1teaspoonpoultry seasoningthis amount depends on the size of the bird and your seasoning preference – if you like it milder don’t use as much
Instructions
Spray the inside of the slow cooker with cooking spray.
Take some kitchen foil and create a ring on the bottom of the slow cooker.
Add the chopped onion, bell pepper, and celery to the bottom of the pot.
1 sweet onion, 1 bell pepper, 1 celery rib
Create two strips of foil (by folding over and over) and let them hang over the sides.
Mix together the seasonings.
½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, 1 teaspoon poultry seasoning
Pat dry the chicken, then rub the seasoning all over the bird.
1 whole chicken
Place the chicken inside the slow cooker, on top of the foil strips (and the ring). The foil strips are there to use as handles to lift the bird out once cooked – they do tend to be fall apart tender.
Cover with lid and cook on HIGH for 4-6 hours, or LOW for 6-8 hours. This timing will vary depending on the size of the bird and your slow cooker.
When the chicken is ready, (and a thermometer used inside the breast reads 180°F) remove the chicken and put into an oven safe dish.
Broil for 5 minutes until you get a nice crispy, browned look.
Serve hot with your choice of sides.
Video
Notes
The vegetables in the bottom of the slow cooker are there to add flavor to the juices of the chicken.
If you would like to make a gravy, just add broth and cornstarch, bring to a boil then strain the gravy.
Storage: Store Crockpot whole chicken (carved) in an airtight container in the refrigerator for 3 days, or freeze for 3 months.