Whole Chicken in a Slow Cooker
Description
This is a wonderfully simple way to make roast chicken. It comes out full of flavor and moist on the inside and crispy on the outside after putting it in the broiler for a few minutes.
Ingredients
Rub:
4 t. salt
2 t. paprika
1/2 - 1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 - 3/4 t. garlic powder
1/2 t. black pepper
In the Crockpot:
1 c. chopped onion, from about 1 medium to large onion
4 - 5 carrots, scrubbed, not peeled, chopped in halves or thirds
4-5 celery stalks, scrubbed, cut in thirds
3 garlic cloves, peeled and smashed
1 whole lemon, quartered
3 1/2 - 4 1/2 lb. roasting or fryer chicken
Directions
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Combine rub ingredients in a small bowl; set aside.
Place a slow cooker liner in the slow cooker for easy clean up.
Prepare vegetables; place inside the lined slow cooker.
Remove neck and the pouch with the organs. Discard or reserve for later use in another recipe. Wash chicken; pat dry with paper towels.
Rub garlic all over outside of the chicken; put garlic inside the chicken. Smear the rub all over the outside and the inside of the chicken; place the quartered lemon on the inside of the chicken.
Place the chicken in the slow cooker on top of the vegetables. Cover; cook on Low 4-8 hours. (A 4 lb. chicken will take about 6 hours. The time will depend on the size of the chicken and the slow cooker.) Cook until the internal temperature of the leg is at 160 degrees or use a pop-up thermometer.
Remove chicken; place in a 9 × 13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes.
Allow chicken to rest after removing it from the broiler for 5-10 minutes. Cut and serve.
6 servings