Eosinophilic Esophagitis Friendly Crockpot Whole Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4.5 lb)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 ½ tsp kosher salt
- 2 tbsp olive oil
- 1 lemon, halved
- 1 head garlic, top ¼ inch cut off to expose cloves
- 4 sprigs fresh thyme
- 3 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt. Stir in the olive oil to form a loose paste.
- 2
Pat the chicken completely dry with paper towels — this is the key step for getting any color on the skin later. Rub the spice paste all over the outside of the chicken and under the breast skin wherever you can loosen it. Stuff the cavity with the lemon halves, the garlic head (cut side up), and the fresh thyme sprigs.
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