This crock pot roast chicken is extremely easy yet tastes like you spent hours preparing it. Just another reason to be in love with your crock pot.
Emmy (see adorable picture here) couldn’t let me write this post unless she was sitting on my lap. That is how much she loves this recipe. I try to make this delicious crock pot roast chicken when we are home with her. She is constantly standing up to the counter wherever the crock pot is when I am making this chicken. If she was left home alone with this all day I have a feeling that it would be just enough motivation to finally jump directly on the counter. She takes after her mother so an unhealthy level of excitement for food can only come naturally. Yes, I am her mother and she is my child… fur child. <—-I used to question people’s sanity when they talked like this. And I hated when dogs licked me, especially my face.
Fast forward to now when I get upset if my Emmy won’t give me kisses when I get home from work. And I really just want to take her everywhere with me.
This is my life now… Conversations that are constantly hijacked by my dog.
I am putting this in bold because this is where I want you to learn from my previous mistakes! Make sure that your chicken is no bigger than 6 lbs. If you get any bigger then that you will have issues getting it to fit in your crock pot. I once bought one that fit in the crock but the chicken sat a good inch higher than the top of the crock rim. At the time I didn’t own a roasting pan so I was determined to make this work in the crock pot… 10 minutes and a few cuss words later I finally was able to rig up a solution.
I wrapped the top of the crock pot in tin foil. I then layered a towel over the foil. Then the lid came next. I don’t think that the lid actually did anything but it made me feel better having it there. The chicken turned out fine but required a longer cooking time.
My roommate at that time, (BFF/sister from another mister) got a good laugh out of the site. I am only now able to laugh about it…
Making the Chicken:
There are two choices for how to make this chicken. Each choice is delicious. It all just depends on what your preferences are.
Choice 1) Juicy Tender Chicken that falls off of the bones.
Choice 2) Juice Tender Chicken that stays together.
If you selected Choice 1, then just follow the below steps except for adding the tin foil balls to the crock pot and cook on low for 8 hours. When you go to take this version out of the crock pot it will literally be falling off of the bone.
If your chicken is frozen then you need to allow it time to defrost completely in the fridge. If you don’t, it will be nearly impossible to remove the bag of “goodies” from the inside. These can be discarded or you can them set aside to use for homemade chicken stock.
Assemble your spice mixture and rub on the inside and outside of the chicken. Make sure to lift up the legs and wings to get underneath them. (See bad tan lines in the cooked chicken picture below for an example of why you need to do this!) Place garlic inside the chicken cavity.
Rip off four 12-inch tin foil sheets. Loosely crumple each into a ball and place at the bottom of your slow cooker.
Place seasoned chicken on top of tin foil balls. The chickens legs and cavity should be closest to the bottom of the crock pot and resting on the tin foil.
Cook on high for four – five hours or until the internal temperature reaches 165 degrees Fahrenheit. Once the chicken is fully cooked, remove from crock pot and place on cutting board or baking pan. Tent with tin foil and allow to sit for 5 minutes before carving. This will ensure that all of the juices don’t run out and make the bird dry.
This can be served with literally any of your favorite side dishes. We love it with seasoned rice or mashed potatoes and chicken gravy. Feel free to get creative and add your favorite spices if you don’t see them included. If you enjoy lemon flavor then cut one up and place in the cavity with the garlic cloves.
*Keep the chicken bones and skin to use in this simple Homemade Chicken Stock recipe!*
What are your favorite spice combinations? What are your favorite sides to serve with chicken?
- 1 whole roasting chicken (4-5 lbs is about as big that will fit in my 6-quart crock pot easily)
- 5 garlic cloves, peeled
- 1 tbsp Paprika
- 2 tbsp garlic powder
- ½ tbsp onion powder
- 2 tsp ground cumin
- 1 tsp celery seed
- 2 tbsp freshly ground pepper
- 2 tbsp kosher salt
- 1 tsp ground sage
- 2 tsp ground thyme
- ½ tsp cayenne pepper (optional)
- 4 - 12 inch tin foil sheets
- Crumple tin foil sheets loosely into balls and place in bottom of crock pot.
- Mix spices together in a bowl.
- Use your hands to rub the spice mix all over the outside and inside of the bird.
- Place the peeled garlic cloves inside the cavity.
- Place chicken in crock pot on top of tin foil with legs pointing downwards.
- Cook on high for 4 - 5 hours or until internal temperature reads 165 degrees Fahrenheit on a meat thermometer.
- Remove chicken from crock pot and place on cutting board or baking pan.
- Tent with tin foil for five minutes before carving.