Using your crock pot or slow cooker to cook a whole chicken is soooooo Easy! You literally put it in the crock pot and let it do its thang, the result? Tender chicken meat, falling off the bones, Plus read to the bottom to make your own chicken broth after you enjoy your delicious chicken meal.
Easy Crock Pot Whole Chicken
1 whole chicken (4-5 pounds)
1 1/2 Tbsp olive oil
1 tsp poultry seasoning (no MSG)
1 tsp salt
1/2 tsp paprika
1/2 tsp granulated garlic
1/4 tsp black pepper
- Get your crock pot or slow cooker whatever you want to call it. Lightly grease the bottom of the crock pot.
- If needed remove the bag from the inside of the chicken. Rinse the chicken thoroughly inside and out under water. Pat dry with paper towels.
- In a small bowl combine the olive oil, poultry seasoning, salt, paprika, granulated garlic and pepper.
- Using your fingers, gently slide your fingers under the skin, without tearing the skin, separate the skin from the meat of the breast. Rub the seasoning mixture all over the chicken, inside and out and under the skin on the breast meat.
- Place the chicken, breast side down, into the crock pot. Cover with the lid. (No need to add any liquid to the crock pot).
- Set your crock pot to cook on Low for 8 hours or High for 4 hours.
- The chicken is done when a thermometer registers 170F. Remove the chicken from the crock pot and let the chicken rest for at least 10 – 20 minutes before carving. The meat continues cooking during this resting period and the juices will redistribute through the meat.
- Cut the chicken and serve.
- Do not dump out the liquid in the crock pot. Once you have removed all the meat from the bones, put the bones back in the crock pot and add about five cups of water. I also put any uneaten skin back in the crock pot.
- Set the crock pot on the low setting, cover with lid and leave overnight.
- The next day strain the bones from the chicken broth and pour into airtight containers, place containers in refrigerator.
- When the broth has thoroughly cooled a layer of fat will be on the top. Scrape the fat off the top, then the broth is ready to be used or can be stored for up to six months in the freezer.