Friday, July 8, 2011

Crock Pot Whole Baked Chicken

Stacy at has a great tutorial on cooking a whole chicken in the crockpot.  Something I haven't done, but have wanted to but have been to intimidated to do.  Now, however, I think I can do it!  For the whole tutorial head to her site.

Time to make a rub mixture! or can use a rub you already have, or make your own.

Rub the mixture all over the chicken. Don’t take the skin off. It helps hold in the yumminess. If you don’t want to eat the skin later, you can just peel it off when the chicken is done. Coat the bottom

Break out some foil and make two small balls out of it for the chicken to sit on top of in the crock pot. Sorta flatten the balls out a bit. Pour some water down in the bottom of the crock pot for steam….don’t cover the foil balls. I think I had about ½ inch of water in total.

Pick your chicken up and let it rest on top of the foil balls. .

Put on the lid and cook on high for 2 hours.

After two hours, turn it to low and cook for another 5 hours. AHHH!!! The wing is starting to separate! And your kitchen is starting to smell delicious

Get your thermometer and test to make sure it’s done. It should read 160 degrees….mine was WAY hotter than that.

Ta da! I baked a whole chicken!

Slice it up and serve it for dinner.

Crock Pot Whole Baked Chicken
1 whole chicken (2-4 pounds)

2 teaspoons sea salt

½ teaspoon pepper

1 teaspoon paprika

1 teaspoon onion powder

½ teaspoon garlic powder

Wad up two pieces of foil, and make them flat on top. Place in 5 quart or larger crock pot and pour ½ inch of water in the bottom. Rinse and dry the whole chicken. Clean kitchen with peroxide. In a small bowl, combine the spices. Rub into the chicken. Place chicken on top of foil balls. Cook on high for 2 hours. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees on a thermometer.

Eat for one meal, then pick the chicken from the bones. Save all the fat, bones, innards, and skin to make chicken stock.

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