Go Back

Crock Pot Chicken

original recipe online
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 5 hours
Total Time 1 day 5 hours
Course Main Course

Equipment

  • Crock Pot

Ingredients
  

  • 1 peeled Red Onion Cut into 8 wedges
  • 8 ounces Potatoes 1 inch pieces
  • 5 peeled Garlic Cloves smashed
  • 1 teaspoons Tarragon
  • 1 teaspoons Thyme
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Paprika
  • 1/2 teaspoons Pepper
  • 1/2 teaspoons Garlic Powder
  • 4 teaspoons Olive Oil
  • 3 Pounds Chicken
  • 2 teaspoons Almond Flour

Instructions
 

For Chicken :)

  • Arrange Red Onion, Potatoes, and Garlic Cloves into a 6 quart Slow Cooker Bowl, creating a nest for the Chicken.
    1 peeled Red Onion, 8 ounces Potatoes, 5 peeled Garlic Cloves
  • Combine Tarragon, Thyme, Salt, Paprika, Pepper, Garlic Powder, and Olive Oil in a Bag and shake to make a Seasoning Paste.
  • Remove the Giblets and Neck from the Chicken. Dry the outside and inside of the Chicken with Paper Towels.
  • Spread the Seasoning Paste evenly over the Chicken Skin. Place the Chicken Breast side up on the Vegetables.
  • Place in the Refrigerator overnight.
  • Cover and cook on the "High" setting for 4 to 5 hours, or "Low" setting for 6 to 8 hours, or until the Chicken Breasts reach an internal temperature of 160º to 165º and Chicken Thighs reach 170º.

For Crispy Skin(OPTIONAL)

  • Carefully transfer Chicken to a foil-lined Baking Tray with a Rack on top. Brush the Chicken with Olive Oil and broil 10 inches away from the top of the Oven until the Skin is browned and crisp, about 5 minutes
  • To further brown the Vegetables, transfer to a foil-lined Baking Tray and Broil 10 inches away from the top of the Oven for about 8 to 10 minutes.
  • Transfer Chicken to a Carving Board and rest for 15 minutes before carving.
  • To serve, add Vegetables to a Platter and place carved Chicken on top.

For Gravy:)

  • Transfer Chicken drippings to a Fat Separator. Heat a Medium Sized Pan over medium heat.
  • Melt 2 Tablespoons of Olive Oil in the Pan and the whisk in 2 Tablespoons Almond Flour. Once a pale Roux is formed, turn the heat up to medium-high.
  • Gradually whisk in 1 Cup defatted Chicken Drippings. Stir continuously until thickened, about 2 minutes. Add more Chicken Drippings for a thinner Sauce. Season Gravy with Salt and Pepper.
Keyword Crock Pot