Ingredients
- 1 broiler/fryer chicken {3.5-4 lbs}
- 2 tablespoons Paprika
- 1/2 teaspoon cayenne pepper {opt}
- 1.5 teaspoons onion powder
- 2 Tbsp. garlic powder or 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Step 1
Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray slow cooker with cooking spray.
Coat chicken inside and out with the paste and place in slow cooker breast side up.
Cover and cook on low 6-7 hours or on high 3½-4½ hours. Make sure the thickest part of the thigh registers at 180°. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Chicken and Gnocchi Soup, Quesadillas and Queso Pizza. I made Chicken and Dumplings tonight!
The key to tender, juicy, super yummy chicken from the crock is to put the bird in BY ITSELF. I repeat, DO NOT put any liquid in the crock with your chicken, or the meat will come out tough. If the chicken is sitting in a puddle, that puddle will eventually boil in your crock, and you will essentially be making boiled chicken, rather than slow roasted moist delicious ‘this must have taken you hours’ but was actually oh-so-easy fabulous melt in your mouth chicken. I’ve done whole chickens in the crock for years, in fact I have been crocking everything for ages! So easy, so yummy. Trust me-you won’t be disappointed! (pattywak)