Whole Chicken in a Crock Pot / Slow Cooker
Recipe: #2357
November 11, 2011
"One of my most popular recipes. I cut way back on the amount of salt that was in the original 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. If you're in a hurry, just use fajita or taco seasoning instead of the spices shown. When my husband makes this recipe, he just salts/peppers the chicken and puts it right into the crock pot. The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (511.5 g)
- Calories 450.1
- Total Fat - 9.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 1088.6 mg
- Sodium - 901.9 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.8 g
- Sugars - 1.7 g
- Protein - 80.9 g
- Calcium - 66.1 mg
- Iron - 11.9 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, combine the spices. Rub spice mixture onto the chicken. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I don't plan ahead).
Step 2
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).
Tips
- 6-quart slow cooker
1 Reviews
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