Juicy and tender, this crockpot whole chicken recipe over-delivers on flavor and only requires 10 minutes of hands-on time. Ideal for holidays or casual weeknights.
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes
Yield:4-6 servings 1x
Category:Main Course, Gluten Free
2 teaspoons smokedpaprika
2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon thyme
2 teaspoons ground black pepper
1/2 teaspoon garlic powder
1 whole 4-5 pound chicken
1 medium onion, sliced (optional)
2 stalks celery, sliced (optional)
cilantro for garnishing (optional)
Combine all the spices in a small bowl.
Clean chicken and remove all the giblets. Pat it dry with a paper towel.
Rub the spice mixture onto the chicken as well as inside it.
Place the chicken in a plastic bag and refrigerate it overnight.
When ready to cook, throw in a half onion, sliced, at the bottom of the slow cooker. Remove chicken from bag and place it breast side down. Place the other half onion on top of it. Add celery slices around the chicken.
Cook on low for 6-8 hours. Insert an instant-read thermometer into the thickest part of the thigh. If the internal temperature of the chicken reaches 165°F, it’s done. Otherwise, cook a bit longer.
Dish the chicken and garnish with cilantro leaves. Serve warm.
For this recipe, you will need a 6-quart slow cooker in order for a whole chicken to fit in.
No liquid is needed here. The chicken makes its own amazing juice.
Feel free to add your preferred veggies. Potatoes and carrots are great options.