Crock Pot Roasted Whole Chicken

Okay so as I have been looking up crock pot recipes all week one that kept intriguing me was being able to roast a whole chicken in a crock pot. This made me realize how easy it could be to have a homemade roasted chicken meal on a weekday. Granted I did make this on a Sunday, but I still am able to see the benefit of using the slow cooker. Now some of things I read were to grease the crock pot, elevate the chicken up on aluminum foil balls, and to cook breast side down - I only did the first of these, but I can see the benefits to the other two. You do not add any liquids to the crock as the chicken will provide plenty of drippings and as I did not elevate my chicken it cooked in the drippings, also to ensure a moist bird if you cook breast side down all the juices will go through the breast before exiting. If you are a big fan of crispy skin I must say this is NOT the recipe for you, the skin does not crisp up and needs to be discarded after cooking. Now all of this being said, I think this was a very successful dish and I will definitely be using this recipe again, but next time I will try with the aluminum foil and maybe cooking breast side down.

Crock Pot Roasted Whole Chicken: Serves 4-6

1 Roaster Chicken 4-6lbs
1 TB Olive Oil
1 Onion
Onion Powder
Salt
Powder
Thyme

First we need to prepare the bird, run under cold water and with your hand rub all over the bird both inside and out. Turn the water off and pat dry with a paper towel, then place the chicken in a greased crock pot. Rub with olive oil then sprinkle inside and out with the seasonings. Chop the onion into quarters, place half inside the body cavity and half outside of the chicken. Place your lid on your crock pot and turn on low for 6-8 hours until the chicken is cooked fully through. Remove from the crock pot and allow to sit for 10-15 minutes before slicing - though you will find you probably do not need to slice, my chicken literally fell off the bones!