Roast Chicken in the Crock Pot
Transform your weeknight dinners with this effortless and flavorful Roast Chicken in the Crock Pot recipe! Perfectly seasoned with a blend of aromatic spices and stuffed with fresh garlic and lemon, this tender, fall-off-the-bone chicken is slow-cooked to juicy perfection atop a bed of carrots, celery, and onion. The Crock Pot does all the hard work, delivering rich, savory flavors with minimal prep time. Plus, a quick broil at the end adds beautifully crisp skin for an irresistible finish. Ideal for family meals or meal prep, this easy slow-cooker roasted chicken pairs perfectly with hearty sides for a comforting and satisfying dinner. Keywords: Crock Pot roast chicken, slow-cooker chicken recipe, easy roasted chicken, juicy chicken dinner ideas.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 3 medium Carrots
- 3 medium Celery stalks
- 1 large Yellow onion
- 1 medium Lemon
- 4 whole Fresh garlic cloves
Instructions
Pat the whole chicken dry with paper towels to remove excess moisture. This will help the seasoning stick better.
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to form a seasoning blend.
Drizzle the olive oil over the chicken and rub it all over the skin and inside the cavity. Then, generously sprinkle the seasoning blend all over the chicken, including inside the cavity.
Peel and cut the carrots into 2-inch pieces. Cut the celery stalks into 2-inch pieces as well. Peel the onion and cut it into quarters.
Place the carrot, celery, and onion pieces evenly at the bottom of the Crock Pot to act as a bed for the chicken. This will prevent the chicken from sitting in its juices and help it cook evenly.
Slice the lemon in half and place it, along with the garlic cloves (peeled and lightly smashed), inside the chicken cavity for added flavor.
Carefully place the seasoned chicken breast-side up on top of the vegetable bed in the Crock Pot.
Cover the Crock Pot with its lid and cook on high for 4-5 hours, or on low for 7-8 hours. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the chicken thigh is pierced.
Once done, carefully remove the chicken from the Crock Pot and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute.
Optional: For crispy skin, transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes until golden and crisp.
Serve the chicken warm with the cooked vegetables or your choice of sides.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 20.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1970 mg | 42% | |
*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.
