01/03/2016 I understand that the amounts of spices should be adjusted to suit individual tastes, but I would like to suggest the following tip which I have found useful. To stop the chicken cooking faster on the bottom, and possibly overcooking before the rest of the bird is properly cooked, roll up aluminum foil make 5,o 6 balls (nearly golf ball size) and put them in the bottom of the cooker for the chicken to rest on.
This allows the heat to circulate more completely around the chicken and cook more evenly. I didn't put it in the bag overnight (no time), I used only black pepper (I didn't have any white pepper on hand) and I laid the chicken on a chopped onion in the slow cooker.
Not having to have the oven on and heating the whole house (it's hot all the time in Florida) is great and the meat is delicious, moist, and fall apart tender. The stock is incredible and I'm able to make plenty of gravy which I thicken up a bit with a cornstarch slurry.
I do cut back on both the salt and peppers using 2 t. salt, 1/2 t. cayenne, 1/2 t. white pepper and no black pepper and find it to be perfect for our taste. Now when I buy whole chickens for this dish I clean and season then wrap well and freeze.
When I know I'm going to make one I thaw it out in the refrigerator the day before. Works very well and good to know I can prep a few and freeze for when I want to make this meal.
My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt intake. I didn't notice the rub was to be put on overnight, mine was only on for about 3 hours, and I lifted the skin and put rub under the skin also, but the flavor was still awesome.
I took the advice of another review and put some sweet onion along with celery chunks in the cavity. I made a two-inch stand under the chicken with some potato chunks to keep the meat from laying on the bottom.
That worked out great and husband ate the potatoes, too greasy for me, but he loved them. I think this kept the chicken from falling apart since it wasn't laying in the greasy stock.
I used a meat thermometer and cooked on low until the temp reached 170°, which took 8 hours exactly. My crock pot is old and cooks low when it says low, my newer larger one cooks much hotter, so I suggest checking the temperature to keep from over or under-cooking.
This chicken was so tender, juicy and flavorful, it really did taste as good as the rotisserie chicken we buy from our favorite store...it was finger licking' good. 05/29/2014 I followed this recipe with one difference I used “smoked paprika” because it was on hand and was VERY pleased with the result.
I used this dry rub the night before and the next morning I put it in the slow cooker with some veggies and went to work. SO NICE to come home to a hearty meal after a long day.
The bird was perfectly seasoned but next time I'll sprinkle the remaining salt over the veggies. I didn't want to add any heat to my non-air conditioned house, so I set it on a table on my back porch and left for work.
Came home to a great meal and I'm looking forward to the leftovers tomorrow. I also reduced the salt to 2 tsp, skipped the white pepper (didn't have any) in its place I used Chile & Garlic seasoning and cut back on the dry cayenne pepper.
I am not the cook in my house typically but I put the spice rub on the chicken I got from the farmers market last night and ran the slow cooker tonight. We have a 7 quart oval slow cooker and found about 5 hours on low was perfect (it ranges from 4-8 on the recipe which I thought was a huge difference).
Alternatively toucan definitely smell when the chicken is ready to be checked. 06/30/2014 Way too hot so far as the amount of different pepper used.
After a long work day, imagine coming home to a delicious dinner that’s ready to devour as soon as you step in the door. You ’ll be surprised to find how this method yields super juicy pieces of meat.
All you have to do is place all the ingredients into the slow cooker, and let the low and slow process work its magic. Cooking chicken on top of a mix of potatoes, carrots, onion, and celery provides a delicious balance of protein, vegetables, and carbohydrates in your meal.
This plays a huge advantage for the dark meat parts of the chicken, as the hot moisture helps to tenderize by softening the connective tissues and turning the gelatin into collagen for a more flavorful braising liquid. The juices should run clear when the thickest part of the chicken breast and thigh are pierced with a knife.
If you ’re a fan of crispy browned skin, toucan take this SlowCookerWholeChicken recipe to the next level with an optional step. Simply brush the skin with olive oil, and then broil until the surface turns amber.
You ’ll find that the vegetables that have been cooking alongside the chicken in the Crock Pot are extremely tasty. The hours of simmering and soaking up the chicken juices maximizes the flavor and make for a delectable side dish.
Make a quick gravy by thickening the juice with a roux, using flour and butter. This recipe makes a feast perfect for a complete dinner any day of the week, or even a holiday celebration.
Combine salt, paprika, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste. For Crispy Skin (OPTIONAL): Carefully transfer chicken to a foil-lined baking tray with a rack on top.
Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crisp, about 5 minutes. To further brown the vegetables, transfer to a foil-lined baking tray and broil 10-inches away from the top of the oven for about 8 to 10 minutes.
I’m a total convert to making this easy crackpot recipe for Sunday supper. I can just toss everything in the slow cooker, let it do it’s magic and then at the end of the day, have glorious, rotisserie style chicken with veggies, potatoes and gravy too.
Toucan even get that golden brown, crispy skin with a simple little trick at the end! I find the oval shape to be best for this recipe as it fits the bird nicely.
Place the seasoned bird on top of the “nest” of veggies and then cover tightly with the lid. If you really want to take this dish to the next level, all you need to do is carefully remove the chicken from the slow cooker once it’s done cooking and place it on a lined baking sheet.
Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of bird and pat dry inside with paper towels. Combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder in a small bowl and stir in the olive oil to create a seasoning paste.
TO MAKE GRAVY Use a slotted spoon to remove the veggies, potatoes and herbs from the slow cooker and set aside on a platter. Strain the liquid left in the slow cooker through a fine mesh strainer and into a fat separator.