Crockpot Sticky Roast Chicken

By Addie

Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours). Or you can use your probe if your crockpot has one.


MY NOTES:
I used my homemade Cajun spice mix to season this chicken. It came out very fall-off-the-bone tender and delicious. Next time, I think I would quickly brown the whole chicken in a frying pan first for even better flavor, as well as eye appeal. But we both liked this very much! I don't think a pop-up thermometer is really necessary but I did check the temperature of the chicken with my Thermapen before I served it, just to be safe.

Ingredients

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken
• 1 cup chopped onion (optional)

Preparation

Step 1

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a reseal able plastic bag, seal and refrigerate overnight.


When ready to cook, put the bird into the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 - 10 hours and it will be falling off the bone tender and so tasty.