Basic Crockpot Chicken
|October 19, 2012||Filled under Recipes: Chicken, Recipes: Crockpot Cooking||
Crockpots…..ultimate cooking tool for the busy woman or man! I can’t think of another tool that allows you to throw some food into it, turn it on, walk away and ignore it for hours only to return to a delicious meal. This is one of my main tools for keeping myself sane this semester. Four classes, kids, a part time job….what was I thinking? I just keep reminding myself that we are at the half way point now.
If you haven’t tried cooking a whole chicken in a crockpot now is the time to learn. The ingredient list is short and the cooking time is long enough to cook it while your at work (or school). If you prep the chicken the night before then the only thing to do in the morning is put the crock in and turn it on. Easy enough right?
- 1 whole chicken
- favorite chicken seasoning blend
- The first thing to do is to prep the chicken. Cut and remove the plastic packaging.
- Stand your chicken up and remove the extra fat around the neck area. Also remove the bag containing the heart, liver, etc.
- Wash the chicken and place it into the crockpot.
- Sprinkle the chicken with salt and pepper. Add your favorite chicken seasoning blend.
- Turn the crockpot to low, add about ½ cup of water to the crock, cover it and cook for about 8 hours. No need to add any additional water or liquid to the crock.
- Test the chicken to see if it is done by gently pulling on the leg. Usually the legs will easily pull away from the chicken. You can also stick a thermometer into the breast and see if it registers between 170 F and 180 F.
- More detailed instructions and pictures are shown below.
See what I mean. Nice and easy. The first thing to do is to prep the chicken. Cut and remove the plastic packaging. Stick the chicken in your kitchen sink…..you can put it in a large bowl if you would like:
Stand your chicken up and remove the extra fat around the neck area. See the piece I’m holding? Use a sharp knife or even some kitchen sheers to cut it off.
Those who have worked with whole chicken or other types of poultry before will know enough to remove the bag inside of the chicken containing some of the misc chicken parts. If you’ve never cooked a whole chicken you might not realize it’s in there. If you didn’t know please don’t worry. Your not the only one who didn’t know it was in there. My husband once brought home a chicken to cook on the grill rotisserie. About half way through cooking I asked where he put the bag of “parts”. After starring at me like I was insane he said the chicken didn’t have anything like that in it. That’s highly unusual for a whole chicken so I checked out the one he was cooking. Seems he had a hard time sticking the rotisserie rod through the chicken because the bag was still stuffed inside.
After we dismantled the chicken and removed the bag he was horrified. Why in the world would they give you the stuff that’s in the bag? The parts they include are usually the heart, liver and neck. The reason it’s included is it’s used for making some of the best chicken broth around. Don’t want to make broth 🙁 If you have a dog or cat you can cook the parts for them. They will love you to pieces for it. Anyway, here is the infamous “bag of parts”:
Take the bag out and set it aside for now. Give your chicken a good wash with running water. Don’t forget to wash the inside too. Stick your chicken into the crockpot.
Sprinkle the chicken with salt and pepper. Add your favorite chicken seasoning blend. I have several seasoning mixes that were purchased from Penzey’s Spices. If you don’t have a chicken rub or spice blend try adding some garlic powder, onion powder and rosemary.
Turn the crockpot to low, add about 1/2 cup of water to the crock, cover it and cook for about 8 hours. No need to add any additional water or liquid to the crock.
Test the chicken to see if it is done by gently pulling on the leg. Usually the legs will easily pull away from the chicken. You can also stick a thermometer into the breast and see if it registers between 170 F and 180 F. Here’s the finished crockpot roasted chicken:
I usually remove a few pieces of chicken and serve them at meal time. The legs pull off easily. Use a knife to slice and remove the breast meat. After eating, if there is any meat left, I use my hands to remove the remainder of the now cooled chicken. Save it to make homemade chicken noodle soup, chicken salad or for another meal. As you remove the meat leave all the bones in the crockpot for making homemade chicken broth. It’s even easier to make then the chicken!