Crockpot Worlds Best Chicken Recipes

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CROCKPOT WORLD'S BEST CHICKEN



Crockpot World's Best Chicken image

Make and share this Crockpot World's Best Chicken recipe from Food.com.

Provided by xaashley

Categories     Chicken Thigh & Leg

Time 8h10m

Yield 1 gallon bag, 4 serving(s)

Number Of Ingredients 6

4 -6 chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 teaspoons rosemary
salt & pepper

Steps:

  • Trim fat off your chicken thighs. (Don't worry about getting all the fat off. Chicken thighs are really fatty, but they are so cheap! They are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.) You can substitute for chicken breasts if you prefer, but I have made them both ways and thighs always taste better in the crock-pot. Dump all ingredients into your freezer bags.
  • When ready to use, thaw bag just enough to dump into crock-pot. Cook on low for 8 hours. Serve with rice.

Nutrition Facts : Calories 271.6, Fat 15.6, SaturatedFat 4.1, Cholesterol 79, Sodium 427.5, Carbohydrate 14.9, Fiber 1.1, Sugar 12.2, Protein 17.6

THE BEST WHOLE CHICKEN IN A CROCK POT



The Best Whole Chicken in a Crock Pot image

Make and share this The Best Whole Chicken in a Crock Pot recipe from Food.com.

Provided by my kids mom

Categories     Whole Chicken

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (red)
1/4 teaspoon black pepper
1 onion
1 large chicken

Steps:

  • Combine the dried spices in a small bowl.
  • Loosely chop the onion and place it in the bottom of the slow cooker.
  • Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
  • Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
  • Cook for 4 - 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

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