a chicken in every pot

Here it is election season, and I have just one question: Why is nobody talking about chickens in pots and cars in garages like Herbert Hoover did? Why, I ask?

Probably because they never tried this crockpot chicken recipe. 

It's the only reasonable explanation. 

Or it's because you can go to the WalMarts and get a perfectly delicious rotisserie chicken for 5 bucks. 

Either way. 

But if you have a chicken laying around at home--because who doesn't, amIright?--I can vouch for the ease of cooking and the savory taste of this little dish. 

Or big dish if you're like us and have sumo chickens taking up half your freezer. 

Here's how it goes: 

1. Thaw a chicken. 
2. Get out a crockpot. 
3. Slather a bunch of spices on the chicken. 
4. Put the chicken in the crockpot. 
5. Turn the crockpot on. 
6. Take a five-hour nap. 
7. Wake up to chicken falling off the bone. 
8. High five the closest person you can find. 

I cooked my first chicken in the oven, and while both methods provide an equally tasty bird, the crockpot bird had some serious juiciness going on. 

That doesn't sound right. 

I popped him in the crockpot in the morning before church and by mid-afternoon, after the brunch dishes were washed, I took the lid off the crockpot to see the meat actually falling off the bone. Success! 

Also, the kitchen smelled FANTASTIC.

Once the bird cooled, I picked him dry, gave a few leftover pieces to the puppies to fight over and felt like a modern day Ma Ingalls for the rest of the day. 

(Side note: Don't toss out the bones or put the crockpot away just yet. A homemade chicken stock recipe is forthcoming!) 

Need some protein in your diet? Secretly terrified of cooking a bird? Help has arrived. 

So get out that crockpot. Cover that bird in some spices. Then put your feet up and wait for your family to congratulate you on one heck of an awesome supper. 

Hey, you've earned it. 

Chicken in Every Pot 

• 2 teaspoons paprika
• 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 spices in a small bowl. Chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and rub the spice mixture all over. Put some of the spices inside the cavity or even under the skin covering the breasts. Put chicken on top of the onions in the slow cooker, cover, and turn it on to high. No liquid needed. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken comes easily off the bone.