One of my favorite bargain friendly meals is to cook a whole chicken in the crock pot and then use that chicken meat for several different meals. You can usually buy a whole chicken for around 3-4 dollars for about 7-8 cups of cooked chicken, so easily 3-4 whole meals from one chicken, yippee!
Use for any recipe that calls for cooked chicken like Enchiladas De Pollo Y Queso , Chicken Spaghetti , Creamy Spinach Enchiladas and Chicken Corn Chowder.
Ingredients: 1 whole chicken, 2 tsp salt, 1 tsp cayenne pepper, 1 tsp paprika,2 tsp garlic powder, 1 tsp thyme, 1/2 tsp black pepper, 1 tsp fresh rosemary (finely chopped), 1 onion
Mix rub, salt, red pepper
paprika, garlic powder
thyme, black pepper
rosemary, and mix well
Chop onion and place on bottom of lightly sprayed crock pot
pat dry chicken with paper towel and remove innards.
Rub chicken with spice mixture, place in crock pot
Cook on low for 8-10 hours
Remove meat from chicken, and use in your favorite dish or just eat!
Enjoy!
Print This Recipe
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon Paprika
- 2 teaspoon garlic powder
- 1 teaspoon thyme
- 1 tsp fresh spices (rosemary, oregano, etc)
- 1 teaspoon fresh ground black pepper
- 1 large roasting chicken
- 1 cup chopped onion
- In a small bowl, thoroughly combine all the spices.
- Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
- Add Onion to bottom of crock and inside chicken
- When ready to cook chicken put it in the slow cooker and do not add any liquid.
- As the cooking process goes on it will produce it’s own juices.
- Cook on LOW 8 to 10 hours and it will be falling off the bone tender.
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{ 15 comments… read them below or add one }
I’m going to have to try your recipe!
Does it come out juicy? I cooked a whole chicken in the crockpot a few months ago and it was dry. I wonder if I left it in there too long. Maybe I should do this on a weekend when I’m home.
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Anita- I cook mine on low and it is always very juicy and moist, it produces about 3 cups of juice at the bottom on the crock. I do recommend cooking it while your home I like to take some of the dripping and baste the chicken while its cooking, but I have done it both ways and I still think the chicken comes out moist. I know some crock vary temperatures, maybe yours has a higher low temp.
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Another question. Should the chicken go in breast side down? I didn’t do that last time. That was the only part that was dry.
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Thats what I do, then the breast is swimming in the juices. Still to me white chicken meat always tends to be a little dry, but it tastes great mixed with other recipes, again thats just me, I prefer dark meat.
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Yummy! That looks so good! I have been looking for some chicken recipes so this would be PERFECT!
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This is GREAT! I can eat on this for days!!! Thanks!
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Do you have a suggestion on how to make this sticky chicken with boneless chicken breasts rather than a whole chicken? That’s what I have available in my freezer this week and I really wanted to make your cheesy chicken enchilada recipe on Saturday night. I’d like to use the crockpot so I can just get it set up and then and go about my Saturday activities. I’m open to non crockpot suggestions if you don’t think the crockpot would work.
Thanks!!:)
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This is an awesome recipe. I love making chicken in the crockpot. It’s always so juicy and tender! I wonder if I could do this with a frozen bird…hmmm I’ll have to try it out! Thanks
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I’ve linked my Temp My Tummy Tues post to yours for tomorrow. I love your Sticky Chicken!
Thanks!
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That sounds really good and CHEAP! Yay! I am a big wimp about putting raw poultry in the crock pot. I just worry that it doesn’t get hot fast enough. I know, I just need to give it a try!
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Looks delish!!!!!
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Another new on to me. What part of the country do you hail from? It sounds awesome!
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Hi SweetPea
I just want to thank you for this recipe for sticky chicken. I make it at least once a month. It is so easy and delicious and I can always get at least 3 meals out of it with the leftover chicken meat and juices. The “stock” that is left over is so flavorful that I love to use it to make “pantry soup”. I start with the stock, add whatever frozen vegetables I have along with leftover chicken and usually some canned beans. So healthy and easy. I also recently used this recipe just to make chicken thighs and legs for father’s day since my dad loves dark meat. It was a HUGE hit.
Anyhow, I love the blog. Keep up all the great recipes. PS – the photos from the new camera look great. =) Happy Wednesday.
-K
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I absolutely love this recipe! I make it at least 3 times a month.. It is so easy and so frugal. I also use the “stock” (juices in the bottom of the crock pot) to boost my soups and make AMAZING risotto
Thank you!
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that looks awesome! Thanks for sharing!!
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