Whole Crock Pot Chicken
I've tried a ridiculous amount of crock pot recipes, and this is by far the best and easiest way to slow cook a whole chicken until it is falling-off-the-bone delicious. And if you have a well-stocked spice cabinet you'll hardly have to buy anything to make this dish. Once the chicken is done it is flavorful enough to eat by itself, or you can incorporate it into another dish like pasta, chicken salad, or a casserole. We use a very basic crock pot that can be purchased on Amazon for about $25. Another great trick is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn't be easier!
I've tried a ridiculous amount of crock pot recipes, and this is by far the best and easiest way to slow cook a whole chicken until it is falling-off-the-bone delicious. And if you have a well-stocked spice cabinet you'll hardly have to buy anything to make this dish. Once the chicken is done it is flavorful enough to eat by itself, or you can incorporate it into another dish like pasta, chicken salad, or a casserole. We use a very basic crock pot that can be purchased on Amazon for about $25. Another great trick is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn't be easier!
- Carbohydrate 3.91197291666667 g
- Cholesterol 690 mg
- Fat 139.208657083333 g
- Fiber 1.97060422877471 g
- Protein 172.073985 g
- Saturated Fat 39.7652869583333 g
- Serving Size 1 1 Serving (927g)
- Sodium 646.158083333333 mg
- Sugar 1.94136868789196 g
- Trans Fat 11.8547595833333 g
- Calories 1997 calories
Step-by-step
- 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 it on to high. There is no need to add any liquid.
- Cook for 4–5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!
The Easiest, Most Delicious Whole Crock Pot Chicken
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why I've become a huge fan of crock pot cooking. It’s practically foolproof and allows for maximum flavor development with minimal effort. This whole crock pot chicken recipe is my absolute go-to; it’s so simple, yet the result is a succulent, tender chicken that’s perfect for a weeknight meal or the start of a delicious weekend feast.
What I love most about this recipe is its versatility. The chicken itself is incredibly flavorful, even without adding a lot of extra ingredients. You can simply shred it and serve it on its own with some roasted vegetables, or use it as the base for countless other dishes. I've used it in chicken salad sandwiches for quick lunches, added it to pasta for a comforting dinner, and even incorporated it into a creamy chicken casserole. The possibilities are truly endless! The best part is that the slow cooking process renders the meat so incredibly tender, it practically falls off the bone.
Beyond the ease and versatility, this recipe helps reduce food waste. Once you’ve enjoyed the delicious chicken, don’t throw away the bones! I learned a fantastic trick from a friend: use the leftover bones to make a flavorful chicken stock. Simply fill your slow cooker with water, add the bones, and toss in any leftover vegetables (onions, carrots, celery are perfect) or herbs you have on hand – bay leaves, thyme, parsley – anything goes! Let it simmer overnight on low, and you’ll wake up to a rich, homemade stock that you can freeze for future use in soups, stews, or even just to add an extra layer of flavor to your rice.
This recipe isn’t just about convenience; it's about maximizing flavor and minimizing waste. The simple spice rub enhances the natural taste of the chicken, creating a dish that's both satisfying and healthy. The homemade stock is an added bonus, turning leftover ingredients into a culinary treasure. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is a must-try. It’s a perfect example of how a little bit of planning can result in a delicious and rewarding meal without sacrificing valuable time. Trust me; once you try this recipe, it will quickly become a staple in your weekly meal rotation.
Beyond the Weeknight: This crock pot chicken is also perfect for meal prepping. Cook a large chicken on the weekend, and you’ll have delicious, ready-to-use chicken for several days worth of meals. This saves you both time and effort during the busy week. Just imagine – no more frantic searches for dinner inspiration on a Tuesday night! Instead, you can simply grab some pre-cooked chicken and whip up a quick and easy meal in minutes.
Tips and Tricks:
- Don't be afraid to experiment with spices! While the recipe provides a basic spice rub, feel free to adjust it to your liking. Add some smoked paprika for a smoky flavor or some chili powder for a little heat.
- Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- For a richer stock, add roasted vegetables to the bones. Roasting the vegetables before adding them to the stock will enhance their flavor.
- Strain the stock well to remove any unwanted pieces of bone or vegetable.
- Store the stock in airtight containers in the freezer for up to 3 months.
This recipe is more than just a meal; it's a testament to the power of simple ingredients, smart cooking techniques, and a little bit of planning. It allows you to savor delicious, home-cooked food without spending hours in the kitchen. This, my friends, is the magic of crock pot cooking! So grab your slow cooker, gather your ingredients, and get ready to enjoy the easiest, most flavorful whole crock pot chicken you've ever tasted.
