Crocpot Chicken Recipe

Crocpot Chicken Recipe
INGREDIENTS
Chicken:

4 to 5- pounds whole chicken

Vegetables:

3 celery ribs (cut into 2-inch pieces)
2 carrots (peeled and cut into 1-inch pieces)
1 onion (peeled and cut into wedges)
8 ounces red potatoes (cut into 1-inch pieces)
4 garlic cloves (peeled and smashed)
4 sprigs fresh rosemary
4 sprigs fresh thyme

Stuffing:

4 garlic cloves (peeled and smashed)
6 sprigs fresh rosemary
1 lemon (quartered)

Seasoning Paste:

2 teaspoons kosher salt (plus more)
1 ½ teaspoon smoked paprika
1 teaspoon Italian seasoning herbs
1/2 teaspoon black pepper (plus more)
1/2 teaspoon dried thyme (or 1 teaspoon chopped fresh)
4 teaspoons olive oil (plus more for brushing)

Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Make a nest: At the bottom of the pot, arrange the sliced veggies and herbs to act as the nest for the bird.

Prepare the poultry: Next, remove the giblets and neck, dry the bird thoroughly using paper towels. Then, in a small bowl combine the dry rub ingredients, and season the bird evenly. Also, stuff the bird with lemons, herbs, and aromatics.

Cook: Next, place chicken on top of the nest of vegetables laid down at the bottom of the crock pot, breast-side up. Cover and cook on LOW for about 7-8 hours, or HIGH for 4-5 hours.

Broil: If you want that extra-crispy skin with perfect brown color, then, do this optional step. Simply, brush the bird with olive oil, and broil for another 5 minutes.

Make the gravy: Collect the drippings at the bottom of the pot and transfer them into a fat separator. Add butter and flour to a pan, to make the roux. Do not forget to season to gravy with salt and pepper! Then, pour over the meat.

Let it rest: Lastly, cover it with aluminum foil, and let it rest for 10-15 minutes.