Yield: 4 servings
Crockpot Whole Chicken
This herby crockpot whole chicken recipe with crispy, golden skin and tender veggies is a juicy rotisserie-style weeknight dinner.
Ingredients
For the Chicken:
- 1 4-5 pound whole chicken,, neck and giblets removed, washed and patted dry
- 2-3 tablespoons olive oil
- 4-5 stalks celery, roughly chopped
- 3 carrots, roughly chopped
- 1 red onion, peeled and roughly chopped
- 4 garlic cloves, peeled and smashed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
For the Seasoning Mix:
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon onion powder
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Instructions
- In a small bowl, combine seasoning mix. Set aside
- Spray crockpot insert with non-stick cooking spray. Add vegetables and fresh herbs to bottom of crockpot.
- Drizzle chicken with olive oil and rub into skin. Sprinkle whole chicken evenly with seasoning mixture. Place chicken on top of vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours or until internal temperature is 165°F.
- Remove to cutting board and let rest 10-15 minutes before carving.
- To crisp up the skin and brown chicken: Place chicken in a baking dish and broil cooked chicken in oven for 4-5 minutes or until skin is golden brown.
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Notes
Storage & Reheating
- Fridge: Place it in an airtight container for up to 3 days.
- Freezer: Transfer it, shredded or in chunks, to a freezer bag. Freeze for up to 3 months.
- To reheat it: Sprinkle with water and microwave in 15-second increments. For large portions, use the oven at 300F for 20-25 minutes.
Nutrition
Serving: 1, Calories: 218kcal, Carbohydrates: 9g, Protein: 13g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Cholesterol: 144mg, Sodium: 1109mg, Fiber: 3g, Sugar: 3g