To Die For Whole Chicken In A Crock Pot

I adapted this recipe from a few different recipes.  It's not an exact recipe; I use what I have on hand, and I don't measure when I cook.  Feel free to add more or less depending on what you have or your family's taste.  Since the prep work is done the night before, it takes almost no time to prepare this the day you cook it.  I like to make this whole chicken in the Crock Pot, but you could make bake it in the oven for a crispy outside.

Ingredients

• One whole chicken (innards removed)
• 1/4 cup salt
• 1 tablespoon peppercorns
• 1/2 teaspoon paprika
• 1/2 to 1 teaspoon thyme
• Onion, chopped
• 1/2 teaspoon garlic powder
• Water

Directions

1. Fill a large sauce pan about 3/4 full of water.  Add salt, peppercorns, onion and spices.  Add whatever vegetables you have to make a broth.  I like to use carrots and celery, but it tastes great without them, too.
2. Bring to a boil on high heat.  Reduce heat to medium, cover and let simmer for an hour. 
3. Turn off heat and let cool or add ice to speed up the process.  
4. Wash and pat dry the chicken.  Place in large bowl.  Cover with cooled brine and add water as needed to cover the chicken.  
5. Let soak all night.
6. The next morning, transfer the chicken to the Crock Pot.  
7. Sprinkle the top of the chicken with paprika, salt, pepper and garlic.  
8. Cook on high for an hour and turn to low.  Let cook for 3-4 hours or until juices are clear.  

The chicken will release natural juices, so you do not need to add any water or broth when cooking chicken in a Crock Pot.  If you want to bake the chicken, follow the directions on the package for the time and temperature.  Rub olive oil on the chicken before adding spices and baking for a crispy outside.

Soaking the chicken gives it a wonderful taste throughout the chicken rather than just on the surface.  The best part is the prep work is done the night before, so you can have a delicious meal during the week!

I serve this with flavored rice or mashed potatoes and a veggie.  It's very versatile, so you can serve just about anything with it.

Photo credit: jfelias from morguefile.com