Whole chicken in the crock pot

Judy Wisniewski

By
@danalex2

Mandy Bidwell shared this wonderful recipe with me, I made a small adjustment and let me tell you the family loved it,I served it with rice pilaf, carrots and my jersey tomatoe recipe. Thanks Mandy!!


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Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

6 Hr

Ingredients

1
6 lb perdue over stuffer, best with a pop up timer
2 Tbsp
seasoned salt
1 1/2 Tbsp
cajun seasoning
1 1/2 Tbsp
paprika
1 1/2 Tbsp
onion powder
1/2 Tbsp
garlic powder
1 1/2 Tbsp
thyme
1/2 Tbsp
black pepper
1 c
chicken broth

Directions Step-By-Step

1
Remove any giblets from chicken and clean chicken.
2
In a small bowl, combine all the spices (don't add the chichken broth)
3
Rub spice mixture onto the chicken.
4
Place the chicken and spices in a large plastic bag, seal and refrigerate overnight. (I only refrigerated it for an hour and it was still flavorful)
5
Remove chicken from the bag and place in the crockpot
6
Add chicken broth to the crockpot.
7
Cook on low 4 hours turn to high for the last 2 hours. Every crock pot is different, if you are planning to put in the crock early before work to be done when you get home I would say 8 hours on low depending on the size of the chicken
8
Remove from the crockpot and allow to rest, slice and serve pouring some of the gravy over it to keep it moist!!
9
Afterwards, I placed the carcuss and all the remaining juices from the crockpot in a large pot boiled it to make a broth, although it is not your typical chicken broth it was very tasty the next day with some egg noodles, chicken and carrots

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtag: #crockpot