Easy Crock Pot Chicken

Tonight I need to be free, but today I have some time. Crock Pot? I say yes.

Since going Paleo I have two favorite things to do in my Crock Pot and roasting a whole chicken is one of them. You might be surprised, but it comes out just as good as roasting in the oven! All the juices are locked in and the meat has absorbed all the flavors of the rub… delicious! Fifteen minutes of prep time and we’ve got a fantastic roasted chicken dinner waiting for us… It’s genius!

Easy Crock Pot Chicken | Popular Paleo

Here’s what you’ll need to make this.

  • A whole fryer chicken
  • Aluminum foil
  • Extra-virgin olive oil
  • An onion
  • The spice rub below
  • …and a Crock Pot. Hence the name.

It’s very easy to change the flavor profile on a roasted chicken. I’m going with earthy today, using oregano and ancho chili powder. You could just as easy swap the oregano for basil and the ancho chili for red chili pepper flakes—serve it with roasted spaghetti squash with some pesto! But back to today. Open your spice cupboard, and grab the following:

  • 2 tsp kosher salt (use less for finer-grain salt)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ¼ tsp ancho chili powder
  • ½ tsp white pepper
  • ½ tsp paprika

Blend these together. We’re gonna rub it on the chicken in a minute.

Grab a small onion or half of a large one and the chicken, plus some cooking twine.  Prep your chicken (e.g. pull out the guts, rinse and pat dry, tuck the wing tips back) and peel the onion and cut into two or three chunks. We need the onion to stay as large as possible if it’s gonna survive five hours in a slow cooker. Stuff the onion in the center cavity of the bird and tie the drumsticks off with twine.

Before dropping the chicken in the pot, make a couple balls from the aluminum foil and put those in first. This creates a platform for the chicken to rest on, letting the juices drip below. Now, it won’t be a soggy mess.

Lay the chicken atop the foil balls and drizzle with a bit of olive oil, rub it over the skin. Now take your spice blend and cover the bird entirely. I like to do this after placing the chicken in the crock so the spices that go overboard end up in the juice and not on my counter.

Wash your hands, pop the lid on, set it to low for 4-5 hours and you’re done!  I should warn you that Crock Pots tend to have minds of their own and cook at different rates. This is why most recipes have a range for cook times and generous ones at that. Mine runs hot and tends to cook things faster than recipes specify.  You may need to cook yours on high for 4 or 5 hours or low for 6. Just depends…

Voila! It’s been 4.5 hours and my chicken is done!

We almost always clean our bird in one sitting, so I plan to make stock with this tomorrow. Stay tuned for Chicken Soup with Shirataki noodles and enoki mushrooms!

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Comments

  1. Craig says

    This is exactly the type of recipe I was looking for. Giving it a whirl today :) very excited to eat a delicious chicken!

    And anecdotally, I’ve put the bird on a bed of veggies before, and, while the veggies mostly held their shape, they were very greasy and more than a wee bit mushy. I went with aluminum foil on the bottom, but echo Kris W.’s reservations with it. Might try something else on the bottom next time.

    Thanks for posting :)

  2. Amanda R. says

    I tried something similar a few weeks ago- aluminum balls and all. By the time my chicken was done my crockpot was half full with liquid. Any tips on how to avoid that? Maybe it’s the chicken I used? On a side note I’ve also found that whenever I cook meat like that (in liquid) it comes out dry… What am I doing wrong?

    • popularpaleo says

      My gut says that you’re cooking it too long. Protein has an ideal cook time — it’s possible to dry that stuff out. My crock pot cooks stuff super fast, even on low, so I always know that I have to reduce whatever recommended cook time comes with a recipe.

      Grab a meat thermometer and test temps every hour to see how it’s progressing next time. This will help you get to know your slow cooker :-)

  3. Kris W. says

    Looks like an awesome recipe, thanks for posting. I was wondering, I am not a big aluminum fan, could I just use two small glass ramekins upside down to set the chicken on instead? Thanks again

    • popularpaleo says

      Yes it will work in that the chicken will cook, but… There will be a fair amount of drippings that collect at the bottom, which those carrots and onions will sit in for a long time (and under the weight of the bird as well). I have this image of fatty mush at the end of 5 hours in my head… blech. The only way to know for sure is to test it out and see how it goes! If you do it, circle back here and share how it went!

  4. says

    Hmm is anyone else encountering problems with the pictures on this blog
    loading? I’m trying to figure out if its a problem on my end or if it’s
    the blog. Any suggestions would be greatly appreciated.

  5. Anna says

    I must try! I was going to use the whole chicken that I have to make soup, but I think you have changed my mind ;) I just need tin foil!

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