They say that the third time's a charm, right? In the case of this crock pot chicken, that was absolutely true. I made three chickens in my crock pot over the course of several months and each time they came out better and better. By the time I got the third chicken, I had perfected the process and the timing. I guess it's true that practice really does make perfect.
The first recipe that I tried came from busy-mommy.com.
1 broiler/fryer chicken (3.5-4 lbs)
2 Tbsp Paprika
1/2 tsp. cayenne pepper (optional!)
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper
I added 2 Tablespoons of water the mixture to create a paste.
I rubbed the spice mixture all over the outside of the chicken and I put it in the crock pot for 71/2 hours.
After 7 1/2 hours, I took the chicken out of the crock pot and let it rest.
The result, a slightly overdone chicken with nice color but very little flavor on the inside.
I pulled the chicken meat off of the bones and we ate it for dinner.
The leftover chicken I ate on my salads for lunch for the rest of the week.
The second time that I made a chicken in the crock pot, I used a similar spice mixture.
This time, I put the rub under the skin of the chicken and turned the crock pot on low for 7 hours.
The result was a slightly strange looking but tasty bird.
The meat was much more flavorful and moist than the first chicken.
The third time, I decided to try and create my own recipe. A lemon pepper chicken sounded like just the right thing to do at the time.
Wash and pat dry a roaster chicken.
I cooked my chicken for 6 1/2 hours. - perfect. Every crock pot probably cooks differently and it may take a few tries to figure out exactly how long to cook a chicken in your crock pot.
Too busy to cook dinner, throw a chicken into the crock pot in the morning and it's ready to eat about 6 hours later. What could be easier than that? Lemon pepper crock pot chicken - you need to try this one.