Slow Cooker Roast Chicken Recipes

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SLOW-ROASTED CHICKEN WITH VEGETABLES



Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

  • Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

WHOLE CHICKEN SLOW COOKER RECIPE



Whole Chicken Slow Cooker Recipe image

Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.

Provided by bhbitts

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 12h10m

Yield 8

Number Of Ingredients 9

4 teaspoons salt, or to taste
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground thyme
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 whole whole chicken

Steps:

  • Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
  • Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
  • Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g

SLOW-COOKER ROTISSERIE-STYLE CHICKEN



Slow-Cooker Rotisserie-Style Chicken image

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

2 tablespoons packed brown sugar
2 teaspoons chili powder
2 teaspoons salt
1 whole chicken (3 to 4 lb)

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

SLOW COOKER ROASTED CHICKEN



Slow Cooker Roasted Chicken image

Slow Cooker Rotisserie Chicken - This chicken is super moist, tender and full of amazing flavor! 5 minute prep time, set and let cook!

Provided by Don't Sweat The Recipe

Categories     Chicken     Dinner

Time 4h5m

Number Of Ingredients 6

5 lb whole chicken ((insides removed))
1 tablespoon smoked paprika
2 tablespoons steak seasoning
salt (to taste)
pepper (to taste)
aluminum foil, or thickly-sliced onions or vegetables

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

LEMON GARLIC SLOW COOKER ROAST CHICKEN



Lemon Garlic Slow Cooker Roast Chicken image

Recipe video above. This is a quick and easy yet amazing way to cook a whole chicken in the slow cooker - it's a slow cooker "roast chicken"! It's so moist and juicy inside, like it's been brined or marinated. VERY forgiving recipe!

Provided by Nagi | RecipeTin Eats

Categories     Chicken     Slow Cooker

Time 18m

Number Of Ingredients 11

2 kg / 4 lb whole chicken (, patted dry (Note 1))
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
2.5 tbsp olive oil ((or melted butter), plus extra for drizzling)
3 garlic cloves (, minced)
1 large lemon (, all zest + all juice)
1 tbsp cornflour/cornstarch mixed with 1 tbsp water
1 extra lemon (, just in case)

Steps:

  • Rub - Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
  • Loosen Skin: Use upside spoon to loosen skin of chicken (see video). Spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Use hands or spoon on skin to spread the paste - doesn't need to be perfect.
  • Stuff used lemon inside the chicken.
  • Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
  • Slow cook 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer. (Note 4 for other cook methods)
  • Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium high for 5 to 10 minutes to brown the skin (~25cm /10" from heat source). Or oven 240C/450F for 10 min.
  • Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)

Nutrition Facts : ServingSize 263 g, Calories 478 kcal, Protein 35 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 144 mg, Sodium 484 mg

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER ROAST CHICKEN



Slow-Cooker Roast Chicken image

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

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

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.

SLOW COOKER WHOLE CHICKEN



Slow Cooker Whole Chicken image

Lisa Leake's Slow Cooker Chicken - Cook a whole chicken in the crock pot. Simple and delicious recipe from the 100 Days of Real Food Cookbook.

Provided by Tori Avey

Categories     Main Course

Time 4h10m

Number Of Ingredients 13

1 tsp paprika
1 tsp smoked paprika
1 tsp salt
1 tsp onion powder
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 whole onion (peeled and cut into large pieces)
2 sprigs fresh rosemary
2 lemon wedges
4 cloves garlic
l large whole chicken (about 4 pounds)

Steps:

  • In a small bowl, combine the paprika, smoked paprika, salt, onion powder, dried thyme, garlic powder, cayenne and black pepper. Set aside.
  • Place the onion pieces in the bottom of your slow cooker.
  • Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like).
  • Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts.
  • Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won't need to add any extra liquid.
  • Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone.
  • Remove from the slow cooker and serve.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 20 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER ROAST CHICKEN



Slow cooker roast chicken image

Cooking a whole chicken in a slow cooker keeps it tender and moist. Serve with all the trimmings for an easy Sunday lunch. Each serving provides 355 kcal, 57g protein, 3g carbohydrate (of which 2g sugars), 12.5g fat (of which 3g saturates), 0.8g fibre and 1.7g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 7

1 onion thickly sliced
1.6kg/3lb 5oz whole chicken
1 tbsp olive or sunflower oil
1 tsp paprika
1 tsp flaked sea salt or ½ tsp fine salt
½ tsp coarsely ground black pepper
freshly ground black pepper

Steps:

  • Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top.
  • Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken.
  • Cover the slow cooker with the lid and cook on high for 4-4 ½ hours or until the chicken is tender and thoroughly cooked - the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily.
  • Transfer the chicken carefully to a board to rest.
  • Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)
  • Carve into slices and serve.

Nutrition Facts : Calories 355kcal, Carbohydrate 3g, Fat 12.5g, Fiber 0.8g, Protein 57g, SaturatedFat 3g, Sugar 2g

SLOW-COOKER ROAST CHICKEN



Slow-cooker roast chicken image

Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h45m

Number Of Ingredients 5

1 large onion, peeled and cut into thick slices
2 carrots, halved lengthways and chopped
1 small or medium chicken
2 tbsp butter, softened
1 bay leaf

Steps:

  • Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
  • Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
  • There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium

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