Saturday, November 14, 2015

Crock Pot Whole Chicken

I am so excited to share this first recipe with you.  I remember the first time I did this.  There was no way I thought it would work.  Well, it did and the chicken tasted great.  Recently, I've been getting chicken straight from the farm.  What a difference in taste. If you have a local farmer selling chickens, eggs or anything, that's the way to go! This recipe calls for some vegetables but you can also make it without if you are doing this last minute.  I'll show you how!

Whole Chicken in the Crock Pot

Ingredients
1 4-5 lb whole chicken
2 carrots
2 stalks of celery
garlic powder to taste
onion powder to taste
pepper to taste
paprika to taste and even optional

Directions
1) Peel and cut carrots into 2 inch pieces

2) Cut celery into 2 inch pieces

3) Line the bottom of the crock pot with carrots and celery.

4) Season chicken to taste with garlic powder, onion powder, pepper and paprika.  I go really heavy on the paprika but I know some people don't like it.  Really, any seasonings you want to put on the chicken will work.

5) Place chicken on top of carrots and celery.

6) Cook on low for 8 hours


7) ENJOY!

If you find yourself without carrots and celery don't worry.  All you have to do is make 4 aluminum foil balls and place them on the bottom of the crock pot.  They work the same way the vegetables would've.  Place the chicken on top of the aluminum foil and cook away!



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95 comments :

  1. Family3KidsNovember 14, 2015 at 3:59 AM

    No Liquid in crock pot? Wow! I can't wait to try this! Thank you for doing this. I love making dinners in the crock pot since always on the run but I don't like all the sodium so I stopped cooking in it.
    Thank you for the recipes!

    ReplyDelete
    Replies
    1. purplemoonNovember 14, 2015 at 5:06 AM

      As the chicken cooks, it will generate liquid!

      Delete
    2. Lois BurmesterNovember 14, 2015 at 12:48 PM

      The researchers found dangerously high levels of aluminum in foods after being cooked, reheated, and even cooled on aluminum foil. The cause for alarm is that when aluminum accumulates in the body, it can lead to osteoporosis and Alzheimer’s

      Delete
    3. ShirleyNovember 14, 2015 at 5:36 PM

      If aluminum is an issue for you (I also avoid it), think out of the box.... use something like shot glasses or ramekins turned upside down to hold the chicken up out of the juices. I got lucky and bought a "cheap" 4 quart crock pot a few years ago and it included a stainless steel rack to hold the food up about 3/4 of an inch from the bottom!! LOVE IT!!!

      Delete
    4. UnknownNovember 16, 2015 at 4:24 AM

      I do this all the time and have never used aluminum. It's unnecessary. Also, save the broth it makes for homemade soup! I freeze mine in canning jars. Usually get about 2 quarts worth.

      Delete
    5. UnknownNovember 16, 2015 at 1:11 PM

      hI are we sure it is 8 hours, my chicken had one of those 'ready pop' meters on it and it is popped after 6 hours

      Delete
  2. UnknownNovember 14, 2015 at 4:02 AM

    This comment has been removed by the author.

    ReplyDelete
  3. No longer in businessNovember 14, 2015 at 4:13 AM

    Here's a little tip...stuff the chicken with garlic and lemon. So good!!!

    ReplyDelete
    Replies
    1. ChristiNovember 16, 2015 at 11:50 AM

      How much garlic and lemon? I plan on making this tomorrow

      Delete
    2. ChristiNovember 16, 2015 at 11:51 AM

      How much garlic and lemon? I plan on making this tomorrow

      Delete
    3. UnknownDecember 3, 2015 at 7:29 AM

      Yum idea!

      Delete
  4. UnknownNovember 14, 2015 at 4:17 AM

    Can you start with the chicken frozen?

    ReplyDelete
    Replies
    1. SuzanneNovember 14, 2015 at 4:25 AM

      Its not safe to use any frozen meats in a crock pot. The temperatures are not adequate enough.

      Delete
    2. UnknownNovember 14, 2015 at 4:31 AM

      This comment has been removed by the author.

      Delete
    3. UnknownNovember 14, 2015 at 4:33 AM

      I do it every day. Still alive.

      Delete
    4. UnknownNovember 14, 2015 at 5:05 AM

      I do it too, but on a website like this it probably isn't a good idea to recommend others to do it as would be my luck, they would get sick :(

      Delete
    5. UnknownNovember 14, 2015 at 5:40 AM

      I always cook a whole chicken like this. The temperature is adequate enough to thaw the thing and cook it perfectly so the meat is tender but doesn't disinigrate as soon as you touch it.

