Whole Chicken Crock Pot Recipe

My original plan was to take this beautiful chicken out of the crockpot and post a picture of the chicken on a platter. Thank goodness I took a picture before I pulled the chicken out because as soon as I attempted to take it out the entire chicken fell to pieces.

It was so tender that I ended up taking it out piece by piece.  Yep it looked like a mess, but boy was it tender. The flavor was incredible and it was so super easy. I simply put the chicken in the crockpot, rubbed it down with spices, and 7 hours later it was done.

The chicken doesn’t require any type of liquid because it will make its own. I have a feeling it was done long before the 7 hours, but I just didn’t bother to check. I love the ease of this recipe all you have to do is put it in the crockpot then forget about it!
Don’t ask me why but I never thought of roasting a chicken in the crockpot, but after this yummy creation I don’t think I would waste the energy by sticking it in the oven and heating up the entire house! Crockpot Roasted Chicken Perfection!


  • 2 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   
  • 1 cup chopped onion


  1. In a small bowl, combine the spices.
  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place chopped onion in bottom of crock pot.
  5. Add chicken. No liquid is needed, the chicken will make it's own juices.
  6. Cook on low 4-8 hours.

Steak Sauce Chuck Steak (Crockpot)

This is a super simple recipe. The worst part of the recipe was having to fry the meat up initially. To be honest with you I don’t think frying it up added anything but work. Next time I would just toss everything in the crockpot and let it do all the work. Even though you start off with a steak in the end it taste like roast beef. I used a cheap steak I found on sale. I believe I only paid $1.99 a pound. One thing I have found about cooking a piece of beef in the crockpot it really doesn’t matter how tough it is, if you cook it long enough it will end up nice and tender. 

  • 1 tablespoon salad oil or 1 tablespoon olive oil
  • 2 lbs. beef chuck steak, about one-inch thick
  • 1/2 cup Lea Perrins steak sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoons prepared mustard
  • 1 tablespoons grain mustard
  • 1 pound small red potatoes (new potatoes)

  1. Cut Chuck Steak into 2 inch pieces.
  2. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chucks steak until well browned on both sides.
  3. Once the meat is browned add chuck steak to your crockpot, and add the washed small red potatoes
  4. Meanwhile, in a bowl, combine steak sauce, water, and brown sugar, mustard and lemon juice until blended. Pour mixture over steak in the crockpot, and mix into the meat.
  5. Turn your crockpot on low and allow to cook for 7 hours (or even a little more or less depending on the thickness of the steak), or until fork-tender.
  6. Steak can be served over rice, pasta, or over a baked potato Yum!
  7. Pour sauce over steak or serve separately.

Slow-Cooker Stroganoff

I have to start off by saying that I do not like stroganoff  actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot. 

The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it.  The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.

  • 5 Tbsp. flour, divided
  • 2 tsp.  smoked paprika, divided
  • 1-1/2 tsp. salt, divided
  • 3 lb.  chuck roast
  • 2 Tbsp. oil
  • 1 pkg.  (8 oz.) whole mushrooms, halved or 1 can of mushrooms
  • 1 onion, coarsely chopped
  • 3 cloves  garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 cup  beef broth
  • 2 Tbsp. Worcestershire sauce
  • 1 cup  Sour Cream
  • 1 pkg. (16 oz.) egg noodles

  1. Cut chuck roast into 2 inch pieces.
  2. Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
  3. Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
  4. Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
  5. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
  6. Meanwhile, cook noodles as directed on package.
  7. Drain noodles; place in large serving bowl. Add meat mixture; stir.

Sweet Corn Cakes

This is one of my husband’s favorite side dishes. It’s one of those recipes that have to be doubled because he loves it that much. It’s very good. The first time I had it was at a restaurant in Dallas called Don Pablo’s. This recipe is actually a copy of Chi Chi’s Sweet Corn Cakes. I do not like Chi Chi’s, but I love their sweet coke cakes. I ate at one of their locations when I was visiting Baltimore, but I didn’t like it at all. I guess when you come from the land of Tex-Mex Chi Chi’s is nothing special.

  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 1 1/2 cups frozen corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend butter in a medium bowl with an electric mixer until creamy.
  3. Add the masa harina and water to the butter and beat until well combined.
  4. Add defrosted corn into blender or food processor and with short pulses, coarsley chop the corn on low speed. It is important to leave several whole pieces of corn.
  5. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to the mixture and combine.
  6. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together.
  7. Pour corn batter into an ungreased "8x8" baking pan. Cover the pan with aluminum foil. Place this pan into a "9x13" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
  8. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

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