This really isn’t a recipe. It’s too simple to be called that. I’m calling it an idea 0r an “idey”. Rub olive oil all over a whole 3 to 4 pound chicken. Season with your favorite seasonings ( I used 4-1-1 seasoning and Season-all seasoned salt) . Place the seasoned bird, breast side up, in a slow-cooker. The bird is going to give off a good amount of broth, probably 2 or 3 cups. If you don’t want the bird stewing in the broth, you can place a rack in the bottom if your slow-cooker is big enough. I just let mine stew away in the broth. The skin isn’t going to crisp up with this method. If you’re a crispy chicken skin fan, beware. The chicken literally fell to pieces as I was trying to get it out of the slow-cooker. That’s not a bad thing unless you wanted to take a picture of it whole. I did and I wasn’t able to.
This chicken isn’t beautiful. Don’t judge. It’s succulent. That’s more important in chickens than beauty. Here’s another shot.
No beauty pageant winner here. But man…..was it ever tasty.
1 (3 to 4 pound) whole chicken
seasonings of your choice
Wash chicken and pat dry. Rub olive oil over chicken. Season well on all sides. Don’t forget the cavity! Place breast side up in slow-cooker. Cover and cook on high for 4 hours or low for 8 hours or at least until the internal temperature of the thigh is 165 degrees.
Here’s the last picture and it’s still not any prettier. But man…it sure was tasty!
Belle Russell says
if it tastes good, your belly doesn’t care if it’s pretty or not,……..”SMILE”
Jackie Garvin says
You are exactly right! Some folks eat with their eyes. I just wanted drive home the point that this chicken is delicious and don’t miss out on a good meal just because the chicken came up short in the looks department! 🙂
Jackie, if you don’t have a rack, you could ball up 3 or 4 balls of aluminum foil, depending on the size of your slow-cooker, and put them on the bottom of your slow-cooker and place the chicken on top. That is if you didn’t want the chicken to stew in its broth. 🙂
Jackie Garvin says
That is a great tip and I meant to include that in my post. My slow-cooker is so small that there’s not enough head room for the lid to fit back down over the chicken if I elevate it. I don’t mind it stewing at all. If I want to make sure the chicken will remain intact and not fall apart, I just roast it in the oven. This slow-cooker method is a great way to prepare chicken for casseroles, tacos, chicken salad, etc. Plus, we like to eat stewed chicken. Granny used to stew chickens a lot. 🙂