      Delete
    6. UnknownNovember 14, 2015 at 7:04 AM

      If you use frozen chicken make sure to allow extra cooking time to ensure its cooked throughout

      Delete
    7. BeeNovember 14, 2015 at 4:40 PM

      I always put my meat in the crock frozen. Everything cooks fine and is much moister!

      Delete
    8. PiaNovember 15, 2015 at 12:59 AM

      I've wanted to try this too but I read that it's not because it won't cook the chicken (it will) it just cooks it too slowly so the chicken will be at a temp that's perfect for bacterial growth for prolonged periods. Thus, there's a higher chance of food poisoning.

      Delete
  5. UnknownNovember 14, 2015 at 4:22 AM

    Hi! Are you able to provide serving size and nutritional value with the recipe?

    ReplyDelete
  6. Mama Burns WaterNovember 14, 2015 at 4:26 AM

    This comment has been removed by the author.

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 4:33 AM

      Pinterest! Yes!

      Delete
    2. UnknownNovember 14, 2015 at 4:55 AM

      Do you know how to pin on a mobile without a pin lead??
      I want to start a board for all these health recipes!!!
      Or is she on Pinterest???

      Delete
    3. UnknownNovember 14, 2015 at 5:36 AM

      If you're using an iPhone, in Chrome, click the three dots in the top right-hand corner, then the upload button. Swipe to find the Pinterest icon. (You have to have the Pinterest app in your phone.) I'm not sure if it also works in Safari but a quick Google search should show you. Good luck!

      Delete
  7. RevaNovember 14, 2015 at 4:29 AM

    Another good thing... Apple/onion inside the chicken

    ReplyDelete
  8. UnknownNovember 14, 2015 at 4:37 AM

    can you stuff the chicken?

    ReplyDelete
  9. UnknownNovember 14, 2015 at 4:43 AM

    I have mixed different spices, cilantro, juiced a couple of limes (put one in chicken that has been poked and rubbed with seasoning mixture)

    ReplyDelete
  10. UnknownNovember 14, 2015 at 4:57 AM

    I do this cutting a few onions in half and placing in the bottom of the pot to raise the chicken. I also put herbs and a cut lemon inside the chicken. Perfect. When chicken is done I remove the meat and return carcass to the crock pot on high with water to cover and lit cook on high a few hours. The best chicken stock ever. The next day add fresh veg and egg noodles for soup!

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 5:30 AM

      I've never made chicken stock (I've never even cooked a whole chicken before) but I've heard it's the best tasting. After you add the water and cook on high, do you just remove the remains bones or do you have to strain them out?

      Delete
    2. UnknownNovember 14, 2015 at 6:04 AM

      It's best to strain to get all the little bits out of you broth.

      Delete
    3. UnknownNovember 14, 2015 at 6:04 AM

      It's best to strain to get all the little bits out of you broth.

      Delete
    4. Joan DonohueNovember 15, 2015 at 9:38 AM

      Great idea! Never thought of that. Thanks!

      Delete
  11. GirlyBuddhaNovember 14, 2015 at 5:05 AM

    I'm definitely a recipe follower :-) Anyway you could provide exact measurements for the seasonings? I'm not really good with knowing how much to use to "season to taste."

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 7:32 PM

      It was about 1/2 teaspoon for each spice. I hope that helps.

      Delete
  12. UnknownNovember 14, 2015 at 5:35 AM

    Never rinse chicken. The bacteria from the chicken gets splashed around the kitchen. The heat from cooking will kill off any germs

    ReplyDelete
    Replies
    1. wendy mNovember 14, 2015 at 1:13 PM

      I think you're turning the water on too strong. I've tried cooking it without rinsing and the "chickeny" flavor ends up way too strong and grosses me out.

      Delete
    2. UnknownNovember 18, 2015 at 4:16 PM

      It's a health and safety authority recommendation. Nothing to do with taste. Stops the germs being spread from uncooked chicken!!

      Delete
    3. wendy mNovember 20, 2015 at 8:11 AM

      If your sink is shallow and it splashes out just clean it up. You wash your hands after you touch it, right? Same idea.

      Delete
    4. UnknownFebruary 27, 2016 at 7:45 PM

      I think farm raised and properly handled is a little different then the store bought chickens. I would feel comfortable not to rinse my farm organic raised chickens but I would still do it. Store chickens are sometimes awful and yellowish like looking. These, I would particular rinse out. Gently, to not spread anything. I always spray my sink with diluted vinegar after handling meat in it.

