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Crock Pot Roasted Chicken

Author Serving Up Southern


  • 1 whole 3-4 lb. chicken
  • 1 onion quartered
  • 2 carrots cut in half across

Spice Rub

  • 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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