Crock Pot Whole Chicken
This easy crock pot whole chicken takes just 10 minutes to prep then is hands off as it cooks for perfectly tender, flavorful chicken that can be used in so many ways.
Yield: 6 servings
Ingredients
- 5 lb. whole chicken, giblets removed (see notes)
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 lemon, cut in half
- 1 tablespoon unsalted butter, cut into thin slices
- 1 tablespoon unsalted butter, cut into thin slices
Instructions
- Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat.
- Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.
- Tuck the pats of butter underneath the skin on the breasts side. Place half of the lemon in the cavity of the chicken.
- Place the other half of the lemon in the middle of the bottom of the slow cooker. Arrange four even sized foil balls around the half lemon to make a little rack for the chicken to keep it elevated so the bottom of the chicken doesn't sit in the liquid that forms. (If you have a rack for your crock pot, you can also use that. Or use halved onions.)
- Place the chicken on the foil balls in the slow cooker insert, breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.
- Cook on high for 3 ½ to 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 160.
- Remove the roasted chicken from the oven. If you would like to broil it to add some browning and crispness to the skin, transfer the chicken to a baking pan. Broil on high for 5 minutes, or until browned.
- Let the chicken rest for 10-15 minutes before serving so it retains its juices. You can tent it with aluminum foil so it retains its heat. Enjoy!
Notes
Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb. range is fine. (It just has to fit in your slow cooker!) A 4.5 to 5.5 lb. chicken will work as described for the cook time above. A 6-6 ½ lb. chicken will take about 30 minutes longer.
Butter/oil: I use a few pats of butter tucked under the skin of the chicken breasts. It helps give them a little extra flavor. You could certainly rub the chicken in oil instead, if you prefer, or just drizzle some oil over the top.
Leftovers: Once you've carved the chicken, store any leftover pieces in a covered container in the refrigerator for up to 5 days. You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container.
Video
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 2g | Protein: 103g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 1676mg | Sodium: 464mg | Fiber: 1g
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