      Delete
  13. UnknownNovember 14, 2015 at 5:36 AM

    Never rinse chicken. The bacteria from the chicken gets splashed around the kitchen. The heat from cooking will kill off any germs

    ReplyDelete
    Replies
    1. ShirleyNovember 14, 2015 at 5:42 PM

      I spent years of my life as a professional cook and I have no doubt you mean well.... but if you have ever been around poultry (either alive or at a processing plant) you would slow down and take the need time to clean it up very well!!! Cleaning up is part of being a good (and sanitary) cook.

      Delete
    2. wendy mNovember 20, 2015 at 8:12 AM

      Truth. ^

      Delete
    3. Madelin3November 25, 2015 at 9:00 AM

      I agree. People don't know how to be careful when cleaning. "Handle every gun like it's loaded" method is best!

      Delete
  14. CjkoNovember 14, 2015 at 5:50 AM

    I've used frozen meat and my friend does all the time and we have not gotten sick. I did research it awhile back though and it is not recommended. The crock pots low temperature can allow bacteria to grow which can obviously make you sick.

    ReplyDelete
  15. Nanaof4November 14, 2015 at 5:56 AM

    This comment has been removed by the author.

    ReplyDelete
  16. Nanaof4November 14, 2015 at 5:58 AM

    We don't eat chicken. Can I use a turkey breast instead? Will it produce liquid, and is cooking time the same?

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 1:21 PM

      Yes. It is delish!

      Delete
    2. KymNovember 16, 2015 at 7:30 PM

      Yes! I might try a little turkey for a two-man Thanksgiving!!

      Delete
  17. UnknownNovember 14, 2015 at 7:01 AM

    We only eat white meat, can I do this with bone-in, skin-on breasts? Should I add a little broth if so?

    ReplyDelete
  18. UnknownNovember 14, 2015 at 8:39 AM

    Can I use two smaller chickens? The chickens at the organic farm nearby have smaller birds that I'd like to use. Also, any recommendations for a "clean", quick and easy side dish?

    ReplyDelete
  19. UnknownNovember 14, 2015 at 9:23 AM

    This sounds perfect- I love the tip to use onions instead of foil. I have all the ingredients on hand so this is what we'll be having tonight. Thanks!!

    ReplyDelete
  20. BrettanyNovember 14, 2015 at 9:56 AM

    What about boneless chicken? I have a hard time with meat on the bone.

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 1:53 PM

      This just falls off the bone. I don't like bones either.

      Delete
  21. Colleen D.November 14, 2015 at 9:57 AM

    Can I cook for 1/2 time on high?

    ReplyDelete
    Replies
    1. JspinNovember 15, 2015 at 6:23 PM

      Yes. I did tonight and it was great. Moist and tender.

      Delete
    2. JspinNovember 15, 2015 at 6:24 PM

      Yes. I did tonight and it was great. Moist and tender.

      Delete
  22. UnknownNovember 14, 2015 at 11:49 AM

    Has anyone done this with a cut up whole chicken? Please respond back trying to make for dinner.

    ReplyDelete
  23. UnknownNovember 14, 2015 at 12:50 PM

    Use Adobo seasoning. So amazing!

    ReplyDelete
  24. UnknownNovember 14, 2015 at 1:46 PM

    A tip for those making broth..After straining, refrigerate the broth and remove the fat once it hardens on the top. Warm up a little and pour into ice cube trays. Each cube usually ends up being about 1/4 cup. Freeze and then pop out and store in freezer bag. Real handy when you need small portions for other recipes.

    ReplyDelete
    Replies
    1. UnknownNovember 14, 2015 at 1:52 PM

      Great tip!

      Delete
    2. UnknownNovember 14, 2015 at 2:51 PM

      I never thought of freezing the broth! I'll definitely do that now! Thanks so much.

      Delete
  25. UnknownNovember 14, 2015 at 1:47 PM

    Can't wait to get started! Thank you

    ReplyDelete
  26. UnknownNovember 14, 2015 at 2:39 PM

    Internal temperature is 165 for fully cooked chicken. Check the thickest part of the brest

    ReplyDelete
  27. UnknownNovember 14, 2015 at 2:39 PM

    Internal temperature is 165 for fully cooked chicken. Check the thickest part of the brest

    ReplyDelete
  28. mksmomNovember 14, 2015 at 2:40 PM

    What do you suggest eating with the chicken? To keep it "clean"
    Super excited to get started with this. Thanks for adding me to the group!

