I can always find whole chicken on sale at my favorite supermarket so I always buy at least one for the week. I love making whole chicken at home because it's inexpensive and with a family of 3 we always have left overs. Roasting chicken is always a hit or miss for me. Sometimes it will be super juicy and sometimes it will be super dry. I blame my temperamental oven!
After hearing so many moms from my daughter's playgroup have success in cooking a whole chicken in the slow cooker I decided to give it a try. First I tried the method of balling up some aluminum foil in the bottom for the whole chicken to sit on. I found that it made my chicken too dry so I decided to put vegetables instead of foil.
My chicken came out so moist and juicy and I didn't have to babysit the chicken by checking on it every half hour. All I had to do was set it on top of the veggies and then slathered it with my butter seasoning mix and cooked it for 5 hours on high.
I was left with a delicious and flavorful broth that I will be making into a low carb soup (recipe coming soon!) and some left over chicken for my husbands lunch the next day. So dinner, lunch leftovers and a soup base cost me $3.31.
- 3 tblsp butter, softened
- 1/2 tblsp garlic powder
- 1/2 tblsp onion powder
- 1 tsp fresh cracked black pepper
- 2 tsp salt (more or less to taste)
- 1 tsp poultry seasoning
- 1/2 tblsp paprika
- 2 medium carrots
- 1/2 lemon
- Chop carrots and onion into big chunks and place in the bottom of the slow cooker.
- Squeeze lemon juice into a small bowl. Slice lemon in half and place in bottom of slow cooker with vegetables.
- Add butter and seasoning to bowl with lemon juice and mix well.
- Slather the butter seasoning all over the bird including under the skin of the breasts. Place chicken on top of vegetables.
- Cover and cook on high for 5 hours.
- Strain and save broth for future use.