Crockpot Whole Roast Chicken Recipe
Slow cooker whole chicken is the easiest way to enjoy all the flavors of a Sunday roast chicken any night. You can set it and forget it and enjoy a cozy dinner with almost no fuss.
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 6
Calories: 508kcal
- 2 large russet potatoes peeled and chopped into large pieces
- 2 large carrots peeled and chopped into large pieces
- 2 medium onions quartered
- 2 tablespoons butter
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 whole chicken 4-5 lbs
- Fresh parsley for garnish optional
Add the potatoes, carrots, and onions to the bottom of slow cooker
In a small bowl, mash together the butter, smoked paprika, garlic powder, salt and pepper
Pat chicken dry, add butter mixture into cavity and under the skin of chicken, rub some onto skin if desired
Place chicken on top of the vegetables, cook on high for 4 hours, or until chicken is cooked through
To get the perfect golden look, sprinkle with a bit of paprika and then broil for 3-4 minutes to crisp skin
Serve warm with chopped parsley
- The leftover chicken is easy to repurpose. Use it in any recipe that calls for rotisserie chicken to get an entirely different meal.
- Not sure if the chicken is done? Use a meat thermometer inserted into the breast of the chicken. It's done when the meat thermometer reads 180.
- You won't get that gorgeously golden crispy skin unless you broil the chicken.
Calories: 508kcal | Carbohydrates: 19g | Protein: 36g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 565mg | Potassium: 794mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4345IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 3mg