Sticky Chicken and Baked Potatoes
Before I left on vacation I made this meal. It was so easy and very good. My husband has declared we will have this meal once a week this winter (not sure why he said this winter). First I chose a "Sticky Chicken" recipe. I actually mixed up two but you could use any. I will put one here for you. I changed it up slightly (I didn’t use white pepper; I used parsley instead). You will need an oval slow cooker for this meal. It needs to be a little bigger than your standard size Crock Pot to fit everything in there.
The original recipe is from here.
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken
- 2 large onions, peeled and quartered
- Blend all spices together and set aside.
- Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
- Rub with spice mixture, both inside and out, then stuff cavity with onions.
- Scrub and wrap 6 medium sized potatoes and wrap well with aluminum foil. Wrap them separately.
- Pour about 1/4 cup of water in the bottom of the slow cooker. Lay about 4 potatoes in your slow cooker. Put your chicken on top of them and then place the other two potatoes wherever they will fit.
- Cook chicken and potatoes on high for 4 hours or on low for 8-10 hours.
- According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. I used an instant read thermometer to check the temperature. Also the legs should almost fall off the chicken and be very tender.
- Let rest until cool enough to touch. The chicken will be very tender and you can cut it apart very easily. Unwrap the potatoes and serve with butter and sour cream.