SLOW COOKER WHOLE CHICKEN RECIPES VEGETABLES RECIPES

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CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH ...



Crockpot Whole Chicken - Easy Whole Chicken with ... image

This Crockpot Whole Chicken recipe makes the most flavorful, juicy rotisserie style chicken. A whole chicken and vegetables cook together in the slow cooker for an easy yet impressive dinner. With instructions for how to brown the chicken and make gravy from the drippings. This meal is a family favorite!

Provided by Kristine Rosenblatt

Categories     Main Course

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 16

1 medium yellow onion (chopped into 1-inch pieces)
4 medium carrots (chopped into 1-inch pieces)
2 medium Yukon gold or red potatoes (chopped into 1-inch pieces)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
4 pound whole chicken
1 tablespoon olive oil
½ lemon (cut in half)
4-6 sprigs fresh rosemary or fresh thyme
2 tablespoons unsalted butter (optional, for gravy)
2 tablespoons all-purpose flour (optional, for gravy)

Steps:

  • Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
  • In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
  • 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. Drain out any liquid that may be in the cavity.
  • Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
  • Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
  • Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
  • You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.
  • Optional: Brown the Chicken and Vegetables under the Broiler
  • Optional: Make gravy with the juices from the slow cooker.

Nutrition Facts : Calories 335 kcal, CarbohydrateContent 14 g, ProteinContent 22 g, FatContent 21 g, SaturatedFatContent 7 g, CholesterolContent 89 mg, SodiumContent 387 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 /8 recipe, TransFatContent 1 g

RECIPE: SLOW COOKER WHOLE CHICKEN SOUP - KITCHN



Recipe: Slow Cooker Whole Chicken Soup - Kitchn image

Provided by Christine Gallary

Categories     Main dish    Lunch    Dinner    Poultry dish    Soup

Total Time 0S

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots
3 medium celery stalks
8 cups (2 quarts) water
1/2 teaspoon dried thyme
2 bay leaves
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 cups cooked rice or noodles (optional)

Steps:

  • Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.
  • Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.
  • Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.
  • Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

Nutrition Facts : SaturatedFatContent 1.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.9 g, SugarContent 0.4 g, ServingSize Serves 44, ProteinContent 6.0 g, FatContent 5.1 g, Calories 74 cal, SodiumContent 158.3 mg, FiberContent 0.3 g, CholesterolContent 0 mg

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