Are you looking for an easy crockpot meal that is also low carb and gluten free? Crockpot recipes are my favorite! I can start the crock in the morning, go to work, come home and dinner is already half way done.
I had never cooked an actual whole chicken before doing this. While grocery shopping recently I noticed that a whole chicken was a lot cheaper than buying chicken breasts. I also have decided recently to try and buy hormone free/antibiotic free meat. So of course, the whole chicken at my local grocery store met this criteria, but the breasts did not. So I figured, why not give it a try? I know what you are thinking, “a WHOLE chicken?” Hold that thought…for 1 reason. Leftovers.
Ok, lets get down to business.
Marinade (any kind, italian dressing, beer, teriyaki, etc.)
Seasoning (anything that sounds good to you)
I used the a Hawaiian marinade with Grill Mates Blue Moon Belgian White Ale seasoning. I’m looking forward to trying Mesquite marinade with a Caribbean Jerk seasoning.
- Remove the innards of the chicken. I know some people find this very gross, so I’ll give you a tip. Just turn the chicken up with legs down, spread the legs and shake until they fall out. (If your mind is in the gutter on the way that I just worded that, then join the club. LOL)
- Place the chicken in your crockpot.
- Sprinkle on seasoning.
- Pour in entire bottle of marinade around the chicken.
- Cover and cook for 7-8hrs on low.
The only downfall to cooking a whole chicken is the bones. But I figure the taste and ease of this recipe outweighs a few bones. If you are like my husband and I and you feed your dog table scraps from time to time, remember to check for bones first. The first time I made this I shared my left overs with my four-legged fur baby and completely shredded the chicken to make sure he wouldn’t choke on a hidden bone. The left overs go great in chicken salad, taco bowls, or with BBQ for pulled chicken.