Slow Cooker Roast Chicken

Slow Cooker Roast Chicken


Slow Cooker Roast Chicken
Chicken blog post resized

This roast chicken recipe is one of my favorites. My whole family loves it! The spices are so good and the best part is that it’s cooked in a slow cooker! I originally found this recipe on the site Real Food Allergy Free via Pinterest (of course I can’t find the pin now!). Below is the recipe but with my modifications. I took the Cayenne Pepper out because I’m a big wimp and can’t handle the heat. Also I found that the potatoes included in the original recipe didn’t cook all the way through so I cook them separately now..

Slow Cooker Roast Chicken

Ingredients:
• 4 tsp Salt
• 2 tsp Paprika
• 1 tsp Onion Powder
• 1 tsp Thyme
• 1 tsp White Pepper
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1-2 Onions, chopped (optional)

Instructions:
1. Combine spices together in a bowl.
2. Rinse inside and outside of chicken and pat dry with paper towels.
3. Rub the spice mixture into the chicken.
4. Place onions in the bottom of the slow cooker and lay the chicken on top. You can put some onions inside the chicken as well.
5. Cover and cook on low 4-6 hours or until chicken is falling off the bone. I cook mine exactly 5.5 hours and it’s perfect! (Please note: these times are just guidelines. It’s really important you check your chicken to make sure it’s completely done before eating it).

Tip: Use 4 or 5 crumpled pieces of tin foil on the bottom of your slow cooker to keep the chicken up and out of the juices.

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16 Comments

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  1. 1
    Sue Magee

    I’m trying this for the first time tonight but after searching a few recipes I’m finding the cook times the same – But cooked on High, not Low as your recipe states… Did you use high or low?

    • 2
      craftedbylindy

      Hi Sue,

      I cook on Low for exactly 5.5 hours but the cooking time could range depending on your slow cooker, size of the chicken and where you live. I live in a really high altitude.

      Please use your own discretion. I hope that helps and the recipe turns out great for you!

      Lindy

  2. 3
    Amy

    I made this for supper tonight. It was delicious. I cooked it on high for 4.5 hours. It was falling apart as I took it out. My 4 yr old loved it as did I.

    • 6
      craftedbylindy

      Hi! I’m actually not sure and don’t have one currently to check. I typically buy frying chickens if that helps. Next time I buy one I’ll update with the size. Sorry!

  3. 11
    Rose

    This recipe is great. I’ve made it several times now and keep coming back to it. I’ve always left it in for about 5.5 hours. Even the leftovers keep well for lunch the next day. Thanks so much for sharing!

  4. 13
    nikki

    How does it get crispy on outside if it’s just in the crock pot and can the removable pan in the crock.pot go into an oven to Brown the meat?

    • 14
      craftedbylindy

      I don’t usually crisp up the outside but I do have friends that put it in the oven for a bit to crisp up the skin. I’ve never used the crock pot insert in the oven so I’m not sure, sorry. You could try transferring the chicken to a tin foil lined cookie sheet or roasting pan but be aware that the chicken may fall apart as you take it out of the crock pot. Good luck!

  5. 15
    Sherry Trecartin

    I love this method of cooking a whole chicken. I have used different spice blends as well. I store the leftover chicken separate from the liquid that forms in the bottom of the pan. I put half the cooked onion with the meat as my husband enjoys them and the other half with the juice which I then freeze to make soup or gravy with later. An immersion blender makes the onion disappear into the liquid.

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