Crockpot Whole Chicken
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
596 kcal
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Course
Main Course
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Cuisine
American
Crockpot Whole Chicken
Description
This method involves seasoning the chicken generously with kosher salt, paprika, and freshly ground black pepper before placing it on top of prepared vegetables inside a 6-quart slow cooker. Cooking times on low or high heat ensure thorough doneness and tender meat that can be served in pieces or shredded. The vegetables act as a rack and flavor base, absorbing juices and remaining suitable as a side or broth ingredients.
The slow cooker approach allows gradual flavor melding and moisture retention, resulting in succulent chicken with a simple seasoning profile enhanced by the aromatics and spices from the vegetable mix. The broth produced by vegetables and chicken cooking together captures extra depth.
This dish can stand alone as a one-pot meal or the shredded chicken can be refrigerated for use in other dishes. The broth may be saved refrigerated or frozen for future soups or stews, making efficient use of all cooked components and minimizing waste.
Ingredients
- 1 5 pound chicken , giblets removed
- 1 tablespoon kosher salt
- ½ teaspoon paprika
- black pepper freshly ground
- 8 ounces carrot or whole peeled carrots chopped into 2-inch pieces, baby
- 4 red potatoes halved, large
- 1 yellow onion , peeled and quartered
- 1 Anaheim pepper , halved and seeded
- 6-8 cloves garlic , peeled and smashed
- parsley Italian flat leaf, handful
Instructions
- Rinse the chicken well and pat dry. Mix the kosher salt and paprika together and season the chicken generously with the kosher salt mixture and freshly ground black pepper.
- Scatter the vegetables in the bottom of a 6 quart slow cooker then place the seasoned chicken on top of the vegetables so they act as a shelf for the chicken.
- Cook on high for 4-5 hours or low for 8-9 hours, or until the internal temperature reaches 165 degrees F and the juices run clear.
- Remove the chicken from the stock and let the chicken rest for 5-10 minutes. If serving immediately, cut the chicken into pieces. You can serve the vegetables with the chicken or strain the vegetables from the broth and save the broth for up to 1 week in the refrigerator or freeze for up to 3 months.
- Or if you want shredded chicken, allow the chicken to cool for about 15 minutes then shred with two forks and refrigerate for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 596kcal | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 44g | 88% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 163mg | 54% |
| Sodium | 1403mg | 58% |
| Potassium | 1186mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5609IU | 112% |
| Vitamin C | 20mg | 22% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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