Crock Pot Whole Chicken
Ingredients
The chicken
-
1
whole
5-lb Whole chicken
The aromatics
-
1
large
Yellow onion (cut into large pieces)
-
1
head
Garlic (4 cloves minced, remaining ones peeled and whole)
The butter and herbs
-
6
tbsp
Unsalted butter (softened at room temperature)
-
12
sprigs
Fresh thyme (divided; half whole sprigs and half leaves only)
-
4
sprigs
Fresh rosemary (divided; half whole sprigs and half chopped)
-
2
tsp
Fresh parsley (chopped)
The seasoning
-
2
tsp
Sea salt
-
½
tsp
Paprika
-
½
tsp
Black pepper
Instructions
- Pat the chicken dry inside and out with paper towels.
- In a small bowl, mix together the softened butter, minced garlic, chopped thyme, chopped rosemary, parsley, salt, paprika, and pepper.
- Grease the bottom of the Crock Pot with butter and place the onion pieces inside.
- Place the whole chicken, breast side up, on top of the onions.
- Gently separate the skin from the meat and rub half of the garlic herb butter underneath the skin.
- Rub the remaining butter over the top and sides of the chicken.
- Stuff the cavity with the remaining garlic cloves and herb sprigs, then tie the legs together with kitchen twine.
- Cover and cook on Low for 5-8 hours or on High for 3-4.5 hours until the internal temperature reaches at least 160°F.
- Optionally, broil the chicken for 4-6 minutes to crisp the skin.
- Let the chicken rest for 10 minutes before carving.
Nutrition Facts (estimated)
Servings
6
Calories
319
Total fat
22.7g
Total carbohydrates
4.6g
Total protein
23.5g
Sodium
mg
Cholesterol
mg
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