Cook a whole chicken in a Crock Pot and you will never look at your slow cooker the same. It was one of the easiest things I’ve made in in the slow cooker. It’s the perfect final recipe in a our month-long, mouth-watering Crock-tober series, I hope you’ve enjoyed the series as much as I have! Don’t start sobbing in your slow cooker, there will be more Crock Pot recipes. . . I can’t just stop slow cooking, it’s too easy.
Whole roasting chicken, 3-5 pounds
Optional: Olive oil, garlic, paprika, rosemary. . . whatever “extra” flavors you might want.
1.) Take the whole chicken out of the package. Pull out the innards from the chicken cavity (I hate this part, I really do, but I just try to remind myself how much money I’m saving). I cut off any excess fat flaps (gross, but true). Rinse chicken and pat dry with a paper towel.
2.) Place whole chicken breast side down in the slow cooker. If you want to get fancy you can season it. Or not. I decided to drizzle with a little olive oil, sprinkle with salt and rub with minced garlic (two cloves) and fresh chopped rosemary from my yard. Totally optional. Do not add any liquid, it will magically make it’s own.
3.) Turn on low for 7 hours (if you have a smaller bird, maybe 6 hours?)
4.) Stick a fork in it – because it’s done! Mine was falling apart after 7 hours.
I probably should have cooked it more like 6 hours. It should pull from the bone a little to indicate it’s cooked, but if you are at all uncertain, just measure the meat temperature and confirm it’s at least 165 degrees (according to FDA Food Safety website). We ate ours with potatoes and peas. Yum.
Don’t throw the bones out! Throw everything extra back into the slow cooker and make yourself some homemade slow cooker chicken broth while you sleep.
This is the lowest price ever on Amazon for this Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel – at $62.64 (reg. $119.99).