I’ll have to admit, I was pretty skeptical about doing a whole chicken in the crock pot.
I figured it’d be almost like a rotisserie chicken, which we love, so figured I’d give it a shot…
Mix up the dry rub:
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
Now comes the not so fun part…prepping the chicken. It’s easy, but not my fave. Remove the giblets from the cavity and discard. Rinse chicken well and pat dry with a few paper towels.
Roughly chop one whole onion and place it on the bottom of your crock pot.
Place the whole chicken on top of the onion and rub the spice mixture all over ~ even under the skin if you like.
DO NOT ADD ANY WATER OR LIQUID!!
The chicken will create all the liquid it needs and be plenty moist.
I always like to cook things on low in my crock pot so I recommend about 6 hours on low, but the original recipe says 4-5 hours on high. I’ve made this twice and both times I’ve done 6 hours on low and it’s been perfect.
The meat literally comes right off the bone and is suuuper moist and tender.
Elliott automatically gets both drumsticks. We usually get 2 or three meals out of it. I’ll slice the breast meat for a salad or Holden will eat it along with his mac n cheese. I remove the rest of the meat and use it for chicken tacos, chicken salad or whatever.
Couldn’t be faster to prep or any easier.
Enjoy and have a great week!
Oh boy! I can’t wait to try this! Does it taste like rotisserie? I love baking chicken but hate the mess in the oven. So much grease splatters everywhere. Thanks for sharing!
I think it rivals the rotisserie chicken! I don’t eat the skin on either, but I think the meat has great flavor from all the spices just like a rotisserie. Once you try it, you’ll never roast again. 😉