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
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
- Combine spices in bowl; set aside.
- Remove giblets. Rinse chicken and pat dry.
- Separate as much skin as possible from meat, rubbing spices directly on meat. Lay skin back on top of meat when finished.
- Place in a sealable bag, and refrigerate overnight.
- Remove chicken from bag. Place quartered onion in cavity and place in large crockpot. Add ½ cup water.
- 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.