Juicy Crockpot Whole Chicken Recipes

CROCK POT WHOLE CHICKEN

Steps:

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

JUICY CROCKPOT WHOLE CHICKEN

Steps:

• Arrange celery, carrots, onion, potatoes, 4 cloves garlic, 4 springs rosemary, and thyme sprigs into an 8-quart slow cooker bowl, creating a nest for the chicken with the vegetables.
• In a small bowl combine salt, paprika, black pepper, dried thyme, Italian seasoning, and olive oil to make a paste.
• Remove the giblets and neck from the chicken. Pat dry with paper towels on the outside and inside of the chicken.
• Spread the paste evenly over the chicken skin.
• Stuff the chicken with the quartered lemon, 4 cloves garlic, and the remaining 6 sprigs of rosemary.
• Place the chicken breast side up on the vegetables.
• Tie the chicken legs.
• Cover and cook on the "High" for 4 to 5 hours, or "Low" setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.
• Line a baking dish or tray with foil.
• Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crispy, about 5 minutes.
• To brown the vegetables, transfer them to a foil-lined baking dish and broil 10-inches away from the top of the oven for about 8 - 10 minutes.
• Let the chicken rest for 15 minutes before carving.
• Add vegetables to a platter and place carved chicken on top.
• Transfer chicken drippings to a fat separator and set aside the dripping.
• Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat and then whisk in 2 tablespoons flour. Once a pale roux is formed, gradually whisk in 1 cup of the chicken drippings, stirring continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season with salt and pepper to taste.

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER WHOLE CHICKEN (4 HOURS)

Steps:

• Chop up 4 cups of vegetables of your choice. I like a variety of potatoes, carrots, celery and onion, but do whatever your family likes best! Place the vegetables on the bottom of the slow cooker.
• Pour chicken broth on top of the vegetables and mix.
• Rinse the whole chicken under cold water, pat the chicken dry with paper towels. Rub salt, paprika, onion powder, garlic powder and pepper all over the chicken, top and bottom.
• Place chicken on top of the vegetables in the slow cooker. Add 2 tablespoons of butter on top of chicken.
• Close lid and cook on HIGH for 4 hours or LOW for 7 hours or until internal temperature reaches 165 degrees. Serve and enjoy!

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.

JUICY SLOW COOKER CHICKEN BREAST.

Steps:

• Sprinkle both sides of chicken with seasoning listed here or your choice.
• Place your seasoned chicken in a single layer into the bottom of your slow cooker.
• Add chicken broth; there isn't much because we don't want the chicken to boil.
• Set your Slow Cooker at Low for 3.00 to 3.30 hours; 170* depending on the appliance.
• After 2 hours flip chicken breasts over.
• It is now ready to enjoy or cut up and save for a future recipe or even save in the freezer. You can shred for 3 forks to make fast Pulled Chicken.