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.
Servings: 6
Calories: 508kcal
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nutrition
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