I will definitely be making this again. And the carrots that sat under it were delicious too! I turned the stock/broth/cooking juices into the simplest gravy by heating in a saucepan and adding some corn flour.
I am thinking of using this same recipe for turkey, next time. I bet it’s going to turn out just as wonderful! And you can always tweak the rub ingredients to your taste; I added a little bit of dried oregano since my family loves the flavor.
Ingredients
RUB INGREDIENTS FOR THE CHICKEN
4 tsp salt
2 tsp paprika
1 tsp white pepper
1/2 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp thyme
FOR THE CROCKPOT
1 cup chopped onion
4 to 5 carrots, scrubbed and chopped
2 garlic cloves, peeled and smashed
4 celery stalks, cut in thirds
1 whole lemon quartered
3 1/2 to 4 1/2 lbs roasting or fryer chicken
Instructions:
Mix together the rub ingredients. Place the chopped vegetables inside the slow cooker.
Remove chicken neck and pouch with organs. Rinse chicken with water and pat dry with paper towels.
Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub mixture all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
Place chicken into the crock pot, on top of the chopped veggies. Cover and cook on low for 4-8 hours, depending on the size of the chicken. Cook until the internal temperature of the leg is at 160 F.
Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.
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Quick Tip: Serve with your favorite roasted vegetables for a complete meal.
