Crockpot Whole Chicken

Crock-Pot Whole Chicken

Crockpot Whole ChickenWe are closing out national slow-cooking month with a crock-pot whole chicken recipe!
I have always been a sucker for rotisserie chicken. To the point that I have priced out my own rotisserie for the day when I have a huge, glamorous kitchen worthy of my kitchen appliances. When I saw a recipe for crock-pot whole chicken I just HAD to try it!
Most of the recipe I’ve seen have a rub with tons of ingredients. In my blog I focus on only creating recipes that have ingredients tested in my food sensitivity blood test. This makes it easier for my clients as they are searching for recipes to make with their results! Having limited foods is hard enough – you pretty much have to be a Chopped Master Chef to create a cohesive meal.
One of my favorites things to do is create recipes from random ingredients and find a way that they can work together. During consultations, I often get carried away coming up with cohesive meal ideas. The hardest part is the start of the elimination diet. We try to stick to 25-30 foods for the first two weeks.

Yes – only 25-30 foods – and that includes their spices!

Anyway, sorry for that tangent, back to what I was saying. I made this crockpot recipe with my go-to spice blend. I have a pretty major sensitivity to garlic and I do my best to avoid it when possible. This blend has great flavor and I don’t even miss the garlic!

Crock-pot Whole Chicken
Prep time
Cook time
Total time
Serves: 1 chicken
  • Whole Chicken
  • Aluminum foil
Paprika-Onion spice blend
  • 1T paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp onion powder
  1. Rinse chicken thoroughly and remove any insides. Pat dry with paper towel.
  2. Mix all spices in a bowl until combined.
  3. Rub the seasoning blend onto the chicken – top and bottom!
  4. Roll up a few balls of aluminum foil and place in the bottom of your crock-pot – this will raise the chicken up so that it is not sitting in its juices.
  5. Place the chicken on top of the foil balls.
  6. Cover and cook on high for 4 hours.
  7. Chicken should be cooked until it reaches an internal temperature of 160F or the juice runs clear.
  8. Be careful when removing the chicken from the crock-pot. I used tongs to pull it out. If the chicken is cooked too long it will fall apart because it’s so tender! This tastes great but makes it hard to take the chicken out in one piece.
I have found the best results cooking on high for 4 hours. Last time I cooked on low for 8-9 hours it all fell apart. Again, it tasted great! But it was a pain to sift through the chicken meat and bones.

If you want to cook vegetables at the same time you can quarter or half large onions and potatoes to give the chicken something to sit on.

One of the reasons I love making a whole chicken is so that I have leftovers for days! Try my chicken pot pie with your leftovers!


– try with turkey breast
Flavor Enhancer – use your favorite food sensitivity friendly spice blend!



Also try our crockpot quinoa enchilada in your crockpot!

What’s your favorite crockpot meal?


Chicken Fried Rice

Chicken Fried Rice

Chicken Fried RiceThe idea of Chinese food always sounds good. I always think that I love Chinese food until we order it from the typical Chinese carryout restaurant and I realize that I’m not sure what I loved about it… its heavy, salty, MSG-filled, and covered in random mystery sauces. Oh and it makes my IBS flare up!


Make your own! I love homemade Chinese food because it is light, filled with veggies, flavorful and totally customizable! Totally opposite of the restaurant version.

My favorite Chinese food is chicken fried rice. For this recipe I used the leftover Chinese restaurant white rice that no one eats because they always buy fried rice… If you are smart enough not to order Chinese food from a restaurant then you can make your own white rice or brown rice and use it in this recipe.

If you eat chicken and rice regularly and keep it around the house you can put this dinner together in a matter of minutes.

Chicken Fried Rice
Cuisine: Chinese
Serves: 4
  • 3C white (or brown) rice
  • 2 tsp sesame oil, divided
  • ¼ C soy sauce
  • ¼ C frozen peas
  • ¼ C frozen corn
  • 1 large carrot, small dice
  • 2 eggs
  • 1 chicken breast, cooked and diced
  1. Heat 1 tsp sesame oil in a large pan. When hot, add frozen peas, corn and diced carrots and cook for a few minutes, until soft.
  2. Add cooked rice to the pan and mix with vegetables.
  3. Add diced chicken to the pan and heat ingredients together.
  4. Push the contents of the pan to one side. Pour remaining sesame oil (1 tsp) on empty side of the pan. Scramble eggs and add to pan. Mix eggs while cooking to scramble.
  5. Incorporate scrambled eggs in with the rice mixture until evenly combined.
  6. Pour soy sauce over contents of pan and mix again until evenly combined.
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.


