Home Pricing/Ordering Farm Store Organs & Bones Green Grub Farm Life FAQ's About Us Contact Us



1 whole chicken (4-5 lb.)

2 tsp. kosher salt (if you like it with a little more salt add another teaspoon)

1 tsp. paprika

1 tsp. onion powder

1/2 tsp. dried thyme

1 tsp. Italian seasoning

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

pinch of chili pepper (optional)

4 whole garlic cloves (optional)

1 yellow onion, quartered (optional)


1. Skin the chicken if desired. In a bowl combine all of the dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast side down in the crockpot.

2. If desired, place 4 whole garlic cloves and yellow onion inside bird.

3. Do not add water.

4. Cover and cook on high for 4-5 hours or on low for 8. The meat is done when fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat is.


(We have added water to the crock pot and have also substituted chili powder for the cayenne pepper with great results.)

recipe courtesy 



1 apple - peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 pound) whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water


1. Rub salt and pepper into the skin of the chicken and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary and lemon zest over chicken. Pour 1 cup hot water in the slow cooker.

2. Cover and cook on high for one hour. Switch to low and cook for six to eight hours, basting several times.


(We have substituted a pear for the apple and thyme for rosemary with great results!)

recipe courtesy