    ReplyDelete
    Replies
    1. UnknownNovember 15, 2015 at 2:12 PM

      Brown rice or quinoa. Mix it with the veggies.

      Delete
  29. UnknownNovember 14, 2015 at 5:01 PM

    Just made this today. It was so yummy!

    ReplyDelete
  30. UnknownNovember 14, 2015 at 5:03 PM

    Just made this today. It was so yummy!

    ReplyDelete
  31. RachelNovember 14, 2015 at 6:27 PM

    Can you post 'after' pictures please? Thanks!

    ReplyDelete
  32. UnknownNovember 15, 2015 at 6:35 AM

    What do I serve with the chicken?

    ReplyDelete
  33. UnknownNovember 15, 2015 at 7:00 AM

    What sides do you serve this with?

    ReplyDelete
  34. AbbyNovember 15, 2015 at 2:03 PM

    If I use chicken breast and not the whole chicken, how does that change the cooking time?

    ReplyDelete
  35. Lauri~Full of LifeNovember 15, 2015 at 6:42 PM

    Go Shirley! Go Shirley! Exactly my thought~use a heatproof container of any description that won't swallow up too much of the vertical space needed to accommodate the chicken.

    ReplyDelete
  36. UnknownNovember 16, 2015 at 4:08 AM

    Can I thaw the chicken first?

    ReplyDelete
  37. UnknownNovember 16, 2015 at 4:10 AM

    This comment has been removed by the author.

    ReplyDelete
  38. UnknownNovember 16, 2015 at 6:02 AM

    Hi, what would you eat this with or do you just have the chicken?

    ReplyDelete
  39. UnknownNovember 16, 2015 at 4:42 PM

    I made mashed cauliflower with it tonight. 👍👌

    ReplyDelete
  40. AnonymousNovember 16, 2015 at 5:49 PM

    I made the roast tonight.. I have the chicken for tomorrow's dinner in the crock pot now in the fridge all ready to sit it in the heating unit of the crock pot and press LOW.

    ReplyDelete
  41. UnknownNovember 16, 2015 at 7:29 PM

    Instead of carrots and celery on the bottom I cut 2 apples and 2 onions in half and put those in the bottom. I put apple and onion in the cavity of the chicken too. I plan on using the leftovers for Buffalo Chicken Wraps on Day 3 Menu.

    ReplyDelete
  42. MyEbella aka KimNovember 16, 2015 at 10:52 PM

    Yes I second after pictures... very visual person!

    ReplyDelete
  43. CarlyradoNovember 17, 2015 at 7:19 AM

    I used a 4lb chicken and cooked on low for 8 hrs and it was dry- it turned to paste in my mouth when i tried to chew it :( What did I do wrong?? I dont want to mess up the roast for today by overcooking????

    ReplyDelete
  44. 14karatNovember 17, 2015 at 6:16 PM

    This comment has been removed by the author.

    ReplyDelete
  45. 14karatNovember 17, 2015 at 6:23 PM

    I have bad luck with chicken and crockpots. Anyone that has tried this recipe can you post how long you actually cooked it and the outcome? 8 hours in my crockpot would be too much. I'm certain. Thanks

    ReplyDelete
  46. Learning All TogetherNovember 18, 2015 at 1:19 PM

    How do you use up leftovers?

    ReplyDelete
  47. UnknownNovember 21, 2015 at 5:12 PM

    Cooking a whole chx in a crockpot is a staple in my house! I use organic chicken and rub it under the skin with a mix of smoked paprika, garlic, Italian seasoning, salt, oragano. I put it on foil balls in the slow cooker..when done i shred the meat, discard the skin. Clean, healthy, tender. ..my 1 year old who barely eats any meat wolfs this down!

    ReplyDelete
  48. UnknownNovember 21, 2015 at 5:13 PM

    Cooking a whole chx in a crockpot is a staple in my house! I use organic chicken and rub it under the skin with a mix of smoked paprika, garlic, Italian seasoning, salt, oragano. I put it on foil balls in the slow cooker..when done i shred the meat, discard the skin. Clean, healthy, tender. ..my 1 year old who barely eats any meat wolfs this down!

    ReplyDelete
  49. UnknownNovember 22, 2015 at 8:07 AM

    Cooking with aluminum- especially directly in a stew causes alzeimers.

    ReplyDelete
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