Today, I am sharing a recipe for crockpot chicken.
I often buy whole chickens because I find you get the most bang for your buck. Usually, we can roast a chicken, eat it for one meal and then have enough leftovers for 3-4 more meals, plus the bones for broth. Up until last week, I had always cooked my whole chickens in the oven but after seeing Newlywed's recipe for Sticky Chicken, I decided to give it a try.
I changed a few of the seasonings around but kept it pretty similar to her recipe.
Crockpot Chicken - from Newlywed's
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon Paprika
2 teaspoon garlic powder
1 teaspoon thyme
1/4 tsp fresh rosemary
1/4 tsp oregano
1 teaspoon fresh ground black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Place half of the onion in the bottom of crock and half inside chicken.
Add chicken to crock pot and do not add liquid. As the cooking process goes on it will produce it’s own juices. Cook on LOW 8 to 10 hours and it will be falling off the bone tender.
Pick the meat off the bone and separate into desired portion sizes, or serve immediately.
We ate this chicken for one meal and used the leftovers for chicken and dumpling stew. I also threw the bones back in the crock pot and boiled them for broth to use in the stew and to put in the freezer. Normally we would get more out of one chicken but it was a tiny little guy.