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Crock Pot Whole Baked Chicken

1 whole Chicken (2-4 Pounds)
2 teaspoons Sea Salt
1/2 teaspoons Pepper
1 teaspoon Paprika
1 teaspoon Onion Powder
1/2 teaspoons Garlic Powder


Wad up two pieces of foil, and make each of the balls flat on top. Place them in a 5 quart or larger crock pot and pour 1/2 inch of water into the bottom of the crock. Rinse and dry the whole chicken. Then clean kitchen with peroxide! In a small bowl, combine the spices. Rub spices into the chicken. Place chicken on top of foil balls in the crock. Cook on high for 2 hours. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees F on a thermometer thats when its done. Eat for one meal, then pick the chicken from the bones. Save all the fat, bones, innards, and skin for chicken stock.

Source: tastykitchen.com