Monday, September 26, 2016

How to Cook a Whole Chicken in the Crock Pot {Recipe}

Dinner has been hit or miss since we got back from vacation. Somehow between the travel, sand and sun, I lost my cooking mojo. We've been having dinner at home nonetheless but the meals themselves have been less than impressive. This past week I decided to pull myself from the cooking rut I've got myself into and start making new dishes. First up, I wanted to tackle cooking a whole chicken. Sounds simple enough, right? Well it is and today I'm going to share with you how to do so. This recipe will replace the rotisserie chickens you get from wholesale stores.

Ingredients for your Crock Pot Chicken
  • 1 Whole Chicken, thawed (mine was roughly 3 pounds)
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbsp. Paprika
  • 1 tbsp. Seasoning Salt
  • 1 tbsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Thyme
  • Pinch of Cayenne Pepper
  • 1 Onion
Prep and Cooking Instructions

In a small bowl combine the seasoning salt, paprika, garlic powder, onion powder, salt, pepper, cayenne and thyme, mixing well. Set to the side. Before you start seasoning your chicken, make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot. Place four golf ball sized, aluminum balls in the bottom of the crock pot. This helps keep the chicken elevated out of the juices, so that it can evenly brown and cook thoroughly. Cut the onion in half and place in the cavity. Now place the chicken, breast side up, on top of the aluminum foil balls in the crock potDrizzle with extra virgin olive oil and rub it all over the chicken. Now sprinkle your seasoning mixture over your chicken. Using your hands, rub the mix under the wings, from top to bottom of your chicken, covering the chicken completely. Place your lid on your pot, turn your setting to low and cook for 8 hours. 

As seen here, the chicken is really coated with the seasoning. This is what will give your chicken the flavor you are used to when you purchase from Sam's and Costco. I won't lie I had high expectations for this chicken. I planned our meals based on this chicken so I needed it to turn out. We went about our day and 8 hours later I attempted to remove the chicken so I could shred it and this is what happened: 

Not the most appealing photo I know but this chicken was so tender it fell off the bone without any assistance on my end. This was a good sign. I picked the meat from the pile using two forks, shredding it as I went. The end result was about 6 cups of chicken, which gives us about 3 meals. 

This shredded chicken was tender, juicy, and had amazing flavor. I've never cooked with thyme or cayenne pepper before and it made a huge impact on the taste. Goodbye are the days of me purchasing chickens from wholesale stores. This recipe cooks itself and the end results is a chicken that's sugar free (unlike those at Sam's and Costco) and per serving is cheaper than buying chicken breast. Give it a try and I promise you will be sending me your praises! 

Are you in a dinner rut? This one chicken provided inspiration for 3 new to us meals: Chicken Verde Mac & Cheese, Chicken and Cream Cheese Taquitos and Chicken Enchilada Rice Bake. Looking for more meal ideas? Be sure to visit Whitney, Kate and Whitney to see what meals they made this month. 

Happy Monday, friends! 

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