Yesterday morning I put a whole chicken in the crockpot. This is my favorite way to cook chicken. If you've never cooked a whole chicken before, try this! It's so easy, your house will smell delicious all day long and you will likely have meat for more than one meal.
Rotisserie Chicken for the Crockpot
Rinse the chicken, remove the innards and pat it dry.
Combine the following together in a bowl:
2 tsp salt
1 tsp smoked paprika (or any paprika you might have)
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp black pepper
Rub this mixture all over the bird, inside and out.After about six hours (on low), I scooped out half of the chicken to use for that night's meal (Chicken-broccoli casserole). Here it is, cooling:
(At this point I usually quarter an onion and peel some garlic cloves and stick them inside the bird.) Put the bird breast-side down into the crockpot. Do NOT add any water.
Cover and cook on high for 4-5 hours, or on low for 8.
When the casserole was in the oven, I turned off the crockpot and removed the other half of the chicken and did the same thing (usually I would do this in one fell swoop but I had to get the casserole in the oven). Put that chicken in the fridge to use for a meal later on in the week.
Now. For the stock: you can pull out the onions and garlic when you see them, or leave them in, and then dump all the bones back into the crockpot, add water to nearly fill the crockpot, and cook the bones for several hours (I usually cook them on low throughout that entire night and the following full day). Then you've just made yourself some good bone broth which you can use anytime a recipe calls for chicken stock (or any other stock for that matter.) I pour it through this fine strainer I have and into containers to stick in the freezer.