Friday, September 9, 2011

Crockpot Chicken on a Hot Day

One of our standard meals is slow cooker chicken.  I usually make it once a week.  I tend to choose a day when I know getting dinner on the table will be chaotic at best.  In the winter I make it for convenience; a way to get a healthy, nutritious meal on the table without a ton of prep.  This summer with its insanely hot and humid temps; I have used it as a way to avoid turning on my oven.  I might even be known to resort to putting it outside on my deck during the day!

I have a couple ways I make slowcooker Chicken (For my post on slowcooker soup click here)

I always start with a good rinse of the bird.  Inside and out.  The dear husband of mine is a meat cutter and we do NOT skip certain steps when cooking meat.  Hamburger is always well done.  Maybe even charred... but I digress...  I then place the bird in the slow cooker.  I have a few standard seasoning mixes I do.  Remember I am a sprinkler when I cook, not a measure-it-out kinda gal.  Adjust to your tastes.

Lemon chicken
Sprinkle dill or thyme over chicken
Slice 2 lemons, place lemons on and in chicken
*cook in crockpot for 8 hours on low or 3-4 hours on high

Rotisserie (all measurements are approximate)
rub butter or dairy free butter on skin of chicken
1 sliced and diced onion (in and on chicken)
4-8 cloves of garlic (in and on chicken)
1 1/2 tsp paprika
2-4 teaspoons sea salt
1/2 tsp thyme
1 1/2 Italian seasoning
1/2  tsp chili or crushed red peppers
(optional is pepper~ we can't do it, it is high in oxalates)

You can mix seasoning together and then top the bird, or you can just sprinkle them on as you pull them out of your cupboard.  The onions and garlic can go on and in the bird.  Put in the slow cooker with the breast side down.  Do not add water (yet.)

Cook 8 hours on low, 3-4 hours on high.
When you pull your chicken out of the crock pot, DO NOT discard all the yummies in there.  Leave 'em.  Your gonna need them for soup.  Save the bones too!

Click here for the soup post!


  1. This is one of my favorite meals too!! Do you tear the skin off? I feel like the seasonings don't season the actual chicken unless I rub them on the chicken under the skin...which is a big pain and I sometime skip this step. I've never made chicken stock in the crockpot. I've always done it on the stove, but after reading your post I used the crockpot yesterday (overnight)and it was SO easy!! Thank you!

  2. I actually leave the skin on. I am (honestly) to lazy to tear it off, plus I like the nutrients and healthy fat that it provides. Glad you enjoyed it! One way to get more flavor in the meat is to cook the chicken upside down. Rub the seasoning over the whole chicken and then place breast side down.