Place 3 balls of aluminum foil in bottom of crock pot. This lets the juices drain from the chicken.
Place a whole 3-4lb. chicken on the foil after washing it.
Slice an onion and place on and around the chicken for flavor.
Drop 12 – 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.
Cook on high 4-6 hrs.
This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.
I take the drippings and make gravy for biscuits or to dip the chicken in.
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CROCK POT CHICKEN was GREAT!!!
made one the other night. it was fall off the bone moist.
the leftovers i made into enchiladas the meat was still just as moist.
thanks for this thrifty & great recipe.
Cheryl in Colorado
I thought that it was not safe to cook a whole chicken in a slow cooker.
There are a few opinions about this one, Lisa. Many crockpot devotees have shared their recipes for cooking whole chickens in a crockpot. Some say that if you turn the crockpot to high for the first 30 minutes, then turn it down to low, the temperature rises fast enough. To check this, you may want to try it, and after the 30 minutes, put a meat thermometer in the bird. Most agree that the internal temperature should reach 140 degrees as quickly as possible. The temperature it should be when done is about 165 to 170 degrees internally. One thing most agree on is that a chicken should not be stuffed and cooked in the crockpot. I’d be interested to find out if anyone has tried the whole chicken in the crockpot method. Please comment here and let us know.
I have always cooked whole chickens in the crockpot. I never knew you weren’t supposed to! Wow…..
Glad you are still alive, Candi!
I would think that the smaller the bird, the better. Fryer versus Roaster, for example.
I’ve never tried a whole chicken in the crockpot for the same reason I don’t do chicken parts (e.g. whole bone-in legs, breast, etc). My crockpot manual warns that some sort of liquid in the crock is needed.
And if you put liquid or broth, even a little, the chicken always tastes “boiled” and soggy to me. When you say it tastes like “rotisserie” — does it really crisp up, or is the skin still slimey?
Tried this. Found chicken too dry. I have cooked whole chickens in the crock before with better luck. I will use the remaining to make chicken salad or put in soup, but will go back to my old recepie.
I cook whole chicken in my crock pot all the time. I put rice (wild rice mix) and 1/4 cup water under the chicken. By the time the chicken is finished cooking you have chicken flavored rice to go with it.
One time I put the chicken in breast side down (I was in a hurry and did not pay attention), it was the juicy and we could not get it out becasue the meat kept falling off the bones and the bones kept falling apart (at the joints).
As to larger birds here is a link to a lady who roasted a TURKEY in her crock pot:
http://crockpot365.blogspot.com/2008/11/crockpot-whole-turkey-recipe.html
She got Butterball’s blessing before she started.
Thank you, Carrie, for your input and the link. I am really interested in the experiences everyone has cooking chicken in their crock pot. What I’m planning to do in the near future is cook a whole chicken and take pictures this time so I can share what I learn. Thank you again for your information, Carrie.
I really *wanted* to like this recipe but unfortunately I didn’t like this chicken. I did it like the recipe stated only without hot sauce and onions (i used a seasoning salt that had a strong onion flavor so I thought it would be too much). The whole chicken tasted like foil, was overcooked and “steamed” tasting, the skin was very soggy – bleh. I think I will just stick with roasting in the oven from now on.