Slow Cooker {Roasted} Chicken

I have so many memories from my childhood of walking into our house after school and having all senses go on alert because of the tantalizing smells emanating from the slow cooker on the kitchen counter.

Rich, savory, mouth watering smells that indicated that a tender, fall-a-part, delicious, flavor packed meal was in the very near future.

As a kid, I didn’t realize that the slow cooker was actually a life saver for my very busy parents – I just thought it was a brilliant way to prepare a no-fail delicious meal.  Now, as a busy mom myself, I appreciate the wonder and magic that is the slow cooker.

I make so many things in the slow cooker –  Slow Cooker Pot Roast with Balsamic Caramelized Onions and Slow Cooker Turkey Spaghetti to name a couple of my favorites.

 

If you have a slow cooker and a few ingredients the possibilities are limited only by your imagination and willingness to play.

I love having cooked chicken in the refrigerator.  I grab it and snack on it while I’m recipe testing, while I’m sorting seemingly endless piles of laundry, and while I’m editing and writing.  Pre-cooked chicken is extraordinarily versatile – it can quickly be turned into nachos, tacos, salad, sandwiches, or just eaten cold with some fruit and veggies.

I’m a total sucker for recipes that deliver WOW results with very little effort – this is definitely one of those recipes.  The chicken falls off the bone, the flavor is delicious, and it’s about as easy to prepare as a recipe could possibly be.

 

I make at least one chicken like this per week – it’s super versatile, delicious and just so dang easy.  The leftovers make quick meals easy, and with our hectic schedules right now – that’s a true blessing.

Full of flavor, fall off the bone tender, and absolutely delicious – this chicken is sure to become a family favorite.

Slow Cooker {Roasted} Chicken

Prep Time: 10 minutes

Cook Time: 5 hours

Approximate Time: 5 hours, 10 minutes

Yield: 1 whole chicken

Crispy skin, delicious tender chicken whole cooked and roasted in a slow cooker

Ingredients

  • 1 whole chicken, rinsed, dried, and with giblets and neck removed
  • 1 medium yellow onion, sliced
  • Spice Rub
  • 2 Tbsp Kosher Salt
  • 2 tsp smoked paprika (regular is fine, I prefer the richness of smoked)
  • 3/4 tsp chipotle chili powder
  • 2 tsp onion powder
  • 2 tsp dried Mexican oregano
  • 3/4 tsp garlic powder
  • fresh cracked black pepper to taste
  • {whole peppercorns, optional}
  • {4 sprigs fresh rosemary, optional}

Instructions

  1. Rinse chicken under cold water - remove giblets and neck. Dry inside and out, set aside.
  2. Prepare the rub.
  3. Slice the onion
  4. Coat the inside and outside of the chicken with the spice rub.
  5. Stuff 1/2 the onion inside the chicken.
  6. Place the remaining 1/2 of the onion on the bottom of the slow cooker
  7. Put the chicken on top of the onion and top with fresh rosemary (if desired)
  8. Cook on low for about 5 hours.
  9. Carefully remove the chicken from the slow cooker
  10. **the juices and onions can be reserved for a yummy gravy, if desired***
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This chicken is so easily manipulated to fit your favorite recipes – If you need a bit more convincing, here are a few recipes from a few of my favorite bloggers that could easily be made using this chicken.

What’s your favorite slow cooker recipe?

sharing this with Karly’s What’s Cooking Wednesday

 

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Comments

  1. Erika @ balancedspoon.com says

    Yum! I buy a rotisserie chicken some weeks for a fast protein option. But this looks amazing and has inspired me to do my own, maybe on Sunday, to have for the week! :) Thaaaanks!

  2. says

    I love this! I typically get a rotisserie chicken from the deli because my oven roasted birds are… well, not so good. This I can do! I’ll be trying this recipe today.

  3. says

    I’m making this right now. I was looking for slow cooker roast chicken and this recipe looks the best. Thanks for sharing it!

  4. Lauri Holmes says

    I will try this, but I’m curious as to why the chicken is breast down. Is there a particular reason?

    • says

      Hey Lauri,

      I’ve made this chicken so many times, and the chicken has been breast up and breast down and the results have been identical. This time, when I photographed it, it just happened to be breast down. :-) Great catch!

  5. Kim says

    Made this last night for supper. It was DELICIOUS! My son who is a very picky eater said “Save this recipe Mom you have to make this again!” Thanks for sharing this amazing recipe.

  6. Tiffany says

    Will there be enough juices from this to have chicken stock? I want to cook a whole chicken to have my own stock and this recipe for the chicken looks great.

    • says

      I’ve never made my own stock {it’s on my TO DO for 2014, but there’s about 1/2 a crockpot full of broth and liquid once you remove the chicken, so I would say yes. :-)

      I’d love to hear what you do and how it turns out if you do make stock from this recipe!

      Thank you for taking time to comment!

    • Jenny says

      Save the broth that’s in the crock pot, chill and remove the fat. Then when you’re done with your chicken, put the bones, leftover skin, and any celery, carrots, or onions that might have seen better days into the crockpot with water and cook over night, sometimes I’ll let it hang out in the crock pot for 24 hours if I don’t have time to deal with it right away. Then you can pour it off, chill and remove the fat from that batch too. I tend to then put all of my broth in a soup pot and cook it down to about half the amount, it makes a stronger broth and reduces the amount of storage space needed in my freezer.

  7. Chris says

    This was so unbelievably awesome! The gravy was spectacular too. Loved every bite & leftovers will be great for my buffalo chicken dip tomorrow too. Thanks!!

    • says

      YUM! I love Buffalo Chicken Dip! Thank you so much for taking the time to come and comment and let me know that you tried, and best of all – LOVED, one of my recipes! That means so much!!!

      Have a great Superbowl Sunday!

  8. Chantelle says

    This is such a great receipe! I have used it often! First time I made it though my teenage son and a couple friends devoured it. I barely got a taste! His friends said that was the best chicken they had ever had! I am careful to make it when they are not around though, I like to have some too! Thank you!

Trackbacks

  1. [...] I LOVE roasted chicken, but turning on the oven in this heat turns my house into something resembling Dante’s Inferno (minus the suffering VIPs). I think the next time the mood strikes, I’ll try this instead. Or maybe Rachel’s spicy version. [...]

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