Whole Chicken In a Crockpot: Who Knew?


Not this working mom. Because if I had, I would have been making this one for years! 
My picture of a whole chicken in a Crock Pot was either that I would have to smother it in some type of liquid which, for me, conjures up images of a slimy-skinned, wet and drowned whole chicken that is definitely not nice to look at and just as unpleasant to eat!
Or it could go the complete opposite way. A dried-up chicken with no liquid and a house ready to catch fire from a smoking Crock Pot when I returned home.
So I Googled it.
And low and behold there was a fool-proof recipe for a whole chicken in a Crock Pot. And it’s amazing! 

Now, I’m not trying to pass on a recipe that’s not my own. Because with everything I cook I like to put an extra spin on it. It’s the technique here that makes this so good. You could dress up your chicken any way you like and it would still turn out fantastic.
Not only that, whole chickens are about $4 each and sometimes you can stretch one chicken to make two meals such as chicken noodle soup and enchiladas, or chicken alfredo pasta and cold chicken salad. Endless possibilities for very little moola.
This is what I did the night before I was going to set up my masterpiece chicken in the Crock Pot.
Gathered my ingredients:

  • One whole chicken, innards removed and patted dry
  • Three smashed and minced garlic cloves
  • 1 tsp. of grated fresh ginger
  • 3 tbsp. of orange marmalade
  • 1 tbsp. of soy sauce
  • 1 lemon with all of rind grated
  • Seasoned salt and pepper
  • 1 large whole white onion, roughly chopped

Put it all together:
First, in a medium bowl mix the orange marmalade with the grated lemon rind, ginger, garlic and soy sauce and squeeze half of the lemon into the mixture.
Next, with the chicken on a platter, spread the bulk of the mixture underneath the skin of the breast and legs and then some remaining on top of the skin. Season the whole chicken with a sprinkling of seasoned salt and pepper.
Then add your chopped onion to the bottom of the Crock Pot, place the chicken on top and when you’re ready in the morning—fire that Crock Pot up for at least eight hours. That’s it! The onion and chicken itself provide enough liquid for the chicken to braise. But what’s unreal is that there’s enough fat in the skin that the outside turns out golden brown and delectable. There’s nothing better than browned, wonderful crispy chicken skin. (Well…maybe.)
There you have it. Eat the chicken as is in one dinner setting or cut and divide for multiple dishes. It’s completely up to you!

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