[ outrageous slow cooker whole chicken ]

IT'S BEEN a while since I shared a great recipe and believe me, this one is GREAT! If you are looking for a carefree, delicious whole chicken recipe, this couldn't be easier. Just get out your slow cooker and spices and you're off to the races! You'll never want to roast a chicken in your oven again.

Lisa's outrageous slow cooker whole chicken
This recipe couldn't be easier and you will be amazed at how juicy and delicious this chicken is. The best part? You can use the juices to make a yummy gravy for serving, or, throw all the bones back into the juices in the slow cooker, add water and cook on low overnight to make the best chicken stock ever.

what you need:

roasting chicken (mine was smallish at 3 lbs but the larger, the more cooking time)
1 cup sliced onion

2 1/2 tsp salt
2 tsp paprika
1/2 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp garlic powder
1 tsp black pepper


how to:

Combine all spices together in a small bowl.

Rinse your chicken, remove giblets and pat dry with paper towels.

Rub spices all over your chicken on both sides.

Arrange your sliced onion into a bed at the bottom of your slow cooker.

Then lay your chicken on the bed of onions.

Put the lid on the slow cooker and set to LOW. Don't open it during cooking - just let it do its thing.

Let it cook 5-8 hours on LOW. The larger the chicken, the longer the cooking time. If juices run clear when a skewer is inserted and the leg moves freely, it is done {or use a pop-up poultry thermometer while cooking}.

This chicken will be juicy and succulent when it's done. If you prefer a crispier skin, after it is cooked, place the chicken on a baking pan and put it under the broiler for 5-10 minutes.


to make amazing chicken stock:

After dinner, remove all leftover chicken from bones and refrigerate. Put all the bones back into the slow cooker with the juices. Add water until it's about 3/4 full (I added about 8 cups). Put the lid back on and let it simmer on LOW overnight.

In the morning, strain out all the bones, onions, etc through a colander. Chill and skim off any fat/oil from surface. You can do a second strain through cheesecloth if you like.

Use for soup, or freeze 1 cup portions in freezer bags for future cooking.


to make amazing chicken pasta soup:

Saute 1/4 cup diced celery and 1/4 cup diced carrot in 1 tsp oil in a saucepan. Add chicken stock (I added about 5 cups for 2 large servings). Add in some chopped, leftover cooked chicken and bring to a boil. Add 2 handfuls of uncooked shell pasta and simmer until pasta is tender. Season with salt/pepper to taste.

This slow cooker chicken recipe goes a long way and is also an easy, economical way to cook chicken to use for other recipes like pot pie, quesadillas, chicken salad etc. Enjoy!

lisa