I’ve been looking for a crockpot chicken recipe for awhile now, and the few that I’ve tried always turn out flavorless and tasting like chicken broth. However, this recipe is fantastic. It is so moist that I couldn’t even get it out of the crockpot in one piece – it was literally falling off the bone. The skin didn’t get very brown, which is expected in a crock pot. This was fine by me since I don’t eat the skin anyways. I threw some baby carrots and potatoes in the bottom of the crockpot which absorbed the juices and turned out delicious.
Crockpot Roasted Chicken
Whole chicken (4-5 pounds)
1/2 cup chicken broth
4 cloves garlic, peeled
Seasonings – I used garlic powder, onion powder, seasoned salt, pepper and paprika.
Carrots and potatoes (optional)
Remove the bag of giblets from inside the chicken. Rinse the chicken inside and out with cool water, then pat dry with paper towels. Place 3 balls of foil in the bottom of the crockpot in the shape of a triangle. This will help the chicken from sitting directly in the juice.
Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth. Cut the potatoes in cubes, and then season the potatoes and carrots with salt and pepper. Place the veggies into the broth, then place the chicken on top of the foil, breast side up.
Rub 1-2 teaspoons of olive oil over the skin of the chicken. Season generously with your choice of seasons, and gently rub into the skin.
Cook on low for 8-10 hours. You can use the juice at the bottom of the crockpot to make gravy, if you desire.
Make ahead tip: You can clean and season your chicken in the bowl of your crockpot, and place the bowl in the fridge to for the next day. I would wait however, to add the chicken broth until you start cooking.
Source: Stephanie Cooks