What’s for Supper?

May 10, 2011

My house is smelling simply delicious at the moment! Because tonight we are having a fairly new family favorite, Crockpot Roast Chicken.  I had never attempted cooking a whole chicken in the crockpot, mainly because I was afraid it would not get cooked all the way through.  Then I came across this recipe, tried it, and now we are hooked.  No more buying ready-to-eat rotisserie chickens at Walmart for $5! This recipe is so simple, even a beginner can make it!

A couple weeks ago, Albertsons had Pilgrims Pride Whole Fryer Chickens on sale for 49¢ lb, I picked up a 6# one, which cost me $3.07.  This will make enough for tonights meal, plus enough leftovers to make 1-2 more meals!  At that price, you just can’t beat it!

Crockpot Roast Chicken – see recipe below
Macaroni & Cheese
Frozen Mixed Vegetables
Pickled Beets

Crockpot Roast Chicken

  • 4-6 lb. Whole Chicken
  • 1 Tbsp. Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Ground Thyme
  • 1 tsp White Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper
  • Onion – quartered
  1. Combine spices in bowl; set aside. 
  2. Remove giblets.  Rinse chicken and pat dry.
  3. Separate as much skin as possible from meat, rubbing spices directly on meat. Lay skin back on top of meat when finished.
  4. Place in a sealable bag, and refrigerate overnight.
  5. Remove chicken from bag. Place quartered onion in cavity and place in large crockpot. Add ½ cup water.
  6. Cook on low for 6-7 hours, basting occasionally with juices in the bottom of the crockpot.

*If you do not like spicy foods, I would reduce cayenne pepper to ¼ tsp.

**Another variation to this, which I am doing today, is to substitute the onion for an orange or lemon (I am using an orange).  And I am using a McCormick seasoning blend for the spices.

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