Every once in a while, I will treat my family to a rotisserie chicken from our favorite grocery store. They do know how to cook a chicken! But, those times are few and far between because for one, those little chickens aren’t cheap.
And, I love to cook my own meals for my family, which is why I am very excited about this roasted chicken in the slow cooker recipe. I skipped rotisserie chicken night and made this instead and they loved it. They actually prefer this to those expensive rotisserie chickens.
If you love the taste of rotisserie chicken, you are definitely going to love this recipe. And, it only takes about 10 minutes to get it ready. Then it cooks in your slow cooker for about eight hours until it’s ready.
Just a regular five pound chicken will feed your entire family and if you needed to do more, you could just adjust the recipe. Or, add a couple of chickens to your slow cooker if you need less – you can have one for dinner and the other to pull apart for weekly lunch meals. Add it to this cast iron skillet chicken pot pie!
If you love quick and easy meals that are also healthy and wholesome, this is a great recipe to try. I’m telling you, my family just couldn’t get enough of this one. We didn’t have any leftovers!
It’s so simple and so quick to put together and then you can focus on other things for the rest of the day. Come dinner time, it’s all ready for you. I love meals like that. And, if you want another delicious chicken recipe, be sure to check out this chicken, spinach and bacon spaghetti.
Roasted Chicken in Slow Cooker
Prep Time: 10 minutes
Cook Time: 8 hours
Total time: 8 hours 10 minutes
Yield: 6 servings
Serving size: 300 g (10 oz)
Cuisine: American
Type: Main
Ingredients:
1 large 2-2.5kg (4-5 pounds) chicken
2 tsps. of salt
1 tsp. of black peppers
2 tsps. of poultry seasoning
2-3 bay leaves
Instructions
1. Wash and pat the chicken with paper towels to make skin as dry as possible.
2. Rub the chicken with salt, pepper and poultry seasoning. Put 2-3 bay leaves into a cavity.
3. Fold a sheet of parchment paper to make a 5 cm wide (2 inch) strip. Wrap this strip with aluminum foil to make a stiff carcass for the bird. Make another strip using same technique.
4. Put both strips on the bottom of the slow cooker as shown on the photo. Place seasoned chicken on top.
5. Cook on LOW for 8 hours, removing condensation from the lid as needed, using paper towels.
Start with a whole five pound chicken and add seasonings to give it that great roasted flavor
Create a carcass for the chicken to cook on inside the slow cooker
Black pepper, poultry seasonings and bay leaves give your chicken a wonderful flavor
The chicken roasts beautifully in the crock pot – it comes out all brown and crisp
Such an easy and delicious family dinner recipe
I love to cook my own meals for my family, which is why I am very excited about this roasted chicken in the slow cooker recipe. I skipped rotisserie chicken night and made this instead and they loved it. They actually prefer this to those expensive rotisserie chickens.Roasted Chicken In Slow Cooker Tastes Just Like Your Favorite Rotisserie Chicken
Ingredients
Instructions
Nutrition Information:
Serving Size:
10300
Amount Per Serving:
Calories: 791Total Fat: 52.3gSaturated Fat: 18.7gCholesterol: 298mgSodium: 299mgCarbohydrates: 2.2gFiber: 0.5gSugar: 0.1gProtein: 78.4g
Tina says
Can u do this with boneless chicken breasts verses a whole chicken? What kind of poultry seasoning?
Ellen Coville says
I cook boneless breasts in crockpot. 3 pounds nestled in bottom. Sprinkle on tarragon. Set at low for 3 hours. Delish. Use for salad, tacos, or eat as is.
Jenny says
Does the chicken sit on top of the foil or nestle into it? Can you just use a rack?
Vanessa Beaty says
Yes it sits on top, but You can use a rack if you have one for your slow cooker.
Danita says
I’m making this now, i’m very excited to try this instead of using the $7 2lb chickens at the store. But i’m having to remove the condensation almost every hour. I’m afraid of lowering the temp of the air in the crockpot too much. How often should this be done? Should it be done mostly towards the end to crisp the skin?