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.
- 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
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.
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!