My slow cooker has really only ever been used for a Velveeta dip I make every Super Bowl season and the occasional chili during the winter. One of the (many!) things I have been having difficulty finding is a good sugar free chicken stock off the shelf. In fact, not even Whole Foods had a variety that didn’t add at least trace amounts of Fructose. So now I had a mission, I wanted a delicious slow cooker recipe for a whole chicken that I could turn around and use the chicken carcass to make a stock I could freeze. Fortunately Half Price Books had a huge clearance sale last week and I was able to get about a dozen different cookbooks for about $20 and one had a recipe that looked interesting.
This recipe was eye-opening to me for one major reason, I have never cooked anything in a slow cooker that wasn’t mostly liquid. When it said to just put the chicken in with no liquid I thought for sure I was reading it wrong but it turned out great! It was literally falling off the bone as I tried to cut it to serve and was so moist and delicious. I’ll put the recipe for the stock up later this week. (although you might have seen it on my Instagram feed) The other thing you need to know is that it’s important to line the bottom of the slow cooker with the onions and celery in order to get the chicken off the bottom of the pot. I hope you enjoy this as much as we did!
Be sure to save the bones to make a tasty Chicken Broth!
- 1 large chicken
- 1 large onion
- 2 Celery stalks
- 2 tsp paprika
- 1 tsp Kosher salt
- 1 tsp Black Pepper
- ½ tsp Red Pepper (I like it a little spicy, reduce to ¼ tsp for less spice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- ½ tsp oregano
- Dice onion and chop celery, line bottom of slow cooker
- Mix all spices in bowl
- Be sure you have removed all giblets and rub spices into entire surface of chicken. Put any remaining spices in cavity.
- Place chicken in slow cooker, cook on high for 4-5 hours