Crock Pot Whole Chicken

READY IN: 23hrs
Recipe by Kathy

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.

Top Review by michelles3boys

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.

Ingredients Nutrition

Directions

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

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