Slow Cooker Spiced Whole Chicken

By tschnet1

Ingredients

• 4-5 lb. whole chicken
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp garlic powder (or 1 tsp. minced fresh garlic)
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/4 tsp cayenne pepper (or to taste)
• 1 tbsp olive oil

Details

Servings 4
Adapted from anoregoncottage.com

Preparation

Step 1

Remove all the giblets from the chicken and skin if desired (if leaving the skin, pat it dry), but do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.

Mix all the seasonings with the olive oil in a small bowl and use a pastry brush to spread it all over the bird, making sure to get it on the sides and crevices as well as the top.

Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours). Cut into pieces (it will be falling off the bone…) for immediate serving. Use any extra meat for another meal.

To make broth or soup: Reserve the juices in the bottom of the cooker, add any remaining bones (and any more you’ve been keeping in the freezer) along with some onion, celery, and carrot (again- peelings you’ve been keeping in the freezer!) and cook on low all night. In the morning, strain the broth and freeze or use for soup. Pretty effortless, right?

Variations: Sometimes I slice a couple of onions and spread them on the bottom of the cooker before adding the chicken- the onions cook in all that great flavor. The same with sliced (or baby) carrots or mushrooms.