I have this recipe going right now in my slow cooker, and we’re down to that final hour when the entire house smells delicious and OMG IS IT DONE YET… HUNGRY. I found this recipe quite some time ago on 100 Days of Real Food and it’s become the keeper go-to recipe for slow cooker chicken in our house. I know a lot of people are nervous about buying a whole roaster chicken… but honestly, it’s so much less expensive than buying cut pieces. Usually I can find roaster chickens for around 99 cents per pound. Lots more bang for your buck than boneless chicken breasts.
Make sure you save the bones for stock if you make your own!
Crock-Pot Whole Chicken
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 roaster chicken (note: a bird over 5 pounds may require double the spice mixture above)
(Go HERE for a metric converter if you’re not in the U.S.)
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the slow cooker, cover it, and turn on to temp for desired cooking time (see #5). There is no need to add any liquid – the chicken will create its own. (You can add 1 cup of water/broth if it makes you more comfortable).
- Cook for approx 4 hours on high or 8 hours on low or until the chicken is falling off the bone. Internal temperature of the bird should be 165 degrees F.
This will make a chicken with tons of flavor and a little heat to it. If you don’t like any heat, then reduce or eliminate the cayenne pepper. Today I’m experimenting with smoked paprika instead of regular, for example. This is a basic rub with a lot of potential for playing and tinkering – so feel free to experiment and let me know what other things you come up with.
We look forward to the leftovers with this chicken as much as the first night – great for tacos and spicy chicken soup!