I first posted this recipe 6 years ago, it’s hard to believe how long I’ve had Ya Salam Cooking, I can’t believe it still interests me as much as it does after all this time. Over the years I’ve made some significant changes to this recipe that make it so much better, so I knew it needed an update. As much as I LOVE this recipe my only complaint is that when you try to remove the whole chicken it would collapse, since it was that soft. However, I’ve since learned to make a “stand” under the chicken before you put it in and it makes a world of difference. What I do is just cut some thick onion slices and place it on the bottom of the crock pot, that’s my stand and that little lift will stop your chicken from collapsing when you do pull it out.
This chicken is absolutely one of the best chicken recipes I’ve tried. It’s so simple to prepare and leave it alone to come back later for a nice lunch or dinner. The chicken produces so much juice, which is what it cooks in to become so tender. You can also make a beautiful chicken gravy to serve on the from the juices.
1 whole chicken, cleaned and dried
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 tablespoon Cajun seasoning
1 tablespoon butter
2 garlic cloves, diced
Thick slices of white onion
1. In a small bowl, add paprika, salt, pepper, Cajun seasoning and garlic mix. Set aside.
2. Meanwhile, Place the onion slices in the bottom of the crockpot, then carefully place the chicken inside. Rub butter all over the top, then sprinkles with seasoning.
3. Allow to cook on low for 6 hours or high for 3.
Yields: 3 servings
Recipe updated from 12/20/10