This recipe could not be easier or more delicious! Whole chickens tend to intimidate people, at least cooking them at home, but they are actually super easy to cook and extremely economical! Make this recipe the first night, use the leftover chicken in salads or casseroles later in the week and then use the bones from the whole chicken to make stock. Not to mention, you control the ingredients so this is a very healthy, clean recipe that can stretch your dollar a long way.
1 whole chicken, rinsed and patted dry
1 onion, sliced
1 tablespoon paprika
1 teaspoon garlic powder
1 tsp sea salt (or an msg free seasoned salt)
1/2 tsp dried thyme
1/4 tsp black pepper
2 tablespoons cold butter, cut into cubes
1 lemon, cut in half to put inside the chicken (optional for a lemony flavor)
In a slow cooker, cut up an entire onion and layer it on the bottom of the pot. Put all of your spices in a bowl and mix them up creating a rub. Next rub the dried chicken down with your rub. Try to cover the whole chicken with the rub, inside and out. If you’d like, you can put the halved lemon inside the chicken, but this is optional. Place the chicken on top of the onions and then put the cubes of butter on top of the chicken. Close your lid and leave it for 4 hours on high or 6 hours on low.
Now, I will say this much about slow cookers, some cook really hot and others cook slow and low. Know your cooker. My old one had one temp, regardless of what I put it on, it cooked crazy hot. I’m thankful for a new one that actually cooks on low if I set it on low. When finished cooking, remove from your crock pot, let rest for at least ten minutes before serving and enjoy.
*Don’t let cutting or carving a whole chicken scare you away from this. Once cooked, the legs and wings literally pull off the chicken and you can easily cut or pull away the rest of the meat. The skin will crisp up so you can either eat it or pull off before serving. Keeping the skin on during cooking ensures the chicken will be moist and delicious