THE INGREDIENTS
- 1 whole chicken (4 to 5 pounds)
- 2 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp thyme
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
THE INSTRUCTIONS
In a bowl, combine all dry spices. Get over the grossness of it all and rub the spice mixture all over the chicken. Place it breast side down in a large crockpot (on a rack or propped up on a few balls of crumpled aluminum foil, so it’s not stewing in its own fat all day).
If you really want to, you can also shove an onion (quartered) and a couple of cloves of garlic inside the bird. I never do because it’s gross.
Don’t add water. Don’t add anything. Just put the lid on and cook it for 4 to 5 hours on high or 8 hours on low. You’ll know it’s done because the meat will literally start falling apart.
THE VERDICT
This has become our go-to chicken recipe over the last couple of months. I make it probably every other week. It’s just so freaking easy. I’ve even thrown the chicken in still half-frozen and it turns out. It tastes kind of like the rotisserie chickens you can buy pre-cooked at the store, but it’s WAY healthier and YOU KNOW WHAT’S IN IT.
It’s just a good, easy recipe. Don’t be thrown off by all the spices… It is really honestly not spicy and you can use the leftover meat for all kinds of things.
Watch the spices if you’re on a very specific diet – the cayenne or paprika could be issues. I’ve needed to modify slightly for myself, but I don’t think you can screw this one up if you play with it and make it work for you.
HINT: I’ve pre-mixed extra spice to streamline this already-fast slow cooker recipe at our house.
THE SOURCE
crockpot365.blogspot.com
I love to use my slow cooker and this recipe really is wonderful. I enjoyed this post.