Juicy Crockpot Whole Chicken
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 30 mins
-
Servings
6 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Juicy Crockpot Whole Chicken
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Crockpot Whole Chicken is an easy rotisserie-style chicken dinner that results in delicious, juicy, and tender meat on the inside and crispy on the outside!
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Ingredients
Chicken:
- 4 to 5- pounds whole chicken
Vegetables:
- 3 celery ribs cut into 2-inch pieces
- 2 carrots peeled and cut into 1-inch pieces
- 1 onion peeled and cut into wedges
- 8 ounces red potatoes cut into 1-inch pieces
- 4 garlic cloves peeled and smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Stuffing:
- 4 garlic cloves peeled and smashed
- 6 sprigs fresh rosemary
- 1 lemon quartered
Seasoning Paste:
- 2 teaspoons kosher salt plus more
- 1 ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning herbs
- 1/2 teaspoon black pepper plus more
- 1/2 teaspoon dried thyme or 1 teaspoon chopped fresh
- 4 teaspoons olive oil plus more for brushing
Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
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Instructions
Chicken:
- Arrange celery, carrots, onion, potatoes, four cloves of garlic, four springs of rosemary, and thyme sprigs in an 8-quart slow cooker bowl, creating a nest for the chicken with the vegetables.
Seasoning Paste:
- In a small bowl, combine salt, paprika, black pepper, dried thyme, Italian seasoning, and olive oil to make a paste.
- Remove the giblets and neck from the chicken. Pat the outside and inside of the chicken dry with paper towels.
- Spread the paste evenly over the chicken skin.
Stuffing the Chicken:
- Stuff the chicken with the quartered lemon, four garlic cloves, and six rosemary sprigs.
- Place the chicken breast side up on the vegetables.
- Tie the chicken legs.
Cooking the Chicken:
- Cover and cook on the “High” setting for 4 to 5 hours or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF and the thighs reach 170ºF.
For Crispy Skin and Vegetables:
- Line a baking dish or tray with foil.
- Brush the chicken with olive oil and broil 10 inches away from the top of the oven until the skin is browned and crispy, about 5 minutes.
- To brown the vegetables, transfer them to a foil-lined baking dish and broil them 10 inches away from the top of the oven for 8 - 10 minutes.
- Let the chicken rest for 15 minutes before carving.
- Add vegetables to a platter, and place carved chicken on top.
Gravy:
- Transfer chicken drippings to a fat separator and set aside the dripping.
- Melt two tablespoons of unsalted butter in a medium saucepan over medium heat and then whisk in two tablespoons of flour. Once a pale roux is formed, gradually whisk in 1 cup of the chicken drippings, stirring continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season with salt and pepper to taste.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
17g
(6%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Cholesterol
119mg
(40%)
Sodium
949mg
(40%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4084IU
(82%)
Vitamin C
21mg
(23%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 119mg | 40% |
| Sodium | 949mg | 40% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4084IU | 82% |
| Vitamin C | 21mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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