This Crock pot roasted chicken is dedicated to all of my favorite friends that claim that they can’t cook (Heidi). I bet you a million dollars that this will turn out perfect for you.
This chicken was so tender that I could not even lift it out of the crock. Can you see where I tried and the chicken totally fell apart? I’m serious, I finally lifted it out and all that was left was a pile of bones. The bones were no longer in the carcass shape either.
The chicken is delicious and you could add whatever spices or sauce suits your fancy. I reaaaaaaaally wanted a rotisserie, but this recipe is seriously just as good. Cross my heart.
I only want to remind you of two things,
1. Defrost your whole chicken the day before. It will take at least all day in the fridge to defrost. You can buy a fresh one if you are too nervous that you wont defrost it all the way.
2. Remove the giblets. Don’t be scared. Just reach in there and pull it out. You don’t want those baked in there.
if you do not have fresh garlic or thyme, don’t run to the store, just use dry thyme and garlic powder. Probably 1 ts powder.
Crock Pot Roast Chicken
1 Whole 4-6 lb chicken, giblets removed
1/2 Ts Fresh Black Pepper
1/2 Ts Fresh Thyme (or 1 Ts Dried)
1 Clove of Garlic, minced
1 Ts Onion Powder
2 Ts Paprika
2 Ts Kosher Salt
Take the whole chicken and rinse it inside and out with water. Pat dry and set aside.
Mix together all of the seasonings in a small dish.
Using your fingers, gently lift the skin over the breasts by sliding your fingers up towards the neck to separate the skin and meat. Rub the spice mixture all over the chicken, over the skin and underneath right onto the breast meat. Place the chicken in a crock pot on low for 8 hours.
Once the chicken is done, remove from the crock pot and serve with potatoes, and veggies. There is plenty of liquid if you wish to make a gravy. Just heat the liquid in a pot and mix a little cornstarch and cold water. Once the liquid is boiling add a little to the cornstarch so it heats it up a bit, and slowly add it to the liquid, whisking vigorously. Season as needed.
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click 
Was looking for a crockpot recipe like this and found yours. Heading to the kitchen right now to get started! Also looking foward to looking over the rest of the blog.
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Another online recipe for crockpot roasted chicken says to place the finished bird under the broiler for a few minutes because the “flabby white skin” is otherwise unappetizing. Do you find this is true? The finished product in your photo looks pretty appetizing . . . . Thanks!
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Sweet Basil Reply:
April 4th, 2013 at 2:29 pm
Linda, nope! I mean, I can totally see how that could happen to some birds depending on cooking time, temp and ingredients, but because it cooks for so long on low and the salt in the rub helps dry out the skin ours was crispy perfection. If all else fails, stick it under the broiler but we truly didn’t need to at all. Thanks for stopping by!!!
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I can't wait to try this! Is that teaspoons or tablespoons of the spices? Trying your honey roasted chicken tomorrow!
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I tried this recipe- it was delicious! Even though I warned my boyfriend that it would be tender, he used tongs to lift the breast and the whole body separated itself from the legs. Great flavor, easy to prepare and the right amount of spiciness- can't wait to try more of your recipes!
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This sounds great! I like roasting my chicken but this is def a good substitute to get a moist chicken! Thanks!
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I do a similar crock pot roasted chicken. My family LOVES it. I <3 my crock pot!
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This looks delicious! I bet it was super moist, too! Crock pots are so awesome.
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Looks delicious! And what an easy idea for dinner.
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