Okay seriously, this is FREAKING AMAZING. I usually make whole chickens in the oven, but I saw this recipe HERE and decided to give it a try... SO GLAD I DID!!! So easy and so good!
Of course, I had to change the recipe a little, but nowhere near what I usually do.
So here you go:
In a large crockpot:
#1- Roughly chop 1 large white onion and place on the bottom of crockpot.
#2- Take a 3-4 pound whole chicken... remove all the yucky crap from inside (giblets, neck, liver, etc)... rinse it, pat it dry with a paper towel...
#3- Rub the seasoning mix (below) all over it... inside and out, on top of the skin and under the skin.
#4- Place chicken on top of the onion.
#5- Cook in slow cooker... 5 hours on high, or 8 hours on low.
#6- Eat.
#7- Reserve all bones, skins, etc... leave them in the crockpot until after dinner.
The spice/rub mixture is pretty straight forward... I kind of "heaped" all the measurements cause I like flavor. :)
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1 tsp garlic powder
1 tsp majoram
1 tsp rosemary
1/2 tsp sage
1/4 tsp cayenne pepper
1/4 tsp black pepper
The ingredients are pretty flexible... whatever spices you have on hand, or that you know you like. I added a few things that I LOVE with chicken, but that she didn't have listed. But it's a good basic starting point. And SERIOUSLY, you don't need to add any liquid at all. I got nervous about 3 hours in and added some water, and I totally didn't need to!!!
I don't have any pictures of nicely sliced chicken because it can't be sliced. It just falls right off the bone. I do, however, have one picture of the left over chicken in tupperware, which I only barely remembered to take. I was too hungry to remember to take any pretty "on plate" pictures.
And after you're done eating your fabulous and MOIST chicken dinner... it's SUPER EASY to make THE BEST CHICKEN BROTH you've ever had. Seriously, the chicken was good, but the broth is TO DIE FOR.
So you have all the bones and skin and fat and junk in the crockpot. Now just fill it with water, and leave it cooking on "low" all night.
That's it. You can add a couple carrots or some celery if you want. And I got too busy the next day and just left it on all day again, until I needed it to make dinner (chicken soup with the extra chicken from the day before).... just strain it through a very fine strainer to get out all the bones and crap.
But it was AMAZING. It definitely needed some salt, but it was dark and rich and so freaking yummy.
You can't find broth like this in the store. It looks more like beef broth, and it is so amazing!
That's it. You can add a couple carrots or some celery if you want. And I got too busy the next day and just left it on all day again, until I needed it to make dinner (chicken soup with the extra chicken from the day before).... just strain it through a very fine strainer to get out all the bones and crap.
But it was AMAZING. It definitely needed some salt, but it was dark and rich and so freaking yummy.
You can't find broth like this in the store. It looks more like beef broth, and it is so amazing!
It made so much broth that I was able to make a GIANT pot of chicken soup (which is already gone, thank you) and still had almost 2 cups of broth left over, which I froze for later use. I usually get about 4 quarts of broth every time I do this, but I think that is just because of the size of my crockpot. I'm sure it varies with the size of your crockpot.
It needs some serious amounts of salt added to it, but you can just do that to taste.
It needs some serious amounts of salt added to it, but you can just do that to taste.
My whole chicken came in a 2-pack, and I was going to freeze the other bird... and now I can't wait to make it again... so we'll be having this dinner again this week!
Hope you enjoy it as much as I did!!! :)
I don't think I've ever done a chicken in a crockpot! I'll have to try this next time, although I'm pretty sure I'd have to add water using free-range chickens - they don't have the water or fat content of regular chickens.
ReplyDeleteSounds fantastic! I'm going to have to try this... I think, for our tastes, I would some lemon wedges in too. (Lemon and chicken... YUUUUUM!)
