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I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) slow cooker chicken recipe that keeps the chicken super moist, and falling-off-the-bone delicious—plus it’s a great way to switch things up if you usually roast chicken! And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make this dish.

Once the chicken is done it is flavorful enough to eat by itself as the main dish, or you can incorporate it into something else like pasta, chicken salad, chicken pot pie, or a casserole. We use a very basic crock pot that can be purchased on Amazon for about $25.

Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock.

I usually start the chicken stock after dinner by filling it to the top with water and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night and then in the morning, I strain it into wide-mouth jars to store in the freezer. It works great and couldn’t be easier!

The Best Whole Chicken in a Crock Pot 4.67 from 208 votes Course: Dinner Cuisine: American Keyword: crockpot, slow cooker Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Peanut/Tree-Nut Free Category: Chicken, One Pot / Sheet Pan, Slow Cooker

Active Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings (Adjust to suit) : 5 Calories: 389 kcal Author: Lisa Leake I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) slow cooker chicken recipe that keeps the chicken super moist, and falling-off-the-bone delicious. Print Ingredients 2 teaspoons paprika

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon thyme

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon pepper

1 onion

4 lb whole chicken Instructions Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Place chicken on top of the onions in the slow cooker, breast side down, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones! Recipe Notes Nutrition Facts Nutrition Facts The Best Whole Chicken in a Crock Pot Amount Per Serving Calories 389 Calories from Fat 234 % Daily Value* Fat 26g 40% Saturated Fat 7g 44% Cholesterol 130mg 43% Sodium 589mg 26% Potassium 379mg 11% Carbohydrates 3g 1% Sugar 1g 1% Protein 32g 64% Vitamin A 680IU 14% Vitamin C 4.5mg 5% Calcium 28mg 3% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. Some helpful tips from readers: If you use boneless skinless chicken breasts in this recipe, you’ll need to add some water to the dish before cooking, otherwise they may come out dry.

You could also cook a small turkey breast with this recipe; place it breast side down

You can cook this on low (for example, if you’re going to be at work all day and you want it to cook while you’re gone) if you start it first on high for an hour

If you do the Overnight Chicken Stock in the Crockpot you can use a hand immersion blender to blend up all the veggies in the stock (after taking out the skin and bones) so there’s no waste 139.7K shares Facebook 56

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