Yesterday Chris made a delicious dinner, I immediately knew I had to share it! However, I was stuffed... so I haven't gotten around to posting it until today! Luckily I did remember to take a picture.
Whole Chicken Crock Pot Recipe
Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup onion, chopped (optional)
- In a small bowl, combine the spices.
- Remove any giblets from chicken and clean chicken.
- Rub spice mixture onto the chicken.
- Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
- When ready to cook, put chopped onion in bottom of crock pot.
- Add chicken. No liquid is needed, the chicken will make it's own juices.
- Cook on low 4-8 hours.
- Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
Also, if you noticed the picture looked a little fun and vintage-y, that's because I discovered an website that lets you apply various effects to pictures. From vintage black and white, to super artsy fartsy colorful. It's a blast. Click HERE to get to Rollip and try it for yourself. I couldn't resist trying a few other pictures as well.