Description
This Whole Chicken in the Crockpot recipe offers a simple, hands-off way to prepare a tender, flavorful chicken with a delicious butter and spice rub, complemented by potatoes that serve as a trivet and soak up the savory broth.
Ingredients
Units
Scale
Ingredients
- 1 large whole chicken (4–5 lbs.)
- 1 large onion (sliced)
- 1 cup chicken broth (or water)
- 4 medium potatoes (all similar sizes to use underneath as a trivet)
- 6 tbsp butter (salted, softened)
- 1/3 cup brown sugar
- 1 tbsp poultry seasoning
- 1 tsp salt
- 2 tbsp garlic (minced)
Instructions
- Prepare the chicken: Rinse your whole chicken and take bag out of cavity if it is there.
- Arrange potatoes: Rinse 4 potatoes, pierce them with a fork and set them inside your crockpot, this is where you will place your chicken (breast side up) on so make sure they’re about the same size and crockpot lid will close. If too large cut in half and place together as your “trivet”.
- Optional vegetables: You can also slice each of them into 6-8 pieces and lay on the bottom with a bag of baby carrots and sliced onions if you want to add more vegetables but still allow the bird to sit above the broth down below.
- Add broth and spices: Pour your chicken broth on top of everything and then sprinkle any and all spices you’d normally put on your whole chicken, or mix together and spread our butter rub listed above on top.
- Cook chicken: Set on low for 6-8 hours depending on weight. Is done when thickest part of breast reaches 165 degrees F to ensure it is no longer pink and appropriate temp., if not set for another 30 min. and check.
- Optional crisping: To crisp the skin you can put under the broiler inside a pan for 4-6 minutes or in your air fryer at 400 degrees F for about the same time until crispy.
Notes
- For added vegetables, slice potatoes and add baby carrots and sliced onions under the chicken so the bird sits above the broth.
- To crisp the skin, use the broiler or air fryer for 4-6 minutes after slow cooking.
