Poulet Roti Roast Chicken for the Crock Pot
Transform your dinner routine with the irresistible aroma and flavor of Poulet Roti Roast Chicken for the Crock Pot—a French-inspired classic made easy for the modern kitchen. This slow-cooked whole chicken, infused with the earthy notes of fresh rosemary, thyme, and parsley, features a luscious herb butter tucked beneath the skin for succulent, flavorful meat. Surrounded by a bed of carrots, celery, onions, and a splash of chicken broth, this one-pot weeknight wonder creates tender, fall-off-the-bone chicken alongside perfectly cooked vegetables, all in the convenience of your Crock Pot. Complete with an optional crisping step under the broiler, this recipe blends rustic simplicity with an elegant touch. Perfect for a cozy family dinner or a meal prep project, this is your go-to for effortless comfort food that never compromises on taste.
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds Whole chicken
- 4 tablespoons Unsalted butter
- 4 cloves Garlic
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tablespoons (chopped) Fresh parsley
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 whole (halved) Lemon
- 1 large (quartered) Onion
- 3 medium (cut into chunks) Carrots
- 2 stalks (cut into chunks) Celery
- 1 cup Chicken broth
Instructions
Rinse the chicken under cool water and pat dry with paper towels. Remove any giblets from the cavity if present.
Gently loosen the skin over the chicken breasts with your fingers, being careful not to tear it.
In a small bowl, mix the butter with 1 teaspoon salt, 1/2 teaspoon black pepper, and chopped parsley. Spread this herb butter mixture under the loosened skin over the chicken breasts.
Rub the outside of the chicken with the remaining salt, black pepper, and paprika. Stuff the cavity with the halved lemon, 2 garlic cloves, rosemary sprigs, and thyme sprigs.
Prepare the Crock Pot by adding the onion, carrots, and celery to the bottom as a vegetable bed. Pour in the chicken broth.
Place the prepared chicken on top of the vegetable bed in the Crock Pot, breast side up.
Cover and set the Crock Pot to cook on high for 4 hours or on low for 6-7 hours, depending on your preference and Crock Pot settings.
Check if the chicken is done by ensuring the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast and thigh with a meat thermometer.
Optional: For a crispy skin finish, carefully transfer the cooked chicken to a baking tray and place it under a preheated broiler for 3-5 minutes until golden and crispy.
Allow the chicken to rest for 10 minutes before carving. Serve with the tender vegetables and juices from the Crock Pot.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1652 mg | 35% | |
*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.
