Slow Cooker Ranch Rubbed Whole Chicken Recipes

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER RANCH CHICKEN

Steps:

• Pour the chicken broth into the crock pot. Lay the chicken breast on top, then top with the ranch seasoning. Cover and cook on high for 2.5 hours.
• At the end of the cook time, remove the chicken and shred it. Drain the broth, reserving 1/4 cup of the broth.
• Place the shredded chicken, the reserved ranch seasoning and broth, and cream cheese back into the crock pot and stir until everything is evenly combined.
• Serve on top of rice, in pita pockets, stuffed in baked potatoes, or any of the other ideas mentioned in this post!

SLOW-COOKER RANCH-RUBBED WHOLE CHICKEN

Steps:

• Place the chicken into the pot of a slow cooker and rub the seasoning mix all over the skin and inside the cavity of the chicken. Stuff the lemon halves into the cavity, then pour broth around the chicken.
• Following manufacturer's instructions, set to cook on high for 4 hours, or on low for 6 hours, or until chicken reaches an internal temperature of 165°F.
• Place oven rack in the center of the oven; turn on the broiler.
• Transfer chicken to a shallow baking dish or rimmed baking sheet and broil until the skin is golden brown and crisp, about 5 to 10 minutes. Serve warm.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

SLOW-COOKER PESTO CHICKEN WITH VEGETABLES

Steps:

• In 6-quart oval slow cooker, place onion slices and cubed potatoes.
• Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
• Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
• After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
• Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.