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  • Charles Fortson, Jr.

Slow Cooking for Jet Setters

By Guest Cooking Columnist Charles Fortson, Jr

In our hustle-bustle world of instant gratification, slow-cooked meals in crockpots, ironically, may be the answer for people on the go.

There’s nothing like coming home after work to a savory chicken dinner that recalls the meals grandma used to cook in simpler days,

My “Whole Chicken in a Crock Pot” features spices I like, but you can add your favorites instead. Toss in some vegetables and potatoes, too, for a more complete meal.


2 tsp paprika

1 tsp salt

1 tsp onion powder

1tsp thyme

½ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp black pepper

1 yellow onion, chopped

2 stalks of celery, chopped

1 large chicken

Directions: Combine all the spices in a small bowl. Place the chopped onion and celery in the bottom of the crock pot. Remove any parts from inside the chicken. Rub the seasonings all over the chicken. I like to rub some of the seasonings under the skin covering the breasts. This allows the flavors to really seep into the meat. Place the prepared chicken in the crock pot on top of the onions breast side up. Cook on high for four to five hours or on low for eight to ten hours.

Enjoy the wonderful world of slow cooking.

EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.

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