My older sister is by far my biggest fan of this blog. She is constantly sending me recipes to try, and each one proves to be more delicious than the next one. This time, she presented me with a challenge of cooking a whole chicken in the crockpot based off of this recipe she found while scouring the internet. And this proved to be delicious and has lasted me the whole week.
- 4 carrots, peeled and cut into thirds
- 2 small onions, peeled and cut into wedges
- 4 medium red potatoes, cut into chunks
- 3 garlic cloves, peeled
- 1 tablespoon unsalted butter, melted
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1/4 to 1/2 teaspoon cayenne pepper, depending on spice preference
- 4 pound whole chicken, rinsed and patted dry with giblets removed
This recipe seemed pretty straight forward, but some how I managed to really mangle parts of it. First of all, the recipe calls for the chicken to be rinsed, patted dry with the giblets removed. I have never removed giblets before. I have seen my mom do it, but to be honest, I had no idea that giblets came in chicken. I thought that giblets only came in turkey, so I didn’t do anything like removing the giblets. I just left the good stuff in when it came to cooking the chicken. I did rinse and pat it dry, but I am not sure how dry it really turned out to be considering that once the dish was done, there was a puddle of water around it making the dish more like a soup than chicken and vegetables.
Moving on, after preparing the chicken, I cut the vegetables and put them in the bottom of my crockpot. Now, my peeler is misplaced, so instead I peeled the carrots using a knife. That was not an easy task. Once all the vegetables were cut and put in the crockpot, what I failed to realize was that the chicken would not fit in my crockpot. But, that was the only crockpot I had, so I stuffed the chicken in there and honestly hoped for the best.
Before I could put the top on the chicken, I had to put melted butter on top and then the seasoning.
Since I really didn’t want to have to do more dishes than necessary, I decided to eyeball all of the seasoning and put in what I thought was the right amount. In the end, I don’t think that really mattered because the seasoning still tasted delicious.
(The chicken before putting the top on.)
The trickiest part was cooking the chicken considering the top would not close on the top of the crockpot. Instead, I had to wait for the vegetables to cook, so the lid could close properly. Also, because of this challenge, the spice stuck to the top of the lid of the crockpot, so some of the chicken’s spice was removed. To combat these slight issues, I decided the chicken would need to cook for longer. I put the crockpot on low for 3 hrs, and then high for 2 hrs. This worked and by the end of it the chicken was cooked. Only downside was that due to the water still in the chicken, the dish was much more of a stew than a chicken dish.
A little bit spicy but good once all of the liquid drained from the dish. I decided to remove the chicken from the dish and take all the meat off the bone. The chicken was well flavored, and tender. Unfortunately, not all of the chicken was cooked, so I did have to cook some on the stovetop. But I would make this dish again in a heartbeat, just using a bigger crockpot and actually pat dry the chicken.
The Nitty Gritty:
- Total Cost: $15.00 (I had a majority of the ingredients)
- Total time: 20 minutes prep, 5 hours to cook. 5.2 hours total
- Serving Size: 4 – 6 people