This recipe is perfect if you have companions for dinner. A classic chicken recipe will not fail you, that I’m sure. Just make sure your chicken is what a chicken should be—moist, tender, and juicy. And I’m sure everyone will love what you’re going to serve to them.s
Our friend over at The Little Kitchen has this to say about this recipe:
“So when I was on the hunt for a chicken slow cooker recipe, I googled and found this one. It’s incredibly simple and the chicken goes into the crockpot in minutes. I added my own twist to it and guess what? The chicken is wonderfully moist and it’s very simple.”
Chicken cooked in slow cooker is one of my family’s favorites. They love it because of the tenderness of the meat. You don’t need to use knife just to cut the meat because it’s really soft. Other than that, the chicken is also moist and juicy. The flavors are locked in inside and that’s just heaven for any chicken lover.
RUB INGREDIENTS FOR THE CHICKEN
4 tsp kosher salt
2 tsp McCormick paprika
1 tsp McCormick cayenne pepper
1 tsp McCormick onion powder
1 tsp McCormick thyme
1 tsp McCormick white pepper
1/2 tsp McCormick garlic powder
1/2 tsp McCormick black pepper
FOR THE CROCKPOT
1 cup chopped onion, approx 1 medium to large onion
4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds
2 garlic cloves, peeled and smashed
1 whole lemon quartered
3 1/2 to 4 1/2 lbs Tyson roasting or fryer chicken
Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. 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 all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use turkey lifters to remove the chicken from the crockpot carefully.
Thanks again to The Little Kitchen for this amazing recipe.