Who doesn’t like 10 Hour Crock Pot Recipes? Who doesn’t like to take five minutes in the morning and prep everything, and then rush out the door and after a the full day in work, come back home to a fully cooked meal. This is like having someone doing it for you, helping you, taking care of you…
In this recipe we’re going to make a whole chicken in the slow cooker, and it takes no more than five minutes to prep, so I absolutely love this recipe. For that, I take five minutes in the morning prep everything, and then I rush out the door, and then I can come home to a whole cooked chicken. It’s almost like a rotisserie chicken.
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All you need for this recipe is a silicone thingy rack, and place it in the bottom of your slow cooker, and then you make sure that your chicken is very dry or use some paper towel to dry the whole chicken and then put it over the silicone in the slow cooker, so you can put some seasoning over the back, then you turn around your whole chicken and then put the rest of the seasoning to the breasts and the legs.
Of course, you can use whatever seasoning you like. I used the dry BBQ rub seasoning.
I recommend keeping the chicken dry; because, it’s kind of going to be steaming in its own juices and some chicken broth that we’re adding, so I recommend using only like dry wrap no oils and any of that. And once you’ve finished with seasoning your chicken, add half a cup of chicken broth up to the bottom of the slow cooker, and place the lid on top then turn it on and set it to 8 hours on low and that’s it.
You maybe asking why 8 hours while we’re wrote above that this is one of the 10 Hour Crock Pot Recipes? The answer is it depend on where you are, and how easy your chicken to get cooked. And 8 hours is the standard option to make sure you have a full control over it.
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Once the 8 hours are over, remove the lid and the meat will literally fall off the bone. I mean, I’m basically able to remove it by hand and the meat literally just falls off the bone. Now, you can serve this for dinner as it’s, or something that I like to do is I remove the skin.
If you’re concerned about fat, you can take the juices of that half gone all the way to the bottom of the slow cooker, and pass them through a fat separator to separate the fat from the meat so you’ll not eat it.
I’m not very concerned about the fat, so I just leave all the juices and all the fat in there. But I do remove the skin and then I just start shredding the chicken inside the slow cooker. the only thing I do is remove the silicone thingy, and I fish out the bones in the skin and then I have a ton of shredded chicken for the whole week.
I store it in a container and put it in the fridge, so I have meat ready for the whole week. When it’s time to make lunches with the kids, I just grab a little bit of chicken with some rice some veggies and lunch is ready. I absolutely love this recipe because of its simplicity and because it’s a great recipe for meal prep. You can also freeze this chicken with juices or without it’s great for freezing. I hope you give it a try if you do please don’t forget to let me know in the comments section below.
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