Description
Simply throw a whole chicken into the slow cooker and several hours later you have juicy, tender, fall-of-the-bone chicken.
Ingredients
Units
Scale
- 1 tablespoon smoked paprika
- 2 teaspoons fine sea salt (this may sound like a lot of salt but it really helps to keep the chicken moist; the chicken won’t taste salty)
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1 to 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili powder
- A 4 to 6 pound chicken, insides removed
Instructions
- Crumple up several balls of tin foil and place in the bottom of your slow cooker. This is to keep the chicken out of the chicken juices while it is cooking. You could also use roughly chopped veggies, such as onions, potatoes, or carrots.
- Mix the seasonings up in a small bowl until well combined. Pat the chicken dry using paper towels. Rub the seasoning mixture all over the chicken. Sprinkle a good amount inside the chicken too; this really adds a lot of flavor.
- Place the chicken in the crockpot and cook for 4 to 6 hours on low or for 2 to 4 hours on high, or until the internal temperature of the chicken reaches 160 degrees Fahrenheit. My slow cooker seems to be rather fast at cooking, so that’s why I give such a large range of cooking time.
- Once the chicken has cooked, transfer the chicken to your cutting board and allow to rest for 30 minutes. This helps to keep the juices in the chicken.
- Use 2 forks to shred the chicken, removing the skin as you go. Serve immediately or store in an airtight container in the fridge for up to 1 week. You can use the chicken in salads, soups, chicken salad, or to make anything you please all week long.
