HOW TO COOK A WHOLE CHICKEN IN A CROCK POT RECIPES

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CROCK POT WHOLE CHICKEN RECIPE - FOOD.COM



Crock Pot Whole Chicken Recipe - Food.com image

Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

Total Time 23 hours

Prep Time 15 hours

Cook Time 8 hours

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)

Steps:

  • In a small bowl, combine the spices.
  • Remove any giblets from chicken and clean chicken.
  • Rub spice mixture onto the chicken.
  • Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
  • When ready to cook, put chopped onion in bottom of crock pot.
  • Add chicken. No liquid is needed, the chicken will make its own juices.
  • Cook on low 4-8 hours.
  • Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Nutrition Facts : Calories 327, FatContent 23.5, SaturatedFatContent 6.7, CholesterolContent 106.9, SodiumContent 2426.8, CarbohydrateContent 2.2, FiberContent 0.9, SugarContent 0.2, ProteinContent 25.6

HOW TO COOK A WHOLE CHICKEN IN AN INSTANT POT - FRESH OR ...



How to Cook a Whole Chicken in an Instant Pot - Fresh or ... image

How to cook a whole chicken in an Instant Pot. This rotisserie-style Instant Pot whole roast chicken recipe is easy to make, even if you are a beginner with using your pressure cooker. It's perfect for Sunday dinner or to make ahead for quick meals throughout the week.

Provided by Kristine

Categories     Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 24 minutes

Yield 8

Number Of Ingredients 11

2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
4 pound whole chicken (see note)
2 tablespoons olive oil (divided)
half of a lemon, half of an onion, fresh herb sprigs (optional)
1 cup water

Steps:

  • In a small bowl, stir together the spice rub ingredients.
  • Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.
  • Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.
  • Add 1 tablespoon olive oil to the Instant Pot and turn on saute mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes, without moving.
  • Then flip the chicken over to brown it on the breast side. When turning the chicken, be careful to not put your face over the Instant Pot since there is hot oil and steam. I find the easiest way to flip the chicken is to stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over.
  • Brown the chicken for 5-7 minutes on the second side and then use the two long handled spoons/tongs to carefully remove it to a clean plate. Press “cancel” to turn off saute mode.
  • Add 1 cup of water to the instant pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you do not have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)
  • If desired, place half a lemon, half an onion and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.
  • Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and turn the steam release valve to the sealing position.
  • Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. A 4 pound fresh chicken will need to cook for 24 minutes, a 4.5 pound chicken will cook for 27 minutes, and a 5 pound fresh chicken will cook for 30 minutes, for example.
  • After you set the cook time, the Instant Pot will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully turn the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops down, carefully open the Instant Pot lid.
  • Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees F at the thickest part of the leg, not touching the bone.
  • To Cook a Frozen Chicken:

Nutrition Facts : Calories 271 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 19 g, SaturatedFatContent 5 g, CholesterolContent 81 mg, SodiumContent 369 mg, ServingSize 1 serving

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