Mexican Whole Chicken in the Crockpot

Who wouldn’t want to come home to this! Just place the chicken under the broiler for a few minutes to crisp the skin and cook up a quick pot of rice or quinoa. You have a healthy, hearty meal for very little effort. Save the bones to make a delicious & gut-friendly bone broth for your next soup!

  • 2 teaspoons paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 teaspoons unrefined salt
  • 1/2 tsp black pepper
  • 1 whole chicken (3.5-4.5 lbs.), rinsed inside & out and patted dry
  • 1 lime, quartered
  • 2 garlic cloves, peeled and smashed
  • 2 onions, halved and sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced

In a small bowl, combine the dry spices (paprika, chili powder, cumin, s&p). Set aside.

Rub the smashed garlic all over the chicken. Place the garlic and lime in the cavity. Rub the dry spices all over the chicken.

Place the onions and peppers into the slow cooker. Place chicken on top of the vegetables. Cook on low for 4-6 hours – until the internal temperature of the leg is at 160 degrees F.

Before serving, put the chicken in a roasting pan. Place it on the center oven rack and broil for about 3-4 minutes, until the skin is crispy and browned. (Watch it closely so it doesn’t burn.)  Allow the chicken to rest 5 minutes then serve.

By | 2016-08-08T23:28:05+00:00 August 14th, 2014|Recipes|