This blog actually pushed me out of my comfort zone and I made my first baked whole chicken. Pulling the guts out and all. It wasn't until I started shopping at Whole Foods that I discovered whole chickens with the dirty work already done. Granted, there is still the rinsing of the bird and a few stray feathers to pluck but I don't have to stick my hand up in the cavity of the bird.
Santa brought me a 6 qt Crock Pot for Christmas, my first!, and the first recipe I came across was for this Crock Pot Whole Baked Chicken. The stars had aligned. Whole chickens were on sale at Whole Foods, this Crock Pot came into my life, and then I stumble on this recipe. Let me tell you... This recipe is EASY! The meat was falling off the bone. As of now, this is my go to method for cooking a whole chicken. I'm not intimidated anymore and I get what I want... a house filled with the aroma of baked chicken and it tastes so much better homemade. I paired the chicken with broccoli and brown rice. Yummy!!!
Stars of the Show:
- 1 whole chicken (2-4 lbs)
- 2 tsp sea salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
Wad up two pieces of foil and make them flat on top.
Place in 5 qt crock pot and pour 1/4 inch of water in the bottom.
Rinse and dry the whole chicken. Make sure to clean the kitchen really well!
In a small bow combine the spices.
Rub onto the chicken.
Place chicken on top of foil balls.
Cook on high for 2 hours.
After 2 hours, switch to low and cook for 5 hours. Temperature should read 160 degrees then it's time to enjoy!