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When you just don't have the time to put the bird in the oven and roast it, the Crockpot comes in quite handy. Sure, you won't have the crispy skin, but with the right seasonings, you can have a delightfully tasting bird.
If you don't want the bird to sit in the juices, then make several balls of aluminum foil and place it at the bottom of the crock.
1 whole chicken (about 4-5 lbs.), insides removed
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
(aluminum foil, or thickly-sliced onions or vegetables)
Rinse the chicken thoroughly and pat it dry with paper towels.
In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined. Rub the seasoning mix all over chicken — on the outside skin, the inside cavity, and on the chicken breasts underneath the skin.
Place the chicken in the crock. I recommend having it on a few balled up alluminum foil balls, but its your choice.
Cook on high for 6 hours (When its done, the internal temperature needs to be 160 degrees F or above).
Remove the chicken from the slow cooker. It may be so tender that it falls apart while removing it!
Serve as desired.
If you don't want the bird to sit in the juices, then make several balls of aluminum foil and place it at the bottom of the crock.
Portions: 1 Red = 5oz chicken without skin.
INGREDIENTS:
1 whole chicken (about 4-5 lbs.), insides removed
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
(aluminum foil, or thickly-sliced onions or vegetables)
DIRECTIONS:
Rinse the chicken thoroughly and pat it dry with paper towels.
In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined. Rub the seasoning mix all over chicken — on the outside skin, the inside cavity, and on the chicken breasts underneath the skin.
Place the chicken in the crock. I recommend having it on a few balled up alluminum foil balls, but its your choice.
Cook on high for 6 hours (When its done, the internal temperature needs to be 160 degrees F or above).
Remove the chicken from the slow cooker. It may be so tender that it falls apart while removing it!
Serve as desired.
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