Slow Cooker Roasted Whole Chicken Recipe 45

WHOLE CHICKEN SLOW COOKER RECIPE

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).

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 ROASTED WHOLE CHICKEN RECIPE - (4/5)

Steps:

• Remove lid from a 6-quart crock pot and preheat on high while you prepare the chicken. Rinse and pat chicken dry with paper towels. Tie legs and wings with thread or string, if desired. Lightly coat chicken with olive oil or olive oil cooking spray. Season chicken with salt, garlic salt, black pepper and paprika, as desired. Place chicken, breast side up, on a small rack that will fit inside the crock pot or 3 to 4 balls of crumpled up aluminum foil to keep the chicken out of the juices. Cover and cook on High for 1 1/2 to 2 1/2 hours or until the thickest part of the chicken registers 180°F on a meat thermometer (time depends on size of chicken and crock pot cooking temperature). Don't check for the first 1 1/2 hours as too much heat will be lost. If you prefer a crispy, browned skin, remove from crockpot to a oven-safe pan and oven broil for a few minutes.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.