Chicken Fried Rice Protein – Use thin slices of beef or small shrimp in place of chicken

Vegetables – Any vegetables are fair game here! Broccoli bits, chopped onions, zucchini, etc. This is one way you can truly customize your meal!

Soy Sauce – this is an important part of the dish but there are alternatives that you can buy. There are many brands of soy sauce. Kikkoman in particular has gluten-free soy sauce and tamari that has limited ingredients. Bragg Liquid Aminos is an alternative to soy sauce and tamari that is not fermented (better alternative for those that are tyramine sensitive). Bragg Coconut Aminos is another alternative that is soy free and not fermented.



Do you make fried rice at home? What ingredients do you use?



One Dish Wonder

One Dish Wonder: Dinner Made Easy

One Dish WonderWho doesn’t love an easy meal with minimal clean up?! I love this one dish wonder because it is infinitely modifiable for all food sensitivities. Because it is just the two of us, I prefer to make a large pan, usually 9×13, so that I have plenty for lunch the next day. I like to cook in bulk for a lot of my recipes because it is not always easy/convenient to make your meals everyday.

This recipe is great because it can be changed in so many ways. Here are some examples of what you could use to change it up.
Starchy vegetable: white potato, sweet potato, winter squash
Non-starchy Vegetable: green beans, broccoli, cauliflower, carrots, onion, yellow squash, zucchini, green peppers
Protein: chicken, pork, beef, turkey, lamb
Seasoning: salt, black pepper, garlic powder, onion powder, oregano, basil, parsley, cayenne pepper, cumin, red pepper flakes, paprika, leeks

Pick any combination and you can have unlimited meals!

Here are some ideas for spice mixes that you can use to personalize your one dish wonder.

Mexican Blend                                                 Ranch Seasoning
1T cumin                                                                  1tsp garlic powder
1-1/2t paprika                                                         2T parsley flakes
1t oregano                                                                1t onion flakes
2t garlic powder                                                     1t dill weed
1/2t onion powder                                                 1/2t black pepper
1-1/2t salt                                                                 1/2t basil
1-1/2t black pepper

Italian Blend                                                   Onion-Paprika Blend
1/2t garlic salt                                                       2t paprika
1-1/2t onion powder                                            1t onion powder
1-1/2t cane sugar/beet sugar                             1/2t salt
1T dried oregano                                                  1/4t cayenne pepper (optional)
1/2t black pepper
1/2t dried basil
1-1/2t dried parsley
1/8t celery salt
1/2t salt

One Dish Wonder: Dinner Made Easy
Easy dish that you can personalize to fit your family!
Recipe type: Dinner
Serves: 2 meals
  • 2 chicken breasts, cubed
  • 1 large sweet potato, cubed
  • 2C green beans
  • 1T oil
  • salt and pepper
  1. Preheat oven to 350.
  2. Oil your baking pan.
  3. Place cubed chicken in the center of the baking pan and sweet potato and green beans on either side.
  4. Drizzle contents of pan with oil of your choice.
  5. Season with salt and pepper.
  6. Cover with foil and bake for 45 minutes.
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.


For family meals, you can use a 9×13 pan. Doubling the recipe should fill the pan but the recipe is flexible to your needs so make what you need for your family and season accordingly!

I like to make this recipe and divide it up for lunches to take to work so that I don’t make last minute bad decisions! When you’re following a specific diet, preparation is the key. Buying divided tupperware is a great way to do this. You can keep them in the refrigerator for meals in the coming days or put them in the freezer to have meals when you’re in a crunch. Buying glass tupperware and BPA-free plastic is important! I provided some great brands below that we like. Microwaving food in plastic can be detrimental to your health.


Our crusty dutch oven bread would be a great side to this meal!


What veggies did you use?