The clock’s running again on our slow cooker journey. The ball is back in play and it looks like we’ve got a winner.
Remember last week, I said that I had been trying to find you a worthy game day chili recipe but nothing was turning out to be “blog worthy”. Well, it’s not chili, but I do have a recipe for you. Here’s how you can cook a delicious whole chicken in your slow cooker and have it be falling-off the bone delicious! I made it yesterday during the polar vortex (part 2), and it was such a treat to have a warm hearty meal at the end of a fun but loooong day with the kids! Best of all, there was no basting required, and no pan that I had to scrub ten times over like can normally happen when I roast a chicken in the oven. This also doesn’t require lugs of olive oil or a stick of butter. In fact it requires no additional fat whatsoever so it’s totally calorie friendly and fits within any lean protein diet.
Recipe from: 100 Days of Real Food
- 2 teaspoons paprika*
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme (I ommitted this)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken (3-4 lbs). Mine was 4.26 lbs and I cooked mine on high for 5 hours and it was perfect.
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker. (You want big pieces of onion because the whole role of the onion is to give the chicken something to sit on so it doesn’t burn).
- 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. I used all of the spice mixture but next time I might use a bit less.
- 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. You will be surprised at how much liquid there is in the pot when it’s done cooking.
- Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
Now we all know that slow cookers and crispy are oxymorons. So the only thing that I added to this recipe is that when I took the chicken out of the crock pot (which you must do very carefully as it’s literally falling off the bone), I put it in a baking dish and put it under the broiler for 5 minutes to crisp up the skin. I strongly suggest that you do this step.
I served it with roast potatoes and steamed broccoli. I would say the leftovers would make for great sandwiches or to be used in other recipes, but we didn’t have ANY leftovers. So that’s what I would call a success!
*And if you think that your kids won’t like the paprika taste then I would just liberally shake garlic salt and the onion powder over the chicken and then place it on the bed of onions.