Best. Chicken. Ever.
I started raising my own meat birds a couple of years ago, and after I got them back from being processed, I wasn’t sure how to cook them! I found a similar recipe to this online, and after tweaking it for a few years now, I figure it’s ready to share!
We use the leftover meat in other recipes too. Such as my Chicken Teriyaki recipe, or Marry Me Chicken.
Crockpot Whole Chicken
The best slow cooked chicken
Equipment
- Crockpot
Ingredients
- 5-6 lb whole chicken neck & giblets removed
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder heaping teaspoon
- 2 Tbsp dried minced onion
- 1 1/2 tsp paprika
- 2 tsp dried parsley
- 8 oz. water more or less if desired
Instructions
- In a small bowl, mix together all seasonings.
- Place thawed chicken in the crockpot.
- Rub the seasoning mixture all over and inside the chicken. Let any remaining seasoning mixture fall to the bottom of the crockpot.
- Add the water to the crockpot.
- Cover tightly and cook on low 8 hours, or until a meat thermometer inserted into the thigh reads 165 degrees or higher.
- Transfer the chicken to a sheet pan, cover with foil and let rest. If desired, you can broil the chicken on the sheet pan in the over for 4-5 minutes, or until the skin is brown and crispy.
- Don't throw away the liquid! Strain it using a mesh strainer into a large jar or glass container. Let it cool a bit, then cover and put in the fridge to use as broth for other recipes. Or freeze in smaller portions to use later on. You can also use it immediately to make a wonderful gravy. The broth is full of collagen protein!
