Monday, April 20, 2015

Slow Cooker Chicken

I know this recipe is all over the internet and has been for the past few years (wow, time flies).  As a matter of fact I originally posted this in January of 2012.  But, I am cooking this today and it smells so good that I thought I owed it to you to share it again (just in case you forgot about it).  So, here it is (again):

Whole Chicken in a Slow Cooker
(recipe follows)
Serves 6-8 (depending on the size of your chicken)

This is the "before" picture...I just put it in the slow cooker.




Rub Ingredients:
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp garlic pepper
 1 1/2 tsp black pepper
1/2 tsp garlic powder
Other Ingredients:
1 roasting or fryer chicken (3 1/2 to 4 1/2 lbs per original recipe; note: I usually use a 5-6 lb chicken and cook it longer because I have a big family.)
1 medium to large chopped onion
1 pkg (16 oz) baby carrots or 4-5 carrots, peeled and chopped into halves or thirds
4 celery stalks, cut in thirds
2 garlic cloves, peeled and smashed
1 lemon, quartered

Directions:
  1. Combine rub ingredients in a small bowl.
  2. Remove chicken from packaging and remove neck and pouch with organs (Note: if you are planning on freezing the chicken before cooking, remove the organs and neck first because it is much easier than trying to remove it after thawing).  Discard parts.  Rinse chicken and pat dry with paper towels.
  3. Rub garlic all over outside of the chicken.  Put garlic inside the chicken.
  4. Rub the rub all over the outside and inside the chicken.  Add quartered lemon to the inside of the chicken.
  5. Place onions, carrots, and celery inside the slow cooker.  Place chicken on top of the vegetables.  Cover slow cooker and cook chicken on low for 4-8 hours (a 4 lb chicken will take about 6 hours and an 8 lb chicken will take about 8 hours.  The time will depend on your slow cooker and the size of your chicken).  Note: do not add any liquid to the slow cooker; I know it looks dry, but it will make its own juices.  Cook until the internal temperature of the leg is at 160º or use a pop-up thermometer.
  6. Remove the chicken and place in a 9x13 glass baking dish.  Place baking dish in the oven under the broiler for about 4-5 minutes. 
  7. Serve.
Modified from food.com.

Enjoy!


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