The Best Whole Chicken in a Crock Pot
Juicy, flavorful, and effortlessly simple, "The Best Whole Chicken in a Crock Pot" is a must-try recipe for anyone craving a comforting homemade meal. This slow cooker masterpiece combines a whole, spice-rubbed chicken with aromatic vegetables like onions, carrots, and celery, all gently simmered in chicken broth for hours until perfectly tender. A touch of lemon and optional fresh rosemary takes the flavor to the next level, while the crock pot does all the hard work. Perfect for weeknight dinners or meal prepping, this easy recipe delivers fall-off-the-bone chicken with just 15 minutes of prep time. Serve with the rich and naturally infused vegetables for a one-pot dish that's as hearty as it is satisfying. Discover how this foolproof method transforms a humble whole chicken into a show-stopping centerpiece.
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Recipe Information
Ingredients
- 1 piece whole chicken (about 4-5 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 piece yellow onion, quartered
- 3 pieces carrots, peeled and cut into chunks
- 2 pieces celery stalks, cut into chunks
- 1 cup chicken broth
- 1 piece lemon, halved
- 2 sprigs fresh rosemary (optional)
Instructions
Remove the giblets from the cavity of the chicken, rinse the chicken under cold water, and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Rub the spice mixture all over the chicken, including the inside of the cavity, to evenly coat.
Drizzle olive oil over the chicken and rub it in to ensure the spices adhere well.
Place the quartered onion, carrots, and celery chunks in the bottom of the crock pot to create a 'bed' for the chicken. This also helps infuse incredible flavor.
Place the chicken on top of the vegetables in the crock pot, breast side up.
Stuff the cavity of the chicken with the lemon halves and fresh rosemary sprigs, if using.
Pour the chicken broth into the crock pot around the edges of the chicken, careful not to wash off the spice rub.
Cover the crock pot with the lid and set it to cook on low for 6-7 hours, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
Once the chicken is cooked, carefully transfer it to a cutting board and let it rest for 10 minutes before carving.
Serve the chicken with the vegetables from the crock pot and enjoy a delicious, tender meal!
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.9 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
