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Crock Pot Whole Chicken

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Crock Pot Whole Chicken

Crock Pot Whole Chicken | This Is Why I’m Full

This is an amazing and simple set and forget recipe for the perfect Crock Pot Whole Chicken, It takes about 10 minutes to prep and you set your slow cooker to high. Come back around 4 hours later and you have a perfectly cooked whole chicken ready to be carved! Make sure you let the chicken cool before you start to carve into it, that way any of the juices that haven’t dripped to the bottom of the slow cooker will stay in the meat and not on your cutting board.

**Note I started making Crock Pot Whole Chicken recipe so I could use the cooked chicken for another recipe, anyway that’s why I used foil as seen in the picture. You can easily replace that with potatoes, carrots or what ever side you would like to go along with the chicken. It doesn’t have to be foil to come out right.

Let us know what you think of this Whole Chicken Slow Cooker Recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

 

Whole Chicken Crock Pot
Crock Pot Whole Chicken
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Votes: 8
Rating: 4.5
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Servings Prep Time
6 10 minutes
Cook Time
240 minutes
Servings Prep Time
6 10 minutes
Cook Time
240 minutes
Whole Chicken Crock Pot
Crock Pot Whole Chicken
Yum
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
240 minutes
Servings Prep Time
6 10 minutes
Cook Time
240 minutes
Ingredients
Servings:
Units:
Instructions
  1. Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving.
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The Perfect Chicken

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thisiswhyimfull

 

The Perfect Chicken|This Is Why I’m Full

 

Here is the recipe that I use to make the best chicken you’ll ever consume. This is the recipe you’ll need to make before you make Lemon Angel Hair with Chicken and Spinach. I use a Dutch oven to make my chicken I think it makes the recipe come to life a bit better than it would in a regular pan. Plus I just like cooking with it to begin with, so if you don’t have one here is a link to the Dutch Oven that I use. I love them because of the even heat distribution, they heat slowly and evenly which is perfect to keep all the yummy juices in your chicken that way you wont lose any flavor. Your tummy will love you if you get this.

Just to make a note, you really do want your meat to cool down before you start to cut into it. If you’ve ever tried to cut hot meat and noticed all the juices running over your cutting board? We’ll you’re just losing flavor and making the meat dry and hard to eat. SO yeah, don’t do that.

This is a great meal to make on its own, or add some pasta and spinach, and bacon, with some cheese and you’ll be in food coma heaven.

Let us know what you think of The Perfect Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

The Perfect Chicken
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Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
4 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 5 minutes
Cook Time
25 minutes
The Perfect Chicken
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 5 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
  2. Coat the chicken breasts in the seasoning, rubbing in to coat the entire piece of chicken. (dry rub)
  3. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side.
  4. If any chicken has been removed, add it back to the Dutch oven.
  5. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear.
  6. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.
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