We love to buy and cook whole chickens. It’s cheap, easy, and it feeds us for a couple days. However, since it’s summer and twenty millions degrees outside, I don’t really like to leave the oven on for long periods of time. I like to do in in the crock pot because you throw the chicken in there with some vegetables and don’t have to think about it for the rest of the day. The downside is you are tortured with the smell all day long.
What you need
- Whole chicken
- Handful of carrots
- Medium sized onion
- Seasonings to taste (salt, pepper, paprika, thyme, garlic powder, onion powder)
- 1/2 chicken broth
This meal is so simple! Literally anyone could do it.
Chop the onion in quarters and place in the bottom of the crockpot along with a handful of carrots.
I would have added some more carrots here, but I was just using what we had in the fridge, and that’s all we had. You could probably also add some celery and other veggies here, but again, I was working with what we had.
Pour about 1/2 cup of chicken broth in the bottom of the pot, just enough to coat the veggies.
Next pull out your chicken and season it liberally however you please.
I personally think you can’t go wrong with your seasoning choice. Everyone’s tastes are different, so use whatever you like best. I’ve learned through making chicken several times that there’s no such thing as too much. The more you add, the better it tastes.
Put the chicken in the crockpot right on top of those veggies and on cook on high for about 30 minutes, then on low for 6-7 hours. My crockpot usually cooks things faster than most recipes call for, so don’t be surprised if your’s takes longer than that.
By the time the chicken is cooked it will be super juicy and will literally fall right off the bone. It’s a pain to serve and clean up, but totally worth it.