I have a confession – I used to be afraid of whole chickens…..whole dead chickens. Well, I guess I might be afraid of a live chicken too if it was to run after me, trying to peck me to death.
I mean, in the packaging it looks so…..chickenish. It really looks like a chicken. I mean, there are legs and wings and body parts. When I open a pack of steak, it doesn’t look like a cow. With the chicken, I feel like I need to apologize while I’m fixing it. Sorry bird, but you are quite tasty. Not to mention I have this weirdness about meat on the bone that I’m trying to overcome.
So, I set out to teach myself to cook a whole chicken in the crock pot. I read tons of recipes, and this method suited me the best. And guess what? It’s EASY! I love it! The meat is so tender and it just falls off the bone. This is my method for cooking chicken forever! This particular chicken is from Earth Fare.
After watching Food, Inc I can’t buy any more Tyson chicken. This chicken was $10, but let me tell you…..it was GOOD. Totally worth the $10 and knowing it came from an okay source – and plus, I got 3+ meals out of this 3 pound bird. It did not die in vain…..it died somewhere, but not in vain.
Okay, take that bird out of the packaging and give it a bath in your clean sink. Try not to look directly at the bird…..or just think about how nice it will look on your plate with some mashed potatoes or rice.
Dry him off. Isn’t that weird to say? *Shiver* I used to tell people I kept paper towels only for cleaning up grease and dog puke…..but now I’ll have to add that I also keep it to dry my chicken off after its bath.
Now, freak out because you just washed a chicken in your clean sink. Get the heebie jeebies, and then break out your peroxide to disinfect everything.
Time to make a rub mixture! I love rubs. I once saw an advertisement that said “Everything’s better with a little butt rub.” Don’t wig out, it was an ad for spicy rub for roasts. You need onion powder, garlic powder, paprika, black pepper, and sea salt. Or not. You can use a rub you already have, or make your own. I’m not particular…..okay, so I am particular.
Rub the mixture all over the chicken. Don’t take the skin off. It helps hold in the yumminess. If you don’t want to eat the skin later, you can just peel it off when the chicken is done. Coat the bottom too. Leave no breast behind! Ha, ha! Okay, that was funny. Breast? Behind? Okay, this post is really going to the dogs.
Break out some foil/parchment paper and make two small balls out of it for the chicken to sit on top of in the crock pot. Sorta flatten the balls out a bit. Pour some water down in the bottom of the crock pot for steam….don’t cover the foil balls. I think I had about ½ inch of water in total.
Pick your chicken up and let it rest on top of the foil balls. Now, wash your hands and counter like a maniac.
Put on the lid and cook on high for 2 hours. Set a timer. I’m always setting timers and making notes.
After two hours, turn it to low and cook for another 5 hours. AHHH!!! The wing is starting to separate! And your kitchen is starting to smell delicious….sorta makes up for the whole chicken weirdness.
Get your thermometer and test to make sure it’s done. It should read 160 degrees….mine was WAY hotter than that. You have a thermometer right? If not, stop right now and go get one. Thank you.
Ta da! I baked a whole chicken! I am woman, hear me ROAR! Or cluck maybe – cluck seems to fit better in this situation.
Slice it up and serve it for dinner. I had breast and Barry had legs…..again, that sounds SO WEIRD. Annie just had little bits of chicken that I chopped up. So, we ate this meal and I had 4 cups of chicken left (that will make two meals) and bones for stock.
Come back tomorrow and we’ll use the chopped chicken in a recipe. Then after that I’ll show you how to make chicken stock. Make sure you don’t throw ANY of your chicken away…..even the innards that were in the middle.
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Crock Pot Whole Baked Chicken
- 1 whole chicken (2-4 pounds)
- 2 teaspoons sea salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Wad up two pieces of foil or parchment paper, and make them flat on top.
- Place in 5 quart or larger crock pot and pour ½ inch of water in the bottom.
- Rinse and dry the whole chicken. Clean kitchen with peroxide.
- In a small bowl, combine the spices.
- Rub into the chicken.
- Place chicken on top of foil balls.
- Cook on high for 2 hours.
- After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees on a thermometer.
Eat for one meal, then pick the chicken from the bones. Save all the fat, bones, innards, and skin for chicken stock.
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