Looking for a meal that can feed the family all week but only takes a day to cook? Check out this Crock-Pot recipe for a whole chicken. Yes, you can put a whole chicken in the Crock-Pot!!! This meal really comes in handy when I know we have a busy week of gymnastics, piano, work events, etc coming up. Make it on Sunday and you can use the leftover chicken for lunches or dinner the rest of the week. With all my recipes, this one is easy to customize, healthy and only takes a couple of ingredients. Bon Appetit!!
- 4-5 pounds whole chicken
- 6 stalks of celery, cut in half
- 2 carrots cut in 1 inch pieces
- 8 ounces of red potatoes cut into 1 inch pieces
- 5 garlic cloves peeled and smashed
- 4 sprigs of fresh rosemary
- 1 teaspoon of fresh thyme, chopped
- 2 teaspoons of kosher salt
- 1 1/2 teaspoons of paprika
- 1/2 teaspoon black pepper
- 4 teaspoons of olive oil
Let’s Make it!
- Arrange celery, carrots, garlic, rosemary and thyme into a 6 quart slow cooker bowl. The chicken will rest on top of the vegetables.
- Combine salt, paprika, black pepper, and olive oil in a bowl to make a seasoning paste.
- Remove giblets and neck from chicken (this items may have been removed before the chicken was packaged). Dry the chicken with a paper towel.
- Spread the seasoning paste evenly over the chicken.
- Place the chicken breast side up on top of the vegetables inside the Crock-Pot.
- Cover and cook on High for 4-5 hours or LOW for 6-7 hours.
- Use the leftover chicken to make chicken salad for lunch.
- Add barbeque sauce to the leftover chicken and broil in the oven for 10 minutes for a quick weeknight dinner.
- Make a gravy with the juices from the slow cooker by adding butter and flour.
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