The Easiest Whole Chicken Recipe

Once you pull most of the meat off the bones, boil the bones and the mushy veggies in water to make broth! A way to get even more out of your bones and veggies. I love roasting whole chickens, I'll have to try this method.

jen209

If you debone the chicken right away, you can put the bones right back in the crockpot (yay, no extra dishes!) with the mushy veggies, a bay leaf, some peppercorns, and enough water to cover it all. Then cook it on low for several hours until all of the bones are brittle. Strain and refrigerate. There will be a layer of fat on top of a gelled layer, so it's easy to remove. You now have stock, and it is a very low-fat way to add tons of flavor to lots of dishes. It can also be put in freezer bags and frozen for months.

bittytux

does the chicken brown and crisp?

judd

Please stop rinsing your chickens. This spreads bacteria around the kitchen sink. Just pat dry, season and cook.

nanc

Nanc beat me to it. Rinsing spreads bacteria.

Slow cooker method does not make the chicken browned and crispy.

Veggies should be added in the last 20 minutes to half an hour so they do not get mushy if you are using the high setting on the slow cooker. If cooking on low heat, I would put them in sooner.

I often use my French oven to cook various meats that I have browned first in this vessel.

As for the chicken, if you want it browned with the French oven method, it should be roasted in the oven. Or, roast in a racked pan made for this option.

I_Fortuna

If you want crisp skin all you have to do is torch it. Of course you have to have a torch but it works really well.

Jo AnnJ

I Purchase A 1 lb. Chicken Breast, Steam It Then Slice It 8 Portions Because I Detest High Sodium Chicken.

RC

Put the whole roasted chicken in the oven or under broiler to get crispy after slow cook. For that matter Follow snack girl's recipe for slow cooker and cook in oven if it's not a hot day!🐓

DM

I know this recipe is for promoting the slow cooker, but it can be done much better in your microwave as i have been doing for many years. Still, if you do wish to use your slow cooker (I threw my big one a long time ago) then here paprika is of utmost importance. First, make sure the chicken is totally thawed. wipe any water away from the chicken. Prepare a mixture of crushed garlic, olive oil and paprika and some salt if the chicken was not bought in a Kosher provider. Rub this mixture all over the chicken. then place with not addition of any liquids. Cook for as long as necessary. the result will be browned, though not crispy but still yummy. you can always put the chicken in the oven for ten very hot minutes for making it crispy. You can also add some potatoes also seasoned the same way if there is room in your cooker.

Adi Shva ★★

Calling a Crock-Pot chicken roasted seems rather odd.

Every slow cooker comes with similar recipes not to mention every Crock-Pot cook book.

Do not rinse a chicken? Who doesn't have a spray bottle of cleaner with bleach by the sink.

If your throwing the bird in a slow cooker why would you rinse it or pat it dry?

There is no reason to peel carrots or mince garlic in a Crock-Pot.

No point in using anything fresh.

But slow cooked chicken and it's by products have many uses.

Try throwing the skin in your air fryer until crisp. Along with the broth it's great for a green bean casserole.

Roter Davis ★★