You’ll need
Ingredients
Instructions
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Rinse and pat chicken dry with paper towels.
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Truss with or without string. (do NOT skip this step or it will fall apart in the crockpot)
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Combine the remaining ingredients together in a small bowl until it forms a paste. If it's too dry, add small amounts of oil until you get a good spreading consistency.
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Rub the paste all over the chicken, inside and out., making sure not to tear the skin.
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Wad up 4-5 balls of tinfoil and place the chicken, breast up, on top of the foil.
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Cover the crockpot with the lid and cook on low for 8-9 hours.
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When the thigh area has reached a minimum of 185 degrees, carefully remove from the crockpot and place on a baking sheet.
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Cook for 5-7 minutes in a 450 degree oven to crisp up the skin, watching carefully.
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Remove and serve!
Notes
The recipe measurements used here are enough for one 4 lb whole fryer chicken.
Nutrition per serving: 1066 calories
- Calories
- 1066 kcal
- Carbohydrates
- 6 g
- Protein
- 86 g
- Fat
- 76 g
- Saturated fat
- 21 g
- Polyunsaturated fat
- 16 g
- Monounsaturated fat
- 33 g
- Trans fat
- 1 g
- Cholesterol
- 340 mg
- Sodium
- 1345 mg
- Potassium
- 999 mg
- Fiber
- 2 g
- Sugar
- 1 g
- Vitamin A
- 2359 IU
- Vitamin C
- 7 mg
- Calcium
- 64 mg
- Iron
- 5 mg
Nutrition is an automatic estimate and will vary with the brands you use.