How to Cook a Whole Chicken in your Crock Pot

1 whole chicken (approx 4 lbs.)
Aluminum foil
spray cooking oil or the oil of your choice
seasoning of your choice (see my note*)
(1) Spray the bottom of the crockpot with oil.
(2) Take pieces aluminum foil and ball them up, placing them in the bottom of the crockpot. The foil balls should be at least the size of a small orange.
(3) Cover the bottom of the crockpot with foil balls. The chicken will “sit” on the foil balls to keep it from “boiling” in its own juices.
(4) Spray the chicken with the oil and season it as desired.
(5)  Bake on high for 4-6 hours or until fully cooked. The magic number for cooked is an internal temperature of 165 degrees.

I had a 4 1/2 pound chicken and I cooked it for 5 hours on high.
Variations: Lemon Chicken: Slice one lemon and place the slices underneath the skin on each breast side of the chicken. Any leftover lemon slices can be put in the inside of the chicken. 

Chicken Soup: Waste not, want not… After I have removed most of the meat from the bones I sometimes make an easy chicken soup from the leftovers. Simply boil the carcass in additional chicken broth for 1/2 hour. Remove the bones and then add veggies and diced meat.

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  1. I have used this method for cooking whole chickens several times. The meat is always juicy and delicious. Last time I used medium-sized whole potatoes wrapped in foil instead of foil balls. The potatoes were really good to serve with the chicken!

  2. I am trying this with a cornish game hen, but instead of foil balls I will be using my aluminum steamer insert (the kind that blossoms out like a flower) it fits (the diameter of crock), holds the bird at the right height and folds out to fill in the gaps.

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