I love cooking and eating chicken. Anytime I see a new way to cook it up, I’m all for giving it a try. In the past I’ve seen on the Weight Watchers message board posts about making a whole chicken in the slow cooker. Those just placed potatoes wrapped in foil on the bottom then the chicken on top and cooked for several hours. But when I saw this recipe that The Little Kitchen adapted I knew I wanted to try cooking it this way in the slow cooker. It turned out really good. Very moist and tasty. I wasn’t too worried about the skin not crisping up or getting that dark color since I don’t eat the skin.
Slow Cooker Whole Chicken and Vegetables (Recipe adapted from The Little Kitchen)
2 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp basil
1 tsp chives
1/2 tsp garlic powder
1/2 tsp black pepper
1 roasting or fryer chicken (3 1/2 to 4 1/2 lbs)
1 cup baby carrots, chopped in halves or thirds
1 celery stalks, chopped
5 baby red potatoes, diced
2 cups chicken stock
4 garlic cloves, peeled and smashed
1 lemon quartered
Combine spices in a small bowl.
Remove chicken from packaging and remove neck and giblets. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels. Put garlic and lemon inside the chicken.
Rub the spice mix all over the outside and inside the chicken. Place potatoes, carrots and celery in slow cooker. Add chicken stock. Place chicken on top of the vegetables. Cover and cook chicken on low for 6 hours or until internal temperature of the chicken is at 160 degrees F.
Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes.
Note: Be sure and season the vegetables. I forgot but that needs to take place.