I know I’m not the only person who feels the time crunch around Christmas. One of the easiest things it to do on a busy night is pick up a rotisserie chicken from the market to use for a meal. While I’m totally not opposed to doing this in a pinch, Michael and I are trying to eat higher-quality meat less often. I’ve really wanted to master preparing a whole chicken, since it’s often the most economical choice for free-range organic chicken. They went on sale last week, and I bought one, not quite sure just how I’d prepare it.
After reading about a method for preparing a rotisserie-style chicken in a crock pot, I knew EXACTLY how I’d prepare it. What I ended up with was a tender, juicy chicken even better than what I can pick up from the grocery store.
Roasting a whole chicken is usually a pretty scary thing for me–I’m never quite sure if I’ll over- or under cook it and never want to ruin a whole chicken. Cooking it in the crock pot eliminated the guess work and produced a tender, juicy chicken with only about 5 minutes of actual hands-on work. No trussing, no thermometer needed, no joke.
It couldn’t be easier–chop some onion and celery, rub a spice mix on the chicken, and cook it on high about 6 hours. It will be so tender it will practically fall apart as you lift it out of the crock pot. (You can see that’s what happened with mine above)
We ate it for dinner one night and used the leftovers in other meals. It’s DEFINITELY something I’ll be doing again and again. A super economical and easy method you’ll definitely want in your arsenal.
- 1 (3.5-4.5lb) chicken
- 2 stalks celery, cut into 2" pieces
- 1 onion, cut into 1-2" pieces
- 2½ tsp salt
- 2 tsp paprika
- 1 tsp pepper
- 1 tsp dried thyme
- ½ tsp garlic powder
- Place onion and celery on the bottom of your slow cooker. Remove and discard any giblets or neck from your chicken. In a small bowl, combine salt, paprika, pepper, thyme, and garlic powder. Rub spice mixture over chicken. Place chicken on top of the onion and celery.
- Cover and cook chicken on high 5-6 hours or until very tender.
Method adapted from Dinner or Dessert