It’s a cold day here today so, I thought I would share a simple, easy, cold weather recipe that I made for the first time a couple of weeks ago.
I’ve typically always roasted my chickens in the oven. It was how I learned to do it growing up and so I’d never really thought to change it. But, I’ve been seeing more and more people that I follow do roast chicken in the slow cooker and thought it looked really hassle-free. So, I gave it a try – and no surprise – I was really happy with how it turned out!
This is a wonderful recipe if you are really craving roast chicken but don’t want to have to pay attention to your roast in the oven or maybe are out exploring for the day. You can really just set it and forget it! Slow cooker roast chicken could also be a nice simple option if you are having a smaller Thanksgiving dinner this year as so many people are during these difficult Covid days when we are not able to gather together.
What you’ll need:
Rosemary (dried or fresh)
Salt & Pepper
Whole thawed Chicken 5-8 lbs (fits in your slow cooker without touching the lid)
Sides: Sweet Potatoes (2), and Beets (2)
- After your chicken is completely thawed, thoroughly rinse it in some cold water. Set the chicken on a cutting board and pat dry with a little paper towel.
- Coat your chicken in your preferred seasonings. My favourites are garlic powder, onion powder, paprika, salt, pepper, and rosemary. Make sure to coat as much of the chicken as possible to ensure rich flavour.
- Pop your chicken into your slow cooker, making sure that it does not touch the lid when the slow cooker is closed.
- Here you have 2 options: you can rest the chicken on some rolled up tin foil or a small baking rack if you don’t want your chicken cooking in it’s juices, or you can simply let the chicken sit at the bottom of the slow cooker and cook in the juices. If you don’t use a rest the skin will not crisp up as much, however the chicken also stays extra juicy. For me personally, I don’t mind if it rests in its juices as it cooks.
- Once it is seasoned and in the slow cooker, all you need to do is set the slow cooker to 4-6 hours on high depending on the size of your chicken. I cooked mine for 6 hours on high, but checked it at the 4 hour mark.
- I recommend basting the chicken once about half way through (around the 3 hour mark) just to ensure it is staying nice and moist throughout.
And that’s really it! When this chicken comes out it is so rich and juicy it quite literally falls off the bone. You also get lots of juices to make gravy from. Feeds about 2-4 people approximately.
I paired the chicken with some roast beets (washed and wrapped in tinfoil and baked for 1 hour at 350), some sweet potatoes (sliced into rounds and seasoned with: salt, pepper, olive oil, and cooked with the beets), and a quick homemade gravy. You could also serve it with mash potatoes, rice, and any other seasonal vegetables you like.
I really hope you enjoy this cozy recipe. Let me know if you try it out and what you think!
One thought on “Slow Cooker Roast Chicken”
Miam, miam! And the juice can be used as a chicken based broth for soup or potage. Very economic to use veggies that are still good but not that fresh.