Juicy Crockpot Whole Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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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
Description
The preparation starts by placing celery, carrots, onions, potatoes, smashed garlic cloves, rosemary, and thyme inside an 8-quart slow cooker to create a flavorful bed for the chicken. The whole chicken is dried, then coated with a seasoning paste of kosher salt, smoked paprika, Italian seasoning, black pepper, thyme, and olive oil.
The chicken cavity is stuffed with lemon quarters, garlic, and rosemary sprigs before placing it breast side up on the vegetables. The crockpot cooks the chicken on high for 4-5 hours or low for 6-8 hours until the internal temperatures ensure doneness. This method results in juicy meat infused with herb and citrus notes.
For crispy skin and roasted vegetables, the chicken and vegetables can be finished under a broiler or in an oven after slow cooking. The included butter and flour gravy is made from pan drippings, adding a rich sauce to accompany the meal.
Ingredients
Chicken:
- 4 to 5- pounds chicken whole
Vegetables:
- 3 celery cut into 2-inch pieces, ribs
- 2 carrot peeled and cut into 1-inch pieces
- 1 onion peeled and cut into wedges
- 8 ounces potato cut into 1-inch pieces, red
- 4 garlic peeled and smashed, cloves
- 4 rosemary sprigs, fresh
- 4 thyme sprigs, fresh
Stuffing:
- 4 garlic peeled and smashed, cloves
- 6 rosemary sprigs, fresh
- 1 lemon quartered
Seasoning Paste:
- 2 teaspoons kosher salt plus more
- 1 ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper plus more
- 1/2 teaspoon thyme or 1 teaspoon chopped fresh, dried
- 4 teaspoons olive oil plus more for brushing
Gravy:
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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