Crockpot Whole Chicken on Onions
A 4 lb whole chicken cooks 6 hours on LOW on a bed of sliced onions with no added liquid, then the carcass makes stock overnight.
Crockpot Whole Chicken on Onions
Course: Main CourseDifficulty: Easy4
servings10
minutes6
hoursA 4 lb whole chicken cooks 6 hours on LOW on a bed of sliced onions with no added liquid, then the carcass makes stock overnight.
Ingredients
1 whole chicken, about 4 lb
2 large onions, thickly sliced
1 tbsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
4 garlic cloves, whole
1 lemon, halved
Fresh parsley, for serving
Directions
- Pat the chicken completely dry.
- Mix the salt, pepper, paprika, garlic powder and thyme.
- Rub the mix over the chicken, including under the skin of the breast.
- Spread the onions across the bottom of a 6-quart slow cooker.
- Put the garlic and lemon inside the chicken.
- Set the chicken breast-side up on the onions.
- Cover and cook on LOW for 6 hours without lifting the lid.
- Check that the thickest part of the thigh reads 165°F.
- Rest the chicken 15 minutes before carving.
- Save the carcass and juices for stock.
Notes
- For stock, cover the carcass with water in the same pot and cook on LOW overnight. Strain and refrigerate; skim the fat in the morning.
Why onions under the bird
The onions lift the chicken off the bottom, so it cooks gently in steam instead of boiling in its own liquid. They also turn into a sweet, soft side as the juices drip down.
Rubbing seasoning under the breast skin flavors the meat itself.
Whole Chicken on Onions: swaps and mistakes
Add carrots or celery under the bird for a stock base. Orange or lime can replace the lemon. Do not add water to the pot, because the chicken makes plenty of juice.
The usual mistake is lifting the lid. Each peek lets out heat.
Using every part
Carve after the rest, then save the juices. The carcass makes stock overnight in the same pot. Strain it in the morning, refrigerate, and skim the fat before using.
One mistake to avoid
Carving right away. The juices are still moving, and the meat dries out on the board. Rest the chicken for the full 15 minutes. Use a thermometer in the thigh rather than guessing, and keep the pot lid closed until then.
Crockpot Whole Chicken on Onions at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 4 servings
- Ingredients: 10, led by whole chicken, onions, kosher salt, black pepper
Tips for Crockpot Whole Chicken on Onions
For stock, cover the carcass with water in the same pot and cook on LOW overnight. Strain and refrigerate; skim the fat in the morning.
Crockpot Whole Chicken on Onions FAQ
How long does Crockpot Whole Chicken on Onions take?
Crockpot Whole Chicken on Onions takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Whole Chicken on Onions serve?
This recipe makes 4 servings.
What do I need to make Crockpot Whole Chicken on Onions?
10 ingredients, led by whole chicken, onions, kosher salt, black pepper. Amounts are in the recipe card above.
