I love roasted chicken, and I’m just going to admit now that I have been guilty of buying them from the grocery store already baked. That’s not a bad thing. Buying one already prepared can sure be a good thing when you’re in a time crunch. I have to tell you though, now that I have made this Crock Pot Roasted Chicken, I’ll be buying less of those store roasted chickens. I decided to try my own – and in a crockpot and love how it turned out. It is awesome!
The spice rub will soak into the meat as it cooks adding a delicious, tender flavor. You probably think that the skin will be all wet and gross because of all the moisture from the crock pot. Surprisingly, it wasn’t. We don’t usually eat much of the skin anyway, so even if it were on the moist side, it wouldn’t be a deal breaker for us. You don’t add any water to this recipe, so the only moisture is from the chicken itself. I tore an extended length of tin foil, scrunched it up lengthwise (side-to-side) and put it in the bottom of the crock. Just spiral the foil in the base from the center to the outer edge. It works perfectly.
This Crock Pot Roasted Chicken is fall off the bone tender. It doesn’t transfer in one piece over to a serving dish, so there’s no need to worry about appearance here. Trust me – no one will care what it looks like after tasting this delicious tender goodness.
This tender meat is delicious served right out of the crock pot, but can also be used in a chicken salad, on sandwiches, in casseroles, etc. The broth can be used to make delicious gravy, and the carcass can be used for making homemade chicken stock. I love a good multipurpose recipe. There is nothing wasted here.
Crock Pot Roasted Chicken is a great recipe to have cooking when you’re out and about. And when you come home and walk through the door, you will love how delicious your house smells.
Crock Pot Roasted Chicken
- 1 whole 3-4 lb. chicken
- 1 onion quartered
- 2 carrots cut in half across
- 1 tablespoon coarse Kosher salt
- 2 teaspoons paprika
- 1 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon curry powder
- Pinch of allspice
Rinse chicken under cold water and pat dry with paper towels.
Whisk together all the spices.
Rub the spice mixture onto the chicken, including under the skin of the breast, and in the cavity.
Stuff the cavity with the onion quarters and carrot pieces.
Cook on low 5 -7 hours, or until chicken is cooked through and falling off bones. When done remove to a serving platter and let rest for about 10 minutes before serving.
I often put the rub on the chicken and refrigerate overnight allowing flavors to blend even more. After preparing, if not cooking right away, refrigerate immediately.
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