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    You are in: Home / Recipes / Crock Pot Whole Chicken Recipe
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    Crock Pot Whole Chicken

    Crock Pot Whole Chicken. Photo by SharonChen

    1/44 Photos of Crock Pot Whole Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    23 hrs

    15 hrs

    8 hrs

    Kathy at Food.com's Note:

    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, combine the spices.
    2. 2
      Remove any giblets from chicken and clean chicken.
    3. 3
      Rub spice mixture onto the chicken.
    4. 4
      Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
    5. 5
      When ready to cook, put chopped onion in bottom of crock pot.
    6. 6
      Add chicken. No liquid is needed, the chicken will make it's own juices.
    7. 7
      Cook on low 4-8 hours.
    8. 8
      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).

    Ratings & Reviews:

    • on November 30, 2011

      55

      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 Easy Homemade Chicken Salad 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2003

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (709)

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    Nutritional Facts for Crock Pot Whole Chicken

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.0
     
    Calories from Fat 211
    64%
    Total Fat 23.4 g
    36%
    Saturated Fat 6.6 g
    33%
    Cholesterol 106.9 mg
    35%
    Sodium 2426.7 mg
    101%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.2 g
    0%
    Protein 25.5 g
    51%

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