This is a fabulous recipe my good friend Liz gave me 5 or 6 years ago. It’s great for summertime when you don’t want to heat up the house by turning on the oven. Plus it’s easy, fast, and really good. My husband frequently requests this. Oh, and it can feed your family for several meals. (Great for the pocket book, too.)
Liz also gave me a great tip that has helped me significantly in the world of using a slow cooker to cook a whole chicken–remove the skin. It may seem like a lot of work, but the pay off comes when the chicken isn’t swimming in fat. The skin never crisps anyway, so I opt for removing it. Obviously, you have to do what works for you.
Here’s a little tip of my own-- I place my whole chickens right into a large Ziploc bag when I get home from the store. That way, if I do need to freeze it, it’s all ready to go. If I’m using it within the next day or so, the juices won’t get all over my fridge.
When I am skinning the chicken, it’s easy enough to put all the skin and the packaging from the chicken back into the Ziploc bag so it doesn’t stink up the garbage. It makes for super easy clean up.
Meal #1: Sticky Chicken
adapted from Liz Maravilla
1 whole chicken (I usually use a 4 lb. chicken, it fits perfectly into my 4 qt. slow cooker.)
Remove the giblet sack from inside the chicken. Wash the chicken inside and out with cold water. Remove the skin, if desired. Set aside while preparing the spice rub.
1/2 tsp. each: black pepper, garlic powder
1 tsp. each: white pepper, dried thyme, onion powder, cayenne
2 tsp paprika
4 tsp salt
**I make a few adjustments to this sometimes. For instance, this time I was out of thyme, so I used poultry seasoning. I cut down on the cayenne (because it’s too hot for the kiddies) and the salt (because my chicken was smaller and it didn’t need that much salt.) And I never have onion powder. Whatever works for what you have on hand will be fine.
Cook in a slow cooker on low for 8-10 hours, or low for about 6 hours.
The chicken will be very tender and fall away from the bone.
We like to eat the sticky chicken with rice and beans.
Meal #2: Chicken Taco Soup
I typically wait for the chicken and juices to cool. Then I pull the chicken off the bones to use in another recipe. The chicken is very flavorful and tender and makes great soup or enchiladas. Freeze the extra chicken if you don’t plan on using it within a few days.
Chicken Taco Soup
from Lindsey Johnson
Leftover Sticky Chicken, shredded
1 large can diced tomatoes
1 cup frozen corn
1-2 can beans (black or kidney)
salt, to taste
Garnishes–shredded cheese, sour cream, olives, green onions, etc.
Place everything in a pot and heat. Serve with warm cornbread or chips.
*Please do not use any photos from this post without permission. Thank you.*
Lindsey Johnson is a regular contributor to Make and Takes. She is a stay-at-home mother of three small children who keep her hopping.