Crock-Pot Whole Chicken

Crockpot Whole ChickenWe are closing out national slow-cooking month with a crock-pot whole chicken recipe!
 
I have always been a sucker for rotisserie chicken. To the point that I have priced out my own rotisserie for the day when I have a huge, glamorous kitchen worthy of my kitchen appliances. When I saw a recipe for crock-pot whole chicken I just HAD to try it!
 
Most of the recipe I’ve seen have a rub with tons of ingredients. In my blog I focus on only creating recipes that have ingredients tested in my food sensitivity blood test. This makes it easier for my clients as they are searching for recipes to make with their results! Having limited foods is hard enough – you pretty much have to be a Chopped Master Chef to create a cohesive meal.
 
One of my favorites things to do is create recipes from random ingredients and find a way that they can work together. During consultations, I often get carried away coming up with cohesive meal ideas. The hardest part is the start of the elimination diet. We try to stick to 25-30 foods for the first two weeks.
 

Yes – only 25-30 foods – and that includes their spices!

Anyway, sorry for that tangent, back to what I was saying. I made this crockpot recipe with my go-to spice blend. I have a pretty major sensitivity to garlic and I do my best to avoid it when possible. This blend has great flavor and I don’t even miss the garlic!

Crock-pot Whole Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 chicken
Ingredients
  • Whole Chicken
  • Aluminum foil
Paprika-Onion spice blend
  • 1T paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp onion powder
Instructions
  1. Rinse chicken thoroughly and remove any insides. Pat dry with paper towel.
  2. Mix all spices in a bowl until combined.
  3. Rub the seasoning blend onto the chicken – top and bottom!
  4. Roll up a few balls of aluminum foil and place in the bottom of your crock-pot – this will raise the chicken up so that it is not sitting in its juices.
  5. Place the chicken on top of the foil balls.
  6. Cover and cook on high for 4 hours.
  7. Chicken should be cooked until it reaches an internal temperature of 160F or the juice runs clear.
  8. Be careful when removing the chicken from the crock-pot. I used tongs to pull it out. If the chicken is cooked too long it will fall apart because it’s so tender! This tastes great but makes it hard to take the chicken out in one piece.
Notes
I have found the best results cooking on high for 4 hours. Last time I cooked on low for 8-9 hours it all fell apart. Again, it tasted great! But it was a pain to sift through the chicken meat and bones.

If you want to cook vegetables at the same time you can quarter or half large onions and potatoes to give the chicken something to sit on.

One of the reasons I love making a whole chicken is so that I have leftovers for days! Try my chicken pot pie with your leftovers!

 

Alternatives:
Protein
– try with turkey breast
Flavor Enhancer – use your favorite food sensitivity friendly spice blend!

 


Products:

Also try our crockpot quinoa enchilada in your crockpot!


What’s your favorite crockpot meal?

Enjoy!

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