I know it’s hard to believe that you can make an entire chicken in your slow cooker, but I can assure you it’s a total home run! You’ll be getting the most juicy, tender and flavorful chicken with this Herbed Chicken in the Crock Pot recipe!
Every mom needs a few recipes in her cooking arsenal that she can have as a fall back plan Monday to Friday in order to get dinner on the table pre-meltdown by the troops! One of my go-to recipes to prepare every week is Chicken in a Crock Pot which I’ve been making for years. I started jazzing it up a bit and made it into this Herbed Chicken in the Crock Pot. As good as the juicy, melt in your mouth chicken tastes on its own, the addition of the herbs takes it to the next level.
Before I leave for school pick up I pop it into my slow cooker and race out the door, and then come home right before dinner needs to be served to a piping hot meal that just needs a simple side dish like Balsamic Roasted Onions, Asian Succotash or Lemony Quinoa Salad. The best part is that you should have enough leftovers to make recipes the following day like Mac, Chicken and Cheese Bites or Mexican Enchiladas.
Putting a whole chicken in a slow cooker is also economical compared to buying chicken breasts or cut into parts and you didn’t even have to turn the gas on for your oven to roast it. That’s a major win win!
Don’t feel limited to using the herbs I’ve got in the recipe. You can also try herbs de Provence, oregano, thyme, rosemary, even cumin or Za’atar to switch things up. Serve it with a no-cook side dish like Asian Succotash, Greek Nachos or Heirloom Tomato Salad for a balanced meal that takes little to no effort to prepare with fantastic results!
Herbed Chicken in the Crock Pot
Ingredients
- 2 teaspoons poultry seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4-5 pound whole organic chicken
Instructions
- In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
- Rub the seasoning mixture all over the chicken.
- Place the chicken in the crock pot, cover, and cook on high for 2 1/2 - 3 hours, until a meat thermometer reads 160F.
- Allow the chicken to rest for 10 minutes before slicing.
- Note: The skin on the chicken won’t be golden because this is more of a steaming method, but the meat will be outrageously moist, tender and juicy.
This is becoming my go to! So easy and tasty.
It’s ok, I already did this. I cooked it on high for 3 hours and then checked the temp. and it was cooked so I set it on warm for the next 4 1/2 hours and it came out fabulous. I used a lot of herbs and onions and added a 1/2 cup of Marsala wine and it practically melted off the bone.
I have a 5 lb chicken so can I cook it on high for 3 hours and if not done,
can I cook it on low for an additional 4-5 hours since I have to leave or should I cook it on low for 8 hours?
Chicken Breasts would work here, too. They’ll cook much faster, especially if they are boneless. The chicken will produce liquid on it’s own so you don’t need to add any to the crock pot.
i was looking for a simple recipe for some breasts I need to use up. I assume this would work just as well? Also wondered about adding some broth, but not sure if I’d end up with just a boiled chicken breast?
Yes, cook on low for 4-5 hours, until the chicken is cooked through! I have not added anything to this, but I would love to know if you do and how it works out!
Hi! 2 questions:
1. Can I cook it on low for more time??
2. Have you ever added veggies or organic rice?
Thanks!