This recipe is so easy and it is really so delicious. I am writing this just for my friend Nina because she loves my cooking and when a good friend asks you for recipe you share it, especially if said friend has 4 kids at home driving her nuts!! This is an especially nice recipe because while it’s cooking you can open that bottle of wine you have been eyeing and block out the kids for a few glasses 😉 Now when I make this I don’t make “sides” with it really except white rice. I serve it with tortillas, and chopped up veggies and cheese on the side. Stuff everything into a tortilla and you have dinner!! Save the left overs to put in a casserole or throw in some cumin and make a taco salad. I usually make chicken salad with my left overs. I cant pass up on some good chicken salad, ever. Don’t forget to save you’r bones to make chicken stock with. this will not be a step by step tutorial, However this is my recipe and my picture and Nina can contest to that. 😉
- 2 teaspoons paprika
- 1 tablespoon Adobo seasoning (without lemon)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- Remove any giblets from the chicken and then rub some oil on the bird and then the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
- Cook for 4 – 5 hours on low 3-4 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!
Here is a recipe for chicken stock I got awhile back, I wish I could remember the link to the page I got it on, it really was an amazing blog. If I ever come across it I will update this page.
Awesome Overnight chicken stock
- Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
- 1 onion, peeled and loosely chopped
- 1 rib of celery, roughly chopped
- 1 carrot, roughly chopped (no need to peel)
- 1 bay leaf
- 1 sprig fresh parsley (tsp dry)
- 1 sprig fresh thyme (tsp dry)
- Salt, to taste
Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.
- After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “Tiphany’s Crock Pot Chicken” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
- Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
- Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
- After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.
- This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!