stitchincricket
Member
- Joined
- Jan 2, 2011
- Messages
- 54
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
