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Whole Chicken in the Crockpot

A tender, juicy whole chicken cooked in a crockpot, infused with savory spices and served with a bed of vegetables.
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Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken 1 whole chicken (about 4-5 pounds) Ensure it's halal-friendly.
  • 1 tablespoon 1 tablespoon olive oil
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon black pepper
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon onion powder
  • 1 teaspoon 1 teaspoon paprika
  • 1/2 teaspoon 1/2 teaspoon cumin
Vegetables
  • 1 1 onion, quartered
  • 2-3 2-3 carrots, chopped
  • 3-4 3-4 potatoes, quartered (optional)
Garnish
  • Fresh herbs (like rosemary or thyme) for garnish

Method
 

Preparation
  1. Rinse the whole chicken under cold water and pat dry with paper towels.
  2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and cumin. Rub the olive oil over the chicken, then apply the spice mix evenly across the entire chicken, both inside and out.
  3. Place the quartered onion, chopped carrots, and potatoes (if using) at the bottom of the crockpot.
Cooking
  1. Place the seasoned chicken on top of the vegetables in the crockpot. Cover the lid tightly.
  2. Cook on low for about 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
Serving
  1. Carefully remove the chicken and let it rest for a few minutes before carving.
  2. Serve warm, garnished with fresh herbs for added flavor.

Notes

Store any uneaten chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken for up to 3 months. Reheat using the oven or stovetop for best results.