Crock Pot Whole Chicken Recipe

Crock Pot Whole Chicken Recipe:-This recipe for Crockpot Whole Chicken produces the most flavorful and juicy chicken that is prepared in the rotisserie style. In the slow cooker, a whole chicken and vegetables are cooked together to create a dinner that is not only simple but also impressive.

Crock Pot Whole Chicken Recipe

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This recipe for Crockpot Whole Chicken produces the most flavorful and juicy chicken that is prepared in the rotisserie style. In order to create a dinner that is not only simple but also impressive, a whole chicken and vegetables are cooked together in a slow cooker. accompanied by instructions on how to brown the chicken and how to make gravy from the drippings of the chicken. One of the most popular meals in the family!

INGREDIENTS

• 1 medium yellow onion, chopped into 1-inch pieces
• 4 medium carrots, chopped into 1-inch pieces
• 2 medium Yukon gold or red potatoes, chopped into 1-inch pieces
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 pound whole chicken
• 1 tablespoon olive oil
• ½ lemon, cut in half
• 4-6 sprigs fresh rosemary or fresh thyme

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FOR GRAVY (OPTIONAL):

• 2 tablespoons unsalted butter, optional, for gravy
• 2 tablespoons all-purpose flour, optional, for gravy

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INSTRUCTIONS

• Place the carrots, potatoes, and onion in the bottom of the slow cooker. Prepare the slow cooker. To the greatest extent possible, arrange them in a single layer.
• The ingredients for the spice rub are as follows: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper.

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• Blend all of these ingredients together in a small bowl.
• The chicken should be placed in a baking dish so that any excess juices can be collected.

• It is necessary to remove and dispose of any bag of internal organs that may be present in the cavity of the chicken.
• To remove any liquid that might be present in the cavity, drain it.

• A paper towel should be used to pat the chicken dry. Relax the skin that is surrounding the breasts.
• To season the chicken, first rub it with olive oil, and then rub it with the spice rub. If you have the opportunity, try to get some of the seasoning under the skin on the breasts.

• The cavity of the chicken should be filled with the lemon pieces and fresh rosemary or thyme sprigs by placing them there.
• Use kitchen twine to secure the legs together, but this step is optional.

• The breast side of the chicken should be facing up when it is placed on top of the vegetables in the slow cooker.
• The chicken should be cooked on high for four to five hours with the lid on, until the thickest part of the leg registers at least 165 degrees Fahrenheit, but it should not touch the bone.

• In order to prevent an excessive amount of heat from escaping the slow cooker, it is best to refrain from opening the lid of the slow cooker while it is being used.
• Alternatively, you can brown the chicken and vegetables and make a gravy by following the steps that are outlined below.
• You can serve the chicken and vegetables in their current state.

OPTIONAL: BROWN THE CHICKEN AND VEGETABLES UNDER THE BROILER

• The grill should be preheated with a rack placed in the middle of the oven.
• The chicken should be placed on a rimmed baking sheet with the breast side facing up.
• It is especially important to use a metal baking sheet or another pan that is safe for broiling.

• When placing the vegetables around the chicken in the slow cooker, use a slotted spoon to do so, making sure to leave any juices behind from the chicken.
• If you want the skin of the chicken to brown and the vegetables to start browning around the edges, you should broil them for four to five minutes.
• Prepare the chicken for slicing and serving by allowing it to rest for approximately ten minutes with the pan covered loosely with aluminium foil.

OPTIONAL: MAKE GRAVY WITH THE JUICES FROM THE SLOW COOKER.

• Butter, two tablespoons’ worth, should be melted in a saucepan of medium size over medium heat.
• Continue to cook for thirty seconds after whisking in two tablespoons of flour.
• The juices from the slow cooker should be poured in gradually while the mixture is continuously whisked.

• Cook, whisking frequently, for approximately five minutes, or until the mixture has thickened.
• Add salt and pepper to taste, and season to taste. Chicken should be served with gravy.