Prep 15 mins
Cook 2 hrs
Tender, moist and easily cut off the bone chicken. My family loved this chicken. The spices are very flavorful. When I made this I cut my onion into 4 quarters. I recommend wearing gloves when rubbing the chicken and when putting the chicken in the crockpot as your hand do get messy. I also cooked my chicken for 4 hours and high and it was perfect. I found this recipe on Pinchin Your Pennies.
- 1 tablespoon salt
- 2 teaspoons paprika
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon pepper
- 1 teaspoon garlic salt
- 3 lbs roasting chickens
- 1 cup chopped onion
- In a small bowl, combine all ingredients except chicken and onion.
- Rub herb mixture inside and outside of chicken.
- Place in food storage bag; seal bag.
- Refrigerate overnight.
- Remove chicken from bag; stuff with onion.
- Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*.
- Let stand 15 minutes before carving.
It was great. I put the rack in my crock pot to keep it up out of the fat, it was more juicy and tender than the store bought ones. Thanks for the recipe
Delicious chicken recipe. I used 4 bone-in, skin-on chicken breasts and put some sliced onion in the bottom of the crockpot and then topped the chicken with onion slices and lemon slices. For the seasoning I used Emeril's Essence seasoning and cooked them about 7.5 hours on low. Really good! Made for Zaar Chef Alphabet Soup.
This recipe makes a better chicken than just regular seasoning and crockpotting because it keeps the chicken out of the grease and fluids. It also gives the chicken a good flavor. I seasoned mine the night before. However, it does not give you a crispy skin like you'd have with a rotisserie; the chicken is soft and a little rubbery. For those who mentioned that the chicken fell apart and was a little dry, that's a sign of an overcooked chicken. Mine was large -- a 5 lber, at least -- and was done in 6.5 hours.