Whole Roasted Chicken in a CrockPot

I have been making this for years. It not only tastes great, but it will make your house smell deelish and it looks like you put a lot of work into it (which you didn’t because it is super easy and it cooked by itself in the CrockPot all day while you were eating bonbons and watching Oprah reruns hard at work).

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)

In a small bowl, combine the spices.

Remove any giblets from chicken. Rinse chicken with water and pat dry.

Rub spice mixture onto the chicken.

Add chicken to CrockPot. No liquid is needed, the chicken will make its own juices.

Cook on low 4-8 hours.

Did I change anything? I never have all of these spices on hand all at the same time. It doesn’t matter. Just use the ones you have. Also, the original recipe calls for adding some sliced onions on the bottom of the CrockPot before adding the chicken. I have never done that, so I left it out.

What did the family think? Everyone always eats it, even our youngest, as long as there is ketchup involved.

Where did the recipe come from? Food.com

photo from Google


Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Make Ahead of Time, Super Easy to Make

2 Responses to Whole Roasted Chicken in a CrockPot

  1. I’ve been known to just sprinkle Lawry’s seasoned salt on the chicken and put it in the crockpot. Also quite tasty.

  2. I rub mine with EVOO, sprinkle salt & pepper on outside and inside, put a lemon cut in halves or quarters and a whole garlic bulb cut directly in half (no peeling necessary) into the cavity. I’ll often do this when I need pre-cooked chicken for a few recipes for the week. I’ll have to try this spice/herb mixture next time!

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