Lizzy also gave me a great tip that has helped me significantly in the world of using a slow cooker–remove the skin from the chicken.
Despite the effort it at first, it eliminates all that extra fat. That was one of the things I hated about whole chickens done in the crock pot. Although, I would NEVER consider doing that when roasting a chicken in the oven–for obvious reasons.
I place my whole chickens right into a large Ziploc bag when I get home from the store. That way, if I do need to freeze it, it’s all ready to go. If I’m using it within the next day or so, the juices won’t get all over my fridge.
When I am skinning the chicken, it’s easy enough to put all the skin and the packaging from the chicken back into the Ziploc bag so it doesn’t stink up the garbage. It makes for super easy clean up.
I make a few adjustments to this sometimes. For instance, this time I was out of thyme, so I used poultry seasoning. I cut down on the cayenne (because it’s too hot for the kiddies) and the salt (because my chicken was smaller and it didn’t need that much salt.) And I never have onion powder. Whatever works for what you have on hand will be fine.
From Liz Maravilla
1 whole chicken (I usually use a 4 lb. chicken, it fits perfectly into my 4 qt. slow cooker.)
1/2 tsp. each: black pepper, garlic powder
1 tsp. each: white pepper, dried thyme, onion powder, cayenne
2 tsp paprika
4 tsp salt
Remove the giblet sack from inside the chicken. Wash the chicken inside and out with cold water. Remove the skin, if desired. Set aside while preparing the spice rub.
Cook in a slow cooker on low for 8-10 hours, or low for about 6 hours.
The chicken will be very tender and fall away from the bone.
We like to eat this with rice and beans. Also, this chicken is fabulous for leftovers and any recipe calling for shredded chicken. I typically wait for the chicken and broth to cool, and then I pull the chicken off the bones for the next night’s dinner. The chicken is very flavorful and tender and makes great soup or enchiladas