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I love the idea of Sunday Supper, don't you? Beautiful spread on the table, family gather around. But the reality of the situation is, Sunday is one of the busiest days of the week for me. I have to be at church early for worship practice. I'm usually there till 12:30, 1:00. By the time I get home I'm in no mood to spend hours in the kitchen cooking. That's why usually we eat out on Sunday. But yesterday I decided to try something new. I decided to try cooking a whole chicken in my crock pot.
My good friend Catherine has been after me for a while to try this. I was skeptical at best, but decided to go for it. All I have to say is OH.MY.WORD! This was literally THE BEST chicken I have EVER made! It was tender, juicy, and every bit as good as a store bought rotisserie. I am so excited to share with you how I made it so...
LET'S GET STARTED....
Crock Pot Rotisserie Chicken:*Prep Time: 3 min. *Cook Time: 4-8 Hours *Difficulty: Easy *Servings: 4-6
Ingredients:
- 1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
- Extra Virgin Olive Oil
- 2 tbsp. Paprika
- 1 tbsp. Seasoning Salt
- 1 tbsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Salt
- 1 tsp. Fresh Ground Pepper
- 1 tsp. Thyme
- Pinch of Cayenne Pepper
- 1 Onion
Before I jump into explaining how I did this, I need to go over a couple things.
If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot.
If you are working with a frozen chicken, YES I said FROZEN, you are going to want to look for a chicken that doesn't have the giblet bag in it. If you can't, no big deal. A little giblet bag and neck never hurt anyone. ;)
To begin I placed four, golf ball sized, aluminum balls in the bottom of my crock pot.
This will help keep the chicken elevated out of the juices, so that it can evenly brown.
If your chicken is thawed, cut the onion in half and place in the cavity.
Now place the chicken, breast side up, on top of the aluminum foil balls in the crock pot.
Drizzle with extra virgin olive oil and rub it all over the chicken.
You can also use unsalted butter if you so desire.
In a small bowl combine the seasoning salt, paprika, garlic powder, onion powder, salt, pepper, cayenne, and thyme.
Mix it all together.
Now LIBERALLY season the chicken.
Get under those wings, in the crevices of the legs. GET IN THERE!
This is where all the flavor of this chicken is going to come from.
Now cover the crock pot and turn to HIGH for 4 hours
or
Low for 8 hours.
If you are working with a frozen chicken you will HAVE to cook the chicken at
LOW for 8-10 Hours.
This is what you'll have after 4 (well, 6 by the time I got home. lol) hours in the crock pot.
Get a spoon and baste the chicken with all of those great pan juices in the bottom of the crock pot. OH YEAH, look at that! We put no liquid in the crock pot so all of that is natural flavor from the bird itself! Mmmmmm......
This chicken is so tender that when I tried to pick it up to photograph it, it LITERALLY fell apart! It was so tender that I didn't even have to cut the breast away from the bone, it just fell away from it! AMAZING!
I served the whole crock pot chicken with some of my Roasted Carrots and Potatoes. It was so delicious. Tender, juicy, and the flavor, WOW, out-of-this-world! Hands down the best chicken I have ever made! And so easy, I put this in the crock pot before church and it was ready when I got home. I know you and your family are going to love this recipe so get it in your crock pot for dinner tonight!
Also, I would LOVE to hear about your favorite crock pot meals so leave me your ideas in the comments!
And as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
How to Cook a Whole Chicken in Crockpot Recipe
Get a perfectly roasted chicken in your crock pot with my easy steps for How to Cook a Whole Chicken in Crock Pot Recipe. You won't believe how easy and delicious it really is!
prep time: 3 minscook time: 4 hourtotal time: 4 hours and 3 mins
ingredients:
- 1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
- Extra Virgin Olive Oil
- 2 tbsp. Paprika
- 1 tbsp. Seasoning Salt
- 1 tbsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Salt
- 1 tsp. Fresh Ground Pepper
- 1 tsp. Thyme
- Pinch of Cayenne Pepper
- 1 Onion
instructions
*If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot. If you are working with a frozen chicken you are going to want to look for a chicken that doesn't have the giblet bag in it. If you can't, no big deal. A little giblet bag and neck never hurt anyone.
- Place 4 golf ball sized aluminum balls in the bottom in the bottom of the crock pot.
- If working with a thawed chicken, cut an onion in half and place in the cavity.
- Place the chicken on top of the aluminum balls in the crock pot and drizzle with the oil.*
- Rub the oil all over the body of the chicken.
- In a small mixing bowl combine the paprika, seasoning salt, onion powder, garlic powder, cayenne pepper, salt, pepper, and thyme. Mix it all together.
- LIBERALLY season the chicken, making sure to get under the wings and in every crevice of the bird.
- Place the lid on the crock pot and cook on HIGH for 4 hours or LOW for 8 hours. If you are working from frozen you will need to cook it on LOW for 8-10 hours.
- Baste with pan juices and serve.
NOTES:
*You can use unsalted, room temperature, butter in place of the oil if you like.
Created using The Recipes Generator
