I know I’ve done the mouth-watering, aromatic roast chicken on here before, but there’s a new chicken in town, friends. And this guy is easier than a Hilton sister. Ok a Hilton sister who’s name rhymes with shmaris.
Last time I posted a whole chicken recipe, there were a few comments from people who had never done one before, and that’s totally cool. I get it. Roasting a whole bird for the first time can be daunting. Reaching inside to grab all it’s giblets and jiblets… (Scary Move 2, anyone?) Totally a reasonable fear. But listen y’all. You gotta just get all Nike on this bitch and just do it.
Not only will you get enough chicken for more than one meal, but if you wanna get real Martha Stewarty up in here, you can save the little presents from inside the bird, along with the juice in the crockpot, the bones and some veggies and make your own chicken stock.
I had planned to do just that… but forgot. And then when I randomly discovered a chicken heart sealed tightly inside a ziplock bag residing in my fridge a few days later, I wondered for a second if Brandon was a witch… or is it a warlock? Either way, it freaked me out. Creepy black magic…
Speaking of magic, crockpot chickens are the thing dreams are made of. Ridiculously tender, bursting with flavor, and lucky for you, it falls off the bone and onto your plate.
How are you gonna not serve it with roasted Brussels sprouts?
Whole Crockpot Chicken
Cook Time: 5-7 hours, depending on size of bird (Internal temp should reach 165)
Serves: 4-8 (again, depending on size)
1 whole chicken (I used about a 4lb bird), innards removed
1 tsp. poultry seasoning
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp salt
pinch ground black pepper
lemon, halved, placed inside cavity (optional)
Directions: Once innards are removed, rinse chicken under cool running water and pat dry. Season with salt and pepper, then place into your crockpot or slowcooker. Sprinkle seasonings on top, cover, and cook for 5-7 hours, or until internal temperature reaches 165. Once fully cooked, carefully remove form crockpot and set on a platter to rest for about 10 minutes, covering with foil to keep in heat until ready to serve.
See how easy? Definitely one of my new favorite cook-while-I’m-at-work meals. So throw your inhibitions away and tackle this bird head on.
Bet you thought I was going to say “don’t be chicken”, didn’t you. What do I look like? I may have thought my husband was a witch for a second but give a girl some credit…
Seriously though, if i find any locks of hair or voo-doo dolls, I might send for help.