Whole Chicken in the Crock Pot Recipe

Whole Chicken Crock Pot

This whole chicken crock pot recipe is so simple and easy, I almost thought it was too good to be true the first time I made it! Summer is a busy time of year for us: Myra’s dad works out of town as a fisherman for most of it and so between 2+ hours of commuting, daycare drop offs and pick ups, and me also working full time…dinners are usually thrown together and last minute. Enter the crock pot: It makes it so easy to toss ingredients into the night before, turn it on before we leave the house the next morning and then we come home from a long day to a house that smells delish and dinner hot and ready! This whole chicken recipe is one of my fav’s.

It is easy to change up the flavor by adding in whatever spices you like too. I prefer to make this with garlic and onion, but you could try other combos like rosemary, lemon, etc.

Ingredients for Whole Chicken Crock Pot:

1 4-5 lb whole chicken
2-3 medium carrots
2 stalks of celery
1/2 tsp garlic powder (or 2 fresh cloves finely chopped)
1/2 tsp onion powder (or 1 small onion sliced)
Salt & Pepper – to taste
1/2 tsp paprika – or to taste (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 outside of chicken with garlic powder, onion powder, paprika, salt and pepper. Or if you prefer to use fresh garlic and onion, place inside cavity of chicken. You can swap or add in any other seasoning you prefer too (try a little rosemary, or place 1/2 a lemon inside the chicken before cooking. It’s a very flexible recipe!)
5) Place chicken on top of carrots and celery.
6. Cover and cook on low for 8 hours.
7. ENJOY!!

**If you find yourself without veggies to place under the chicken, you can place 4 golf ball-sized aluminum foil balls in the bottom instead (or a rack if your crock pot came with one, or a few upside-down ramekins, etc if you are concerned about aluminum leeching into your foods) . The main point is to keep the chicken from sitting directly in the juices it will create as it cooks 🙂

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