Whole Chicken Crock Pot Recipe

From: Chef #793776

On Apr 22, 2008

So easy to make, moist and delicious. I will leave off the cayenne next time for the sake of children. I didn't let it sit overnight, only put on the rub before cooking, and it worked great. I also did not have lemon or onion...but will definitely use the lemon next time. I also put under broiler for a few minutes to crisp. The dripping made great gravy! Yum. I will make again.

From: Chef #764804

On Apr 22, 2008

This chicken is amazing. I used the oven, as someone suggested. 5 hours at 250 degrees. It came out perfect! crispy on the outside and moisty on the inside! I have always wanted to make a roasted chicken and this is much more better than any grocery or deli i've ever tried. thankss!!

From: LisaLouWho

On Mar 18, 2003

I have been making chicken this way since 1999 when I got the recipe from a recipe loop I was in. It is the best!! I usually prepare it the "original" way which calls for roasting it at 250 degrees for 5 hours but when I'm not able to be home I put it in the crockpot. The only other thing I do when I cook it in the crockpot is to transfer the chicken to a baking dish and put it under the broiler to crisp up the chicken a bit. Delish!!

From: Audrey M

On Oct 29, 2002

I use my crockpot five times a week. With three kids and their busy after school activities, I need to use a crockpot. This chicken is very moist a great flavor The broth of the chicken makes a wonderful gravy. Remove excess fat and thicken with flour and water. I recommend lifting up the skin and rubbing some of the spices between the meat and skin. This is a keeper.