the next day. Yum!!! *Update* - I've discovered if you add the bones and skin back into the liquid that was left in your crock pot, add 5-6 cups of water and whatever vegetables you have on hand (carrots, celery, onion) and cook overnight (12 hours) on LOW, it will make a WONDERFUL stock. Filter the bones and veggies out, and store the stock in containers in the fridge. After a few hours the fat will solidify on the top and can be removed. The stock can then be frozen until needed.
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I have been making chicken this way since 1999 when I got the recipe from a recipe loop I was in. It is the best!! I usually prepare it the "original" way which calls for roasting it at 250 degrees for 5 hours but when I'm not able to be home I put it in the crockpot. The only other thing I do when I cook it in the crockpot is to transfer the chicken to a baking dish and put it under the broiler to crisp up the chicken a bit. Delish!!
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This is absolutely the best way to make a whole chicken. It doesn't get any tender than this. I used a little wine the third time and then saved the stock to make chicken soup. It was incredible. I have given this recipe to all of the girls at work because most of them only cook out of a box and they LOVE IT!
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This is a fool-proof recipe. Love it. I transfer the chicken to a cookie sheet to brown under the broiler for a couple of minutes (it eliminates the most of the "greasy" parts that people complain about). Also, the gravy from the sauce is amazing! Pour the juices into a small pot on the stove. Add 2 Tbs cornstarch to about 1/2 cups COLD water, let it dissolve, and then slowly pour it into juices on medium heat, so the gravy starts to bubble and thicken. (Don't pour too much in too quickly or it'll turn into cement!) :) <br/><br/>My boyfriend and I always have this with mashed potatoes, corn and biscuits! Also, quesadillas with the leftovers are highly recommended! We also like to use the chicken for deluxe salads. :)
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Tweaks
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I have made this twice now and it is WONDERFUL! The meat is fall off the bone tender, juicy and so flavorful! Instead of putting onion in the bottom of the crock, I used an aluminum foil packet filled with cubed potatoes seasoned with salt, pepper and butter. Oh my gosh, the potatoes were soooo good. I used the leftover chicken breast to make Recipe #105202 the next day. Yum!!! *Update* - I've discovered if you add the bones and skin back into the liquid that was left in your crock pot, add 5-6 cups of water and whatever vegetables you have on hand (carrots, celery, onion) and cook overnight (12 hours) on LOW, it will make a WONDERFUL stock. Filter the bones and veggies out, and store the stock in containers in the fridge. After a few hours the fat will solidify on the top and can be removed. The stock can then be frozen until needed.
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RECIPE SUBMITTED BY
Kathy
United States