Sunday, March 16, 2014

Whole Chicken in a Crockpot

This is ridiculously easy. And even more ridiculously tasty. I can't believe I'd never cooked a whole chicken until now. I let the "giblets" nastiness scare me away for far too long. Yes, I may have gotten my mother to take them out for me... and put on the dry rub... but it was my first time, and now that I know how good this is, I will do it next time... if she's not here.

Recipe from 100 Days of Whole Food

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 1 large chicken
  1. Combine the dried spices in a small bowl.
  2. Loosely chop the onion and place it in the bottom of the slow cooker.
  3. 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.
  4. 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.
  5. 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!

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