Crock Pot Roast Chicken
Indulge in the ultimate comfort food with this Crock Pot Roast Chicken recipe, a low-effort yet flavorful way to prepare a tender, juicy whole chicken. Perfectly seasoned with a blend of paprika, garlic powder, onion powder, and dried thyme, this slow-cooked dish fills your home with mouthwatering aromas as it simmers for hours to perfection. Nestled on a bed of hearty vegetables like carrots, celery, and onions, the chicken absorbs robust flavors while staying irresistibly moist. For those who love a crispy finish, a quick broil at the end creates perfectly golden skin. Ideal for busy days or Sunday dinners, this easy slow cooker roast chicken is a stress-free way to serve up a wholesome, hearty meal that feels like it came straight from the oven.
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Recipe Information
Ingredients
- 1 Whole chicken (about 4-5 lbs)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 tablespoons Unsalted butter
- 1 Yellow onion (quartered)
- 3 Carrots (peeled and cut into chunks)
- 3 Celery stalks (cut into chunks)
- 4 Garlic cloves (smashed)
- 3 Fresh thyme sprigs (optional, for garnish)
Instructions
1. Remove the giblets from the chicken cavity (if included) and pat the chicken dry with paper towels.
2. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to create a seasoning rub.
3. Gently loosen the chicken skin over the breast and thighs with your fingers, and rub the butter under the skin for added flavor and moisture.
4. Season the entire chicken (inside and out) with the prepared spice rub, ensuring an even coating.
5. Arrange the onion quarters, carrot chunks, celery chunks, and smashed garlic cloves in the base of the slow cooker to create a bed for the chicken.
6. Place the seasoned chicken breast-side up on top of the vegetables in the crock pot.
7. Cover the slow cooker with the lid and cook on low for 6-8 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the meat is tender.
8. Carefully remove the chicken from the slow cooker and let it rest for 10 minutes before carving.
9. Optional: To achieve crispy skin, transfer the chicken to a baking sheet and broil on high for 3-5 minutes, watching closely to prevent burning.
10. Serve the chicken with the cooked vegetables from the crock pot and garnish with fresh thyme sprigs, if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
