Slow-Cooker Roast Chicken

Name: Slow-Cooker Roast Chicken
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings.
Ingredients: 2 medium carrots, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 2 garlic cloves, minced; 2 teaspoons olive oil; 1 teaspoon dried parsley flakes; 1 teaspoon pepper; 3/4 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon rubbed sage; 1/2 teaspoon chili powder; 1 broiler/fryer chicken (4 to 5 lbs.)

Roast chicken is easy to make in a slow cooker. We save the shredded chicken to use during busy weeks. —Courtney Stultz, Columbus, Kansas

Ingredients

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

Directions

Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings.
Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks.
Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low until a thermometer inserted in thigh reads at least 170°, 4-5 hours.
Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.
Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

5 ounces cooked chicken: 408 calories, 24g fat (6g saturated fat), 139mg cholesterol, 422mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 44g protein.

Originally published as Crockpot Roasted Chicken in Taste of Home April/May 2015

Reviews

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Average Rating:

Melissa

Mar 12, 2018

This recipe was delicious. I made it for Sunday dinner and everyone was raving about how moist and delicious the chicken was. So easy too. Put it in the crock pot earlier and it was ready after church.
Gramma Amy

Jan 23, 2018

Excellent taste to this easy recipe I make in my crockpot. Love the left overs too... chicken is moist and flavorful.
lvarner

Sep 5, 2017

I love this method of cookng chiken. It is especially great to do in the summer, as it doesn't heat up the kitchen. My husband loves it just as much as chicken cooked in the oven. So good and tasty (and easy)! I will be making this again, no doubt.
hkpepin

Jul 10, 2016

Delicious! A great summer recipe with results that everyone was eager to eat. Served with roasted vegetables. Wouldn'tWouldn't change a thing and definitely would make it again.
Kevin444

Mar 11, 2016

I made this yesterday and loved it. So easy and you don't have to heat up an oven. It was so moist. Thank you.
grandmawayne

Feb 19, 2016

I love roast chicken and this was really good. I do make balls of aluminum foil to rest my chicken on and add veggies around the chicken. Other than that, this is great.
Queenlalisa

Feb 18, 2016

Oh my! This was so moist and flavorful. I will definitely be making it again.
chris_giles18

Dec 21, 2015

This was delicious and very moist. Will make again!
Rellierae

Dec 6, 2015

Maybe my chicken wasn't totally thawed but I had too cook it an hour or more longer than the recipe says. Otherwise, it was great.
shannondobos

Jun 4, 2015

This recipe was definitely easy, and was quite tasty. The ease of it made it something I might try again, but I still prefer a traditional roast chicken with the crispy skin and drippings for gravy, which you just can't get from the slow cooker. The meat was definitely juicy though.