Cooking a Whole Chicken in the Crock Pot

This recipe (if I can even call it that) is soooo easy and absolutely delicious! I’m sure most of you realize how inexpensive a whole chicken is, but if you don’t realize it they are usually around $1.99/lb  – and that’s for free-range!

As much as I love a yummy whole chicken, who really wants to spend the time cooking it in the oven? I know I don’t. And you know those “ready-to-eat” chickens you get at the store? Well, most of them say in the instructions to cook in the oven for 20 minutes before eating. I’ve had my fair share of dried out chickens, but no more! Enter the crock pot.

For the most mouth watering, juicy chicken all you need is just a few ingredients and you will end up with white meat so moist that it is easily mashed with a baby’s plastic fork!  The only drawback is that skin doesn’t get crispy. I don’t usually eat the skin, so for me its no big deal, but my hubby loves crispy skin. So I figured out a solution, just check out my tips at the bottom to handle that.

Ingredients:

  • 1 Whole Chicken (whatever size will fit in your crock pot – I usually get one around 5 pounds)
  • 1-2 tbsp salt
  • 1 tbsp paprika
  • 1 tsp thyme
  • 3 cloves garlic, smashed – you can press it, but I normally take the ridged side of a meat tenderizer to smash it
  • Sliced onion – optional

Directions:

Remove the giblets bag from chicken, then rinse the chicken in cold water.  Put the chicken in the crockpot. Mix salt, paprika and thyme together in a small container. Shake about 3/4 of mixture in the inside of the chicken. Place the 3 cloves of garlic inside the chicken.  Rub the remaining salt mixture on the top of the chicken. Lay the onion slices on top of the chicken, any that don’t fit just have lose in the pot.  No need to add any liquid, the chicken has plenty!

Turn the crock pot on high for 4-5 hours or low for 7-8.

Enjoy!

Tips:

You can substitute oregano, rosemary or savory for the thyme… they’re all delicious! However, rosemary & savory have a distinct flavor so if you’re going to use the chicken leftovers for other meals, I’d stick to they thyme or oregano.

If you have a ceramic crock pot, once the chicken is done or about a half hour away from finishing, you can put the entire crock pot (without the lid) into the oven on 450° to crisp up the skin.

Or you can just take some of the skin off and put it on a pan in a oven (toaster oven works good for this) for about 10 minutes on a fairly high heat.

If you have a strainer, strain the liquid out. You can freeze it and you now have your own ready to use chicken broth. Although, you might want to add a bit more water because the broth will be VERY rich.

When you get down to the end, remove all the bones from the chicken and make your own chicken salad. We mix it with cottage cheese to make it a bit healthier. My son LOVES it!

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6 comments on “Cooking a Whole Chicken in the Crock Pot
  1. Wendy says:

    Made this again tonight and I was reminded of how much my son just gobbles up this chicken. If you know my son, that’s saying a lot. He’s not much of a meat eater (veggies and fruit are his thing).

  2. Natalie says:

    My kids love this too and they a not big eaters in general so it’s nice to have at least one thing I know they will chow down on. I was wondering though, what do you do with your leftovers? I shred some into quesadillas, make chicken enchiladas, and a chicken & cheese quiche. We’re getting bored of these though and I was hoping you’d have some suggestions so we could mix it up.
    Thanks!

  3. Wendy says:

    I also make enchiladas and quesadillas, but I use the chicken for any recipe. I always use the leftover chicken and chicken stock in my chicken pot pie recipe (which I just realized I’ve never posted). We make a lot of Indian, Thai and Chinese food, too. I buy those jars of ready made curries for those nights that I want a quick meal or saute up some frozen veggies, then add chicken and soy sauce. That’s one of the reasons I make the chicken pretty much every week. Since the chicken is already cooked those meals only take about 15 minutes. Pretty much any recipe that calls for chicken, you can use the leftovers for.

  4. Natalie says:

    Mmmmm, yes, please post the pot pie recipe. I looove pot pie!

  5. Wendy says:

    I definitely need to get the recipe up. My husband has been asking for it and I keep forgetting to make it. 🙂

  6. I really love to cook chicken. I think that I should try your recipe on how to cook a whole chicken on crock pot. I can’t wait to cook it at home.

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