Ahhhh the joys of a crockpot. If I had to choose one favorite cooking appliance, it would most def be my crockpot. Someone asked me what my favorite thing to cook in my crockpot is and this whole chicken was the first thing that came to my mind. I’ve been cooking it for yearrrrs. Like, it’s so good it should win an award for JUICIEST. CHICKEN. EVER. For real. It’s that good. 5 minutes of prep and 4-6 hours of cooking time (dependent on the size of your bird) and you just cooked yourself a big beautiful whole chicken. That’s how I like to roll thankyouverymuch.
Saturday was a day FULL of packing, packing, packing. Moving day is this weekend! That would be moving our stuff to storage. Humphfffff. We’re blessed to be able to move in with the parents and hopefully we will all stay alive and sane for the next 3-ish weeks =) We’re not exactly sure of a move-in date to our new place yet as it will be re-carpeted, painted, etc… but we’re hoping for beginning to mid February. All that to say, we’re in the midst of an adventure. I’m usually only adventurous when it comes to food but I’m looking at this as a good thing. We’re (read: I’m) learning to roll with the punches and trying to not stress myself out as I usually do. At this point we’re 90% packed with the other 10% moving with us to the parents, moving truck’s reserved, friends are ready to help (THANK YOU!!!!!!) and as of today – spirits are high. Hopefully that will continue as the week progresses.
With so much going on this weekend we were VERY tempted to order out multiple times. However, I’m sure that will be happening a lot over the course of moving (like some Grand Burger fried zucchini last night – YUM) so we didn’t give in. I knew we needed something that would give us leftovers that were easy to use up so, of course, I thought of this Whole Crockpot Chicken. It took me less than 5 minutes to mix together my seasoning blend, rub it over the bird and get it in the crockpot. SO EASY. So many awesome little variations with this too! Here are some lil tidbits about cooking a whole chicken in the crockpot:
- I’m giving you the recipe for the seasoning blend that I used. Feel free to use your favorite seasoning or experiment with new ones!
- I roughly chop an onion (into big pieces) and half one head of garlic to use on the bottom of the crockpot. This adds flavor but is not a necessity.
- Cooking time will depend on the size of your bird and strength of your slow cooker. Mine was 5 pounds and cooked on low for 5 and 1/2 hours. If you want to be precise, you can pick up a pop up timer from the grocery store. Stick it in the thickest part of the bird, without touching the bone. It will pop up when the bird is all cooked and ready!
- This method does NOT produce crispy skin. Do not expect the skin to be crispy at all. If you want to crisp up the skin, carefully (the bird will be fall-apart-tender) transfer to a roasting dish and stick it under the broiler for a few minutes. Watch it closely, it should take about 3-5 minutes.
- You do not need to add liquid to the crockpot! Trust me, the chicken will make a TON of its own juices.
- Speaking of those yummy juices… Don’t waste the opportunity to make AMAZING homemade chicken stock! After you’ve devoured or shredded the meat off the bird – don’t throw out those bones! I leave the onions, garlic, juices, and bones in the crockpot and add in: carrots, celery, parsley, peppercorns, bay leaves, and any other random veg/herbs I’ve got around. Top off the crockpot with water and put it on low for 12 hours. Strain well and use to make soup right away or let cool and freeze for later.
You got this! Don’t let all these bullet points intimidate you. Season your chicken, stick in the crockpot and cook away! Enjoy right away or let it cool and pull all the meat off to shred and use later. I’m so happy with myself when there’s shredded chicken in the fridge. Tacos, burritos, quesadillas, sandwiches, pasta, salad, they all seem a whole lot easier to make when you’ve got this chicken ready to go!
If you make this recipe hashtag your pic #foodieblogstalker on FB, Twitter or Instagram. I LOVE to see what you make!
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup chopped onion (optional)
- 1 head of garlic sliced in half, skins still on (optional)
- In a small bowl, combine the spices.
- Put chopped onion and sliced head of garlic in bottom of crockpot.
- Remove any giblets from chicken. Rinse chicken and pat dry with paper towels.
- Rub spice mixture onto the chicken and put 1-2 teaspoons inside the cavity.
- Add chicken to crockpot on top of onions. No liquid is needed, the chicken will make its own juices.
- Cook on low 4-8 hours*
- *Note: I recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks a 5 pound chicken 5½ hours).