A few weeks back, I put out a desperate call on Facebook for Crock Pot recipe suggestions. I got so many great responses, I was glad when all of my in-laws went to Mexico, giving me an opportunity to choose our weekly recipes in their place. This one is simple and delicious, and I can’t wait to make it again. My friend Sarah from The Sadder But Wiser Girl suggested it, and here’s what she had to say about this Crock Pot Whole Chicken, modified from 100 Days of Real Food.
“This crockpot chicken from 100 Days of Real Food is one of our very favorites. This particular recipe has all of the components necessary for a meal that’s a winner with me as well as my family: It is meat, it is minimally processed, the prep consists of tossing spices together and shedding tears for one onion, and you can try to throw the chicken into the crockpot like a basketball (optional). We’ve had this chicken with a variety of sides-usually steamed vegetables and brown rice or mashed potatoes. I’ve tried several other recipes from the same blog that aren’t necessarily crockpot recipes, and they are all wonderful! If you decide to check out Lisa Leake’s other recipes, keep in mind that it’s a “real food” blog: Processed=BAD. Natural=GOOD.”
Thanks, Sarah! This chicken is now in our family’s rotation, and I have been busily pinning more recipes from 100 Days of Real Food to try later.
Make sure you make Crock Pot Chicken Stock with the leftover carcass. It will make you house smell amazing, and give you the most delicious homemade chicken stock!
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Whole Chicken. (affiliate link)
Crock Pot Whole Chicken
- 2 teaspoons paprika
- 2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken (3-5 lbs)
- Combine spices in a small bowl. Set aside.
- Loosely chop onion and place in slow cooker.
- Rinse chicken and pat dry, ensuring giblet bag is removed.
- Rub spices all over the chicken, making sure to put some spice under the skin and inside the cavity.
- Place chicken, breast side down, on top of the onions in the slow cooker.
- Cover and cook on high 4 to 5 hours.
- Carefully remove chicken to a platter, using tongs, a fork, and your hands if necessary.
- If desired, use the drippings to make gravy.
Once you get over the nastiness of taking the giblets/neck out of the chicken this is a great recipe. It is easy, my family thought it was great, and there was enough leftover to make chicken tacos. I would certainly make this chicken again!
I loved this recipe. It was moist and flavorful, and I credit some of that to cooking it breast side down. I don't have an aversion to meat on the bone like my sister-in-law does, so I attacked the platter of chicken while standing in the kitchen pretending to plate my kids' dinner. It was a good thing I used a pretty big bird, because we all ate most of it at that one meal. I can't wait to make it again. I also took the site's suggestion and made Overnight Chicken Stock in the Crock Pot with the bones. You'll want to do that, too.
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