Crock Pot Roasted Chicken Recipes

SLOW COOKER ROASTED CHICKEN

Steps:

• Pat chicken dry with paper towels.
• In a small bowl, whisk together the paprika, steak seasoning, salt, pepper until combined. Rub the seasoning mix all over the outside and inside of the chicken.
• Roll up a few small balls of aluminum foil place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't cook in the juices that will accumulate in the bottom of the slow cooker.
• Place the chicken on top of the aluminum foil (or veggies). Cover and cook on low for 6-7 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Carefully remove the chicken from the slow cooker, it could be so tender it will fall apart.

SLOW-COOKER ROAST CHICKEN

Steps:

• 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 4-5 hours or until a thermometer inserted in thigh reads at least 170°., 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.

CROCK POT ROASTED CHICKEN

Steps:

• Take a paper towel and pat down your chicken before rubbing it with your oil
• Place your lemon inside your chicken before placing it in your 4-quart Crock Pot
• Sprinkle with lemon juice, garlic, parsley, salt and pepper
• Cover and cook on high for an hour before turning it to low for 6-7 hours
• If desired, place cooked chicken in an oven safe dish and broil on high for 1-2 minutes to crisp up chicken skin

CROCKPOT ROAST CHICKEN

Steps:

• Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
• Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
• Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.

CROCKPOT ROASTED CHICKEN

Steps:

• Rinse your chicken and pat it dry with paper towels. Tie the legs together with kitchen twine.
• Sprinkle a small amount of the seasoning inside the chicken.
• Brush with the melted butter and then thoroughly coat the outside of the chicken with the remaining seasonings.
• Place 5-6 small foil balls into the bottom of your slow cooker and then place the chicken on top of the balls so it's suspended above the bottom of the crockpot.
• Cover and cook on high 4-5 hours or on low for 6-8 hours or until the chicken is cooked through to a minimum temperature of 165 degrees when tested.

GARLIC ROASTED CHICKEN ( IN A CROCK POT )

Steps:

• 1. Wash the chicken with cold water.
• 2. Pat dry with a paper towel.
• 3. Cut off any of the excess fat on the chicken and discard.
• 4. Peel and Chop the garlic up.
• 5. You can use a garlic press if you have one , if not just chop up fine.
• 6. Using a knife press the garlic into a paste , adding a little salt to the garlic helps it turn into a paste quicker.
• 7. Spread half the garlic in side the cavity and rub the other half all over the out side of the chicken.
• 8. Sprinkle the chicken inside and out with paprika , salt & pepper.
• 9. Place the chicken in the crock pot and place a few pats of the butter on the breasts of the chicken ; Pour the broth around the chicken and add the remaining butter around in the broth.
• 10. Cover and Cook on LOW setting for 6-8 hours ; depending on the hotness of your crockpot. ( DO NOT RAISE LID DURING COOKING TIME.)
• 11. Serve the HOT garlic butter sauce over the chicken.

ROAST CHICKEN IN THE CROCK POT

Steps:

• Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
• Add wine, garlic, onion, celery and carrot.
• Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
• Sprinkle chicken with herbs, salt and pepper.
• Set slow cooker to high and cook for 1/2 hour per pound.
• When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
• Roast for 8-10 minutes, or until skin is golden brown.
• Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
• The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).

CROCK POT ROAST CHICKEN

Steps:

• Rinse the chicken well and pat dry; remove any excess fat.
• In a skillet, melt ¼ cup butter; sauté the onion, celery, and mushrooms until tender.
• Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth.
• Stir until the stuffing is thoroughly moistened.
• Loosely stuff the chicken with the dressing.
• If you like, truss the chicken to keep its shape.
• Put the remaining dressing in a lightly oiled crock pot.
• Place the chicken on top of the dressing.
• Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.
• Cover and cook on low setting for 8 to 10 hours.

ROASTED CHICKEN (CROCK POT)

Steps:

• 1. Remove the giblets from the chicken. Remove as much skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in the crock pot. Spread the remaining seasoning over the top of the chicken.
• 2. Cover and cook on the high heat setting 3 to 3 1/2 hours (6 1/2 to 7 1/2 on low), or until the chicken is cooked through and the juices run clear.
• 3. Cut into pieces and serve immediately. Or cool slightly, remove from bones, and use in casseroles, soups, salads. Reserve the juices in the bottom of the pot, then use in making soups or sauces.

SLOW-COOKER CHICKEN POT ROAST DINNER

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.