I subscribe to this blog, 100 days of real food, and its about this family that made a pact to eat real food for 100 days, and then ended up sticking with it because they felt so much better. She has this recipe for an entire chicken cooked in a crock pot – no lie! How cool is that? I didn’t realize a whole chicken would fit in my crock pot until I tried it last week. I’m going to start mine first thing in the morning. Here are my reasons for making this recipe, and why you should too:

  1. It is so simple; you only need an onion, spices, and a lovely whole chicken, and then you can cook it while you are gone all day.
  2. It makes a ton of meat, enough for our family of four to freeze for 1-2 more meals.
  3. It is WAY cheaper to buy an entire organic chicken than to buy just breasts, or thighs, or whatever other chicken parts you normally cook with. The more work you do, the less the butcher charges you.
  4. Yummy chicken legs – need I say more.
  5. Your house will smell like heaven.
  6. At the end of the recipe is a link to make your own stock, using the leftover chicken parts and the same crock pot, and just adding some veggies, spices and liquid and cooking all night. It is SO delicious – and easy.

I had to get over the “gross, I don’t want to touch a whole chicken” part of it at first. I’ll admit, I’m a wuss at some things. I did it, and it wasn’t so bad, and now I’m not scared of it, just still a wee bit gaggy about it.

A couple of things I would like to point out about this recipe. I cooked mine for 8 hours on low, I like things slow and low in the crock pot. Leave enough time at the end to let the chicken rest, I’m going to try for 30 minutes this time around. I think this will hold in all the yummy juices and keep it from being too dry. I’m also going to use my Rib Rub spices recipe on the chicken this time since her spices are similar and I already have those made.

I hope this saves you crazy, busy people some time and makes it easier for you to feed your family fresh, homemade food. Smooches ya’ll!

Amanda Baley (182 Posts)

Amanda Baley is a stay at home rock star to two beautiful angel babies. Her background includes a decade of marketing for engineering firms. She has recently been dabbling in marketing consulting and public relations. For now, she is smooching on babies, making a heck of a lot of food, and running, and smiling!

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5 thoughts on “Whole Chicken in a Crock Pot, what?

  • August 23, 2013 at 1:45 am
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    I love whole chicken in the crock pot! I didn’t see it in the recipe, but here’s a trick I use to get more of a roasted chicken (a bit crunchy/browned skin) and less of a boiled chicken (kinda slimy and gooey): wad up 3-4 decent size pieces aluminum foil and put them in the bottom of the crock pot, then put the chicken in on top. This way, the foil balls sort of hold the chicken up out of the juices, so it’s less boiled, and more roasted. Still makes awesome broth! We’ve also poured about 1/2 – 3/4 of a can of beer in the bottom of the pot for a pseudo-beer can chicken like you’d make on the grill. Really good with a fruity beer like Blue Moon or a Shock Top Raspberry Wheat. Okay — now I know what I’m making for dinner tomorrow! :)

    • August 23, 2013 at 6:20 pm
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      Kara,
      That is so creative to use foil balls. I may try that next time. This chicken doesn’t end up boiled-tasting, it is pretty scrumptious. I also love the beer addition. =)

  • August 27, 2013 at 7:55 pm
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    Amanda:
    Using whole chicken has always been a part of my cooking since long ago raising kids. Always less expensive. Buying whole, cooking whole or cutting always saves you $$

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