Whole Rubbed Chicken In A Crock Pot Recipes
WHOLE RUBBED CHICKEN IN A CROCK POT
The marriage of a dry rub and a crock pot is delicious. I rubbed my chicken with the rub 2 days prior to cooking it to ensure the flavours got into the meat. It worked perfectly. I also put an assortment of veggies under the chicken to create a nice bed to add more flavour. The meat on the chicken was so tender it just fell...
Provided by Jo Zimny
Categories Chicken
Time 3h30m
Number Of Ingredients 11
Steps:
- 1. I used my 7 qt. Kitchen Aid crock pot. It was just the right size for this recipe. My chicken was 4 lbs.
- 2. Combine all the spices in a small bowl.
- 3. Clean your whole chicken and pat dry. If you have any giblets remove them.
- 4. Rub the spice mixture all over the chicken. If you want to cure the chicken for a day or two in the fridge, then put the rubbed chicken in a large reusable plastic zip lock type bag.
- 5. Once you're ready to cook the chicken, peel and clean your veggies (if using) and put them in the bottom of the crock pot. Lay the chicken on top of the veggies and turn the crock pot on to high. Put a 1/2 cup of chicken broth in the bottom of the crock pot.
- 6. My crock pot gets really hot, so it takes a very short time to cook my food in it. The veggies and chicken all cooked in 3 1/2-4 hours on high. Check the food after about 2 1/2 hours if you are using the same method as I am. It might surprise you how fast this can cook. You can of course cook this on low for 6 hours if you wish. Just check the food at least an hour before the time is up to make sure it isn't over cooked.
- 7. Enjoy!
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 12h10m
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
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