![]() ![]() This will allow the juices to redistribute and keep the meat really moist and tender. Then, place the chicken on a rimmed baking sheet or carving board and allow to rest for 10 minutes before cutting it up. When the chicken is finished cooking, remove the rosemary sprigs and discard. Add a couple rosemary sprigs on top and cook on high for 4 hours.Pour some water in the slow cooker around the chicken (to make stock as well).Place a whole chicken, patted dry and seasoned liberally with salt and pepper, on top of the onions.Add a layer of sliced onions to the bottom of your crockpot.The chicken comes out sooo juicy and moist every time!Īnd I love that this recipe ALSO makes chicken stock, which you can keep in your freezer for another day.Īre you ready to find out how easy it is to make a whole chicken in your slow cooker? Let’s go! How to make a slow cooker whole chicken And a couple (optional) fresh rosemary sprigs. You can use the meat in salads or in any number of soup, casserole, or other recipes throughout the week!Īll you need for this recipe is a whole chicken and an onion, plus some salt, pepper, and water. It’s such a great homemade alternative to buying a store-bought rotisserie chicken! But when my need for chicken is more utilitarian, I turn to my crockpot.Ĭooking a whole chicken in your slow cooker is one of the easiest, cheapest, and most beneficial things you can do for successful meal planning. When I’m feeling fancy, I love roasting a whole chicken in my Dutch oven. Use the meat throughout the week for recipes, meal prep, and get homemade chicken stock out of it, too! ![]() My own trick is to save the liquid and fat that collects at the bottom of the crockpot and use it to make fantastically crispy, fatty roast potatoes in the oven.Ever wonder how to cook a whole chicken in your slow cooker? All you need is TWO ingredients, FIVE MINUTES of prep, and your trusty crockpot for this easy super juicy, fall-off-the-bone tender chicken. If you really want to be a superhero, add some cut-up veggies and potatoes to the bottom of the pan for a simple, fast one-pot wonder. But this easier, no-fuss method actually might be new favorite. I have spent countless hours reading up on the best way to make a roast chicken - tweaking my recipe bit by bit over the years. The most surprising part of this process was how much I loved the tenderness of the chicken cooked in the crockpot - it was moist, cooked perfectly and pretty much fell right off the bone. ![]() I threw together a salad and some rice, and had dinner ready for Friday night. Off to swim class, the doctor and the supermarket we went, to arrive home to the most wonderful smell, and a perfectly cooked chicken. I seasoned the chicken well and just plopped the bird in the crockpot. You can also place the chicken under the broiler after cooking to crisp up the skin, but I didn’t find this to be a necessary step to success. Its tips included balling up some tin foil to raise the chicken up while cooking. I first read this guide from The Kitchn and watched its short video, which I found really helpful. ![]() When I am dinner prepping for busy weeks, I typically don’t make long-simmering meals that require my attention but rather just throw a bunch of stuff in the oven.īut on a recent Friday that was going to be particularly harried - with baby swim class, errands and a doctor appointment - I decided to try my hand at throwing an entire chicken in a crockpot. I know people love their crockpots and their instant pots, but there have been limited things I have made in a crockpot that I loved, or actually found more convenient. The crockpot has never been my favorite kitchen gadget. ![]()
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