Whole Rubbed Chicken In A Crock Pot Recipes

Steps:

• 1. I used my 7 qt. Kitchen Aid crock pot. It was just the right size for this recipe. My chicken was 4 lbs.
• 2. Combine all the spices in a small bowl.
• 3. Clean your whole chicken and pat dry. If you have any giblets remove them.
• 4. Rub the spice mixture all over the chicken. If you want to cure the chicken for a day or two in the fridge, then put the rubbed chicken in a large reusable plastic zip lock type bag.
• 5. Once you're ready to cook the chicken, peel and clean your veggies (if using) and put them in the bottom of the crock pot. Lay the chicken on top of the veggies and turn the crock pot on to high. Put a 1/2 cup of chicken broth in the bottom of the crock pot.
• 6. My crock pot gets really hot, so it takes a very short time to cook my food in it. The veggies and chicken all cooked in 3 1/2-4 hours on high. Check the food after about 2 1/2 hours if you are using the same method as I am. It might surprise you how fast this can cook. You can of course cook this on low for 6 hours if you wish. Just check the food at least an hour before the time is up to make sure it isn't over cooked.
• 7. Enjoy!

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Steps:

• In a small bowl, combine the spices.
• Remove any giblets from chicken and clean chicken.
• Rub spice mixture onto the chicken.
• Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
• When ready to cook, put chopped onion in bottom of crock pot.
• Add chicken. No liquid is needed, the chicken will make its own juices.
• Cook on low 4-8 hours.
• Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Steps:

• Combine the dried spices in a small bowl.
• Loosely chop the onion and place it in the bottom of the slow cooker.
• Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
• Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
• Cook for 4 - 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!