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Whole Chicken in a Crock Pot

6 servings

This chicken is flavorful enough to eat on its own with cooked vegetables, or you can incorporate it into another dish like pasta, chicken salad, or a casserole.


  • 1 large chicken
  • 2 teaspoons paprika 
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 onion

Leave the bones to make your own chicken stock.

Start the chicken stock after dinner by filling the crock pot to the top with water, and then adding whatever you have on hand: a bay leaf, carrot, celery, onion, parsley and/or thyme. Keep it on low all night, and then in the morning strain it, pour the stock into containers and store in the freezer.


Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over the outside of the chicken. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on high. There is no need to add any liquid. Cook for 4 to 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 

Recipe used with permission from 100 Days of Real Food by Lisa Leake. 

Publisher: William Morrow

Nutrition Per Serving

  • 170 calories
  • 10g fat (3g saturated fat)
  • 75mg cholesterol
  • 127mg sodium
  • 0g carbohydrate
  • 0g fiber
  • 18g protein

Nutritional facts assume the skin has been removed from the chicken.