Crockpot Whole Chicken

Reasons to love this:

1. No oven when it's hot as hell outside.

2. Slow cooker means you're not stuck at the house.

3. One pot to clean.

4. Moist chicken (ew, but really...it's moist).

5. Versatile- go with different spices and veggies for a different flavor profile.

6. Meal prep superstar!

Let me just start this by saying that once it gets cooler outside I won't use this method as much because I love the crispy skin you can only get from the oven BUT that is literally the only reason to use the oven over the crockpot. The flavors and tenderness of the chicken are all just as good and it's so easy!

I'm going to put my favorite spice/veggie combo which is lemon rosemary with carrots, baby dutch gold potatoes, and onions. I also like to do seal salt, pepper, garlic powder, smoked paprika, and a little lemon. You can use any combo of spices and root veggies you like though. I always add onion and some celery regardless of the combo you choose. Celery is so underrated! It adds such an amazing flavor whether it's roasted or in a salad. Even the celery leaves can be used to add flavor!

My favorite thing to do is make a roasted chicken at the beginning of the week. The first night and next day for lunch I'll have leftovers. Then for the next couple days, I make chicken salad and eventually soup. Speaking of soup...NEVER THROW AWAY YOUR BONES!!! Save those babies in a plastic bag in the freezer and when you're ready to use them make bone broth. Here's my easy bone broth recipe!

Ingredients

1 whole chicken (mine is usually about 4 lbs. If you use a bigger one increase your cook time a little)

2 large carrots or a handful of little carrots (I like to use Les Petites Carrots of Many Colors from TJ's)

1 potato or a handful of baby dutch yellow potatoes cut into pieces

2 celery stalks

1/2 onion

1/2 lemon

1 large garlic clove

1 TBSP olive oil or butter

2 or 3 sprigs of rosemary

1 TBSP sea salt + more to taste

1/2 TBSP garlic powder + more

1 tsp black pepper

2 tsp paprika

1 tsp cayenne pepper (optional)

Cayenne pepper to taste (optional)

Directions

Don't forget to check the cavity of the chicken for any paper or packaged extras!

1. Add your veggies to the bottom of the crock pot and add a little sea salt, garlic powder, and olive oil then toss to combine. (Don't over season. Just a few grinds of salt and about 1 tsp garlic powder because the chicken juices will season the veggies)

2. PAT DRY THE CHICKEN with a paper towel. I cap this because you shouldn't skip this step.

3. Slip your hand under the skin and separate it from the breast meat. (this is gross but you'll be ok)

4. With your hands rub about a TBSP of butter or olive oil under the skin then add about 1 TBSP salt and 1/2 TBSP garlic powder and rub it onto the meat being careful not to rip the skin. I also usually add some rosemary leaves under the skin too. This step is what's going to flavor the chicken meat beyond the skin.

5. Squeeze half of lemon over the chicken and add the rind along with celery ends, and rosemery to the cavity of the chicken.

6. Season the chicken skin with the rest of your spices. The level of seasoning will be up to you. I will say to add more than you think you'll need. I would estimate that I use about 1 TBSP of salt then I just eyeball the rest...giving it a nice even coating on the whole chicken.

7. Cook breast side up and tie the legs together. This helps keep the chicken tender.

8. Sprinkle some finely minced garlic to the top of the chicken (I use a microplane)

9. Cook on high for about 3-4 hours on low for about 5-6 until the chicken reaches 165F. (This is for a chicken that's a little less than 4 lbs)

10. Let sit at least 10 minutes before slicing.

I like to serve over white rice with the vegetables and a salad. Be sure to spoon some of the liquid at the bottom on the pot onto the rice and chicken!

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