CROCKPOT ROAST CHICKEN
If you've ever wondered if you can use your slow cooker to roast chicken, the answer is YES! Crockpot Roast Chicken is unbelievably delicious. It requires next to no prep, stays super juicy, and is almost impossible to overcook. Plus, you'll get a little gravy to serve with dinner!
Provided by Kristen Stevens
Categories Dinner
Time 4h10m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 241 kcal, Carbohydrate 2 g, Protein 20 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 81 mg, Sodium 661 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
CROCKPOT ROASTED CHICKEN
Tender, juicy, fall off the bone roasted chicken has never been easier!
Provided by Amy D.
Time 5h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 374 calories, ServingSize 6 servings
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.
Nutrition Facts : Carbohydrate 2 g, Protein 36 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, Calories 421 kcal, ServingSize 1 serving
SLOW-COOKER ROAST CHICKEN
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
RICKY'S ROASTED CROCK-POT CHICKEN
Steps:
- Preheat crock-pot to high heat. Wash and pat dry whole chicken, making sure to remove any giblets. (Either discard giblets or save to make stock or gravy). Loosen skin from breast by running your hand between the skin and meat. Cut margarine into 8 pieces and place between skin and meat. Coat chicken with olive oil. Tuck wings beneath chicken.
- Place chicken in crock-pot. Sprinkle with seasoned salt, Creole seasoning, and freshly ground pepper.
- Place the lid on the crock-pot and cook on high heat for 3 hours. Reduce heat to low and continue cooking an additional 2 to 3 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROAST CHICKEN IN THE CROCK POT
I'm going to be using this a *lot this fall and winter. Two and a half hours in the old crock pot followed by a 10-minute broil gives me perfectly roast chicken every time
Provided by Annacia
Categories Chicken
Time 13m
Yield 1 chicken
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 1134, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 399.2, Carbohydrate 16.4, Fiber 3.1, Sugar 5.9, Protein 86.2
SLOW-COOKER ROTISSERIE-STYLE CHICKEN
All you need is four ingredients and a slow cooker to make an incredibly moist and meltingly tender crockpot whole chicken that's way better than the store-bought version.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 6
Number Of Ingredients 4
Steps:
- Spray 5-quart oval slow cooker with cooking spray.
- In small bowl, stir together brown sugar, chili powder and salt.
- Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
- Place chicken, breast-side up, in slow cooker.
- Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 0 g
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