ReplyDeleteI made it and it was to die for, the best, next I"ll have to make the broth
ReplyDeletePretty good recipe! Highly recommend using the spices you like best... Having raised chickens for many years, I can safely say your broth would be over the top using all the "yucky crap" as you call it (giblets, neck etc) in your broth. And it needs serious fat removal after making. I'm sure all the cooks out there know how to do it but if not, chill the broth and the fat will solidify on top. Remove with large spoon at this point. Want the absolute BEST chicken gravy?? Take some flour and BROWN it in a 250 degree oven, stirring every so often. Now use that to make gravy with that "over the top" broth. Will definately need some salt. You've just moved to a new dimension in taste. ENJOY!
ReplyDeleteHow do you brown flour in the oven?
Deletethanks for the suggestions... Honestly I think I am going to do my turkey like this. Small group for thanks giving 2 smaller turkeys two crocks and your suggestion for the gravy with homemade mashed and it is a go!
Deletewow
ReplyDeleteI do this but breast up with onions carrots and celery in in and the chicken resting on the onion carrot celery mix and I throw in a couple bay leafs and garlic it makes super tasty chicken and broth I just throw all the bones and stuff in.after I cut.it up
ReplyDeleteMOAR SALT.
ReplyDeleteI coat the chicken in a little butter, then the seasoning, over a bed of onion, carrots and celery. Turned out wonderful. I did try the suggestion of adding lemon, and thought that it completely ruined the flavor of the chicken. I was also skeptical that it would need liquid, and the first time around added a little water. I definitely did NOT need to, very juicy with or without added water. (o:
ReplyDeleteTrying today. Fingers crossed
ReplyDelete~~~Trying today, but.......I am Polish! Sooo....just have to add One(1)HEAD CANADIAN Garlic!!~~~will add Fresh Dill (of Course!) last hour.......on high now, will be ready in 5-6 hours......BREAST side down,large onion on bottom....ON BOTH SIDES: Sea Salt, Black Pepper, McCormick's California Style Garlic Pepper(w/red bell/black pepper) 2 Large sprigs Fresh Rosemary.......will brush with BUTTER last 1/2 hour.....A little goes a long way....My Mom was the best cook ever & would do this....can't help but turn out great!!!~~~
ReplyDeleteYou don't need to add water to any recipe like this. Plenty of water will come out of the onions and whatever other vegetables you use.
ReplyDeleteAnd anyways, water on the outside of a chicken while it's cooking doesn't make it more moist on the inside.
I followed the recipe exactly and this was amazing! Even my husband, who has a great dislike for whole chicken in the crock pot, said it was delicious! Kept the crock pot in the fridge a couple days, and am now simmering the stock on the stove for 4 hours to make homemade chicken soup for dinner tomorrow. Excited to see how rich and delish that turns out too. Thanks for sharing a great, easy recipe with outstanding results!
ReplyDeleteLove this! I bought a whole chicken yesterday because it was on super sale and went googling what the heck to do with it. I have also heard recently about the amazing health benefits of homemade bone broth, so this is perfect. This will definitely be happening in my house today. Thanks for the recipe!
ReplyDeleteWonderful, absolutely wonderful chicken. While I did not use all your spices I followed you steps in preparing this dish. Oh and the onions, where not so edible. But it a good flavor.
ReplyDeleteJust made this thanks to the recipe you wrote up here. It was delicious. I did not add any water whatsoever. Now I'm onto making the broth for a soup I plan on making tomorrow. I wish you posted more of your awesome work. Sincerely, a single 26-yr old male
ReplyDeleteI am so excited! I am making this today. It smells amazing. Can't wait to see what judgment at the "round table" is. I will be back to post results, which by the smell should be Delicious!!
ReplyDeleteNever tried a whole chicken in my crockpot before, and of all the recipes I pinned, I went with this one and O ... M .... G!!!! Best tasting chicken ever! I used most of the spices suggested and threw in a few different ones I didn't have. As suggested, do not add any liquid. You will get plenty from the chicken. Try this ... you won't regret it!!
ReplyDeleteThis was amazing! I made mashed potatoe yams with it as a side and lets juat say ill be making this recipe often! Definitely making chicken noodle soup tomorrow. Thanks for the recipe:)
ReplyDelete