Whole Chicken Recipe – Crock Pot

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I’ve never made a whole chicken before so I figured there’s a first time for everything! Lemme tell you, I have about 10 people who will vouch, it turned out pretty darn amazing. It was tender, and well seasoned! I added a few spices and changed how much garlic and lemon the original recipe called for, as well as how long I kept it in the crock. Here’s what you’ll need:

4 tsp salt
2 tsp Paprika
1 tsp Rosemary
2 tsp Onion Powder
1 tsp Thyme
1 tsp pepper
2 to 3 pound chicken
1 chopped yellow onion
4-5 chopped carrots – approximately chopped into thirds
4 chopped celery – approximately chopped into thirds
2 garlic cloves
1 lemon

First, add together all of the seasonings into a bowl and mix them up.
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Next, cut up the onion, carrots, and celery.

Now, cut the chicken neck off the chicken and removed the bag with the organs – if it’s there.

Peel and smash the garlic cloves.

Rub the chicken with the garlic cloves all over and stick the cloves in the chicken. I put some behind the wings.

Then use your hands and rub the seasonings all over the chicken on all sides.
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Now, put the veggies in the Crock Pot.
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Place the chicken on top and squeeze all of the lemon juice all over the chicken and the sides.
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Put the CrockPot on low for about 5 hours.

When done, put into an oven safe dish, veggies and all, on broil for about 5 minutes.

Let cool for about 5 minutes then cut and serve.

Thank goodness for my good friend, Hana, who knows how to cut a whole chicken. I was entirely worthless during this process. However, with our joint efforts- we enjoyed the chicken! I am content to say it was delicious and amazingly tender. I really enjoyed it and, though handling a whole raw chicken wasn’t my favorite food I’ve ever worked with…the deliciousness of the chicken made it worth it! I absolutely plan on doing this again. And, as I was eating it, I realized how yummy it would be in a chicken noodle soup. NOMS. Goodness that CrockPot is worth every penny.

Enjoy!

-Ena

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