Crockpot 101: Whole Chicken & Vegetables

Soulful Endeavor
Nov 16, 2017
2 min read

1 5lb whole chicken (preferably without giblets)

italian parsley

1 head of garlic

onion powder

garlic powder

1 lb baby carrots

5 large red potatoes, quartered

Creole seasoning (Guidry's onion, garlic, celery, peppers and parsley blend)

1 tsp black pepper

1 tbsp salt (I used pink himalayan salt though that's up to you)

1 tbsp onion powder

1 tbsp garlic powder

Step One,

Clean all of your vegetables (excluding a handful of carrots and your garlic) and place them in the crock pot evenly. Make sure you cut the potatoes (in half or in quarters..your preference!).

Step Two,

Take your chicken and clean it THOROUGHLY! You don't want any icky bacteria forming from poorly cleaned chicken. I bought a chicken with the giblets still intact (ew ew ew) but you can buy the chicken completely gutted as well! If you happen to have giblets within your little chick, just be sure to remove them and clean the inside and outside of the chicken really well. I also cut a lot of the extra fat off of my chicken which is just a personal preference of mine.

Step Three,

Take your dry seasoning and mix them all together in a bowl or cup. Pat the seasoning on and inside of your chicken (don't skimp out... you want all of that seasoning on there!) Then take 1/2 cup of creole blend chopped seasoning and pat on and place inside of your chicken as well. Take another cup and pour it in the crock pot on top of the vegetables. Take your handful of carrots and stuff inside your chicken as well as 3-4 cloves of garlic. Mince another 3-4 cloves and pat on chicken and/or place in crock pot!

Step Four,

Place your whole chicken on top of your evenly distributed veggies and top with more parsley, creole blend, etc (your preference!)

Cook for 8 hours on low, or until your chicken is 165 degrees internally.