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Nutrition Facts
Serving Size 1 (383g) Recipe makes 4 servings
Calories 731
Calories from Fat 478		(65%)
Amount Per Serving		%DV
	Total Fat 53.2g	81%
	Saturated Fat 15.2g	75%
	Monounsaturated Fat 22.2g
	Polyunsaturated Fat 11.5g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 2553mg		106%
Potassium 702mg		20%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.8g	3%
	Sugars 0.5g
Protein 57.7g		115%
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Whole Chicken Crock Pot Recipe

Recipe #33671 | 1 day | ½ day prep | add private note

⁽⁴²⁷⁾ RATE IT NOW Print Recipe

By: *Kathy*
Jul 9, 2002

Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use my Fajita Seasoning Mix #28011 as another variation. Thanks!

SERVES 4 (change servings and units)

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped (optional)

Directions

1
In a small bowl, combine the spices.
2
Remove any giblets from chicken and clean chicken.
3
Rub spice mixture onto the chicken.
4
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5
When ready to cook, put chopped onion in bottom of crock pot.
6
Add chicken. No liquid is needed, the chicken will make it's own juices.
7
Cook on low 4-8 hours.
8
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

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Featured Reviews for This Recipe

From: MandeeO

On Nov 20, 2009

Great recipe! Loved the flavor and the leftover meat was great in another recipe also.

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From: Coley02

On Nov 19, 2009

I tried this a few months ago for something different, and now this is a main staple of our meals. The only change I make is I use a little less salt and a bit more cayenne because we like things a little spicier.

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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!!

117 people found this review helpful

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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.

98 people found this review helpful

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