Tender and Juicy Crockpot Chicken

Crockpot Chicken


This chicken is seasoned with a spicy paprika rub and then slow-cooked in onion juices for four hours. The resulting juicy chicken is nicely flavoured and so tender it literally falls apart in your mouth. Perfect for shredded chicken recipes!

Tender and Juicy Crockpot Chicken

Ingredients                            Makes: 6 servings
1 chicken, organs removed
~Chicken Seasoning~
1/4 tsp paprika
1/5 tsp sea salt
pinch of cayenne pepper
pinch of onion powder
pinch of garlic powder
pinch of thyme
pinch of black pepper
2 garlic cloves, diced fine
1 lemon, quartered
~For the Crockpot~
1 large sweet onion, chopped
2 chillies, chopped
2 garlic cloves, diced fine
4 carrots, peeled & chopped in halves or thirds
4 celery stalks, cut in thirds

Remove chicken from its packaging and discard the neck and any remaining organs. Rinse chicken with water and pat dry with paper towels. Place chicken unto a clean plate and allow to air dry for 10 minutes.

In a small bowl combine paprika, sea salt, onion powder, cayenne powder, garlic powder, thyme and black pepper.

Fine chop 2 cloves of garlic and put aside in a small bowl. Clean and quarter a lemon and then place with the garlic.

Chop up a large sweet onion and layer at the bottom of the crockpot. Then finely dice 2 more cloves of garlic, chop up the peppers, peel and chop carrots, and cut the celery stalks; and spread out over the onion in the crockpot.

Give a few shakes of sea salt to the inside of the chicken, add the 2 finely diced garlic cloves and the quartered lemon. Rub the paprika seasoning all over the chicken.

Place the chicken on top of the vegetables in the crock-pot. Cover slow cooker and cook chicken on high for about 4 hours or on low for 6 to 8. Cook until the internal temperature of the leg is at 160 degrees Fahrenheit using a meat thermometer.

When the chicken is ready, transfer to a plate and separate the tender meat from the bone. Serve the flavourful meat as is or use in your favourite shredded chicken recipe. Enjoy.

Recipe shared by: J. Marshall

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