I have been cooking a lot, haven’t I?
It’s the weather. Blame it on the Winter vortex.
I promise I have some decorating coming up on Friday, but for today I wanted to share how easy it is to cook a whole chicken in your crock pot. I’ve done this twice now, and it’s time I share it!
Here’s my first time a few months ago:
Here’s last night with a pop up timer 6 1/2 lb. whole chicken:
You basically just plop the chicken in the crockpot. It’s really that simple. I didn’t add any water, and just look at all those juices! All you have to do is season it and let it be.
Let me know if you try this! You can print it for later, or “pin” it too.
Ingredients
- 1 whole chicken (5-7 lbs.)
- Lawry's Seasoning Salt
- Paprika
- Thyme (go easy)
- S & P
Instructions
Defrost chicken completely if necessary. Remove plastic bag, and discard giblets. You can also remove excess skin to help decrease the fat. Do not rinse the chicken because bacteria can spread in your kitchen. Place whole chicken, breast side up in the crock pot. You do not have to add water or any liquid-the bird makes it's own. Sprinkle a little of the seasonings mentioned above on the chicken. Cook chicken on low approx. 6-8 hours, or on high 4-6 hours. Chicken is done when internal temperature is 165 degrees. A pop up timer works this way too.
*Remove chicken and use part of the liquid for your gravy.
*You can also add veggies or a lemon in the beginning for more flavor.
https://redheadcandecorate.com/2015/02/crock-pot-whole-roasted-chicken/
Tags: best way to cook chicken, chicken crock pot, crock, crock chicken, crock pot chicken, crockpot, crockpot chicken recipe, easy baked chicken, easy crock pot chicken, how to cook a whole chicken in the crock pot, moist chicken, slow chicken, slow cooker chicken
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Wow! So easy…like poached chicken in its own juices. Slices of lemon and a few sprigs of thyme in the cavity.
Sounds good, Rene!