Crockpot Roasted Chicken
Adapted from several crockpot-a-whole-chicken-dry recipes, especially The Little Kitchen’s. Like the others it was for a much bigger chicken than the one in my freezer, so I cut it down. Double it back up for a 3–4 lb. chicken.
It’s especially handy for hot summer days when you don’t want to heat up the whole kitchen to roast a chicken the normal way.
Ingredients
- 1 2lb whole chicken, fully thawed
- 5 cloves garlic, lightly smashed
- 1 onion, sliced thick
- 1 lemon, quartered (optional)
- celery, optional
- carrots, optional
- potato, optional, diced
Rub
- 2 tsp. salt
- 1 tsp. smoked paprika
- ½ tsp. cayenne pepper
- ½ tsp. thyme
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
Directions
- Combine rub ingredients and rub onto chicken.rxilxnnnnnnnnnnnnnnnxxb
- Optionally stuff chicken with lemon and some garlic cloves.bxb
- Place any onion, celery, carrots, and remaining cloves in the bottom of the crockpot.
- Place chicken on top of onion layer.
- Optionally fill edges with potato.
- Cook on low 4–6 hours, depending on crockpot and chicken size.
Variants
The potatoes are my own addition. I have also added a bulb of fennel (to the onion/celery layer) and substituted sweet potatoes for the potatoes.thxhxxxx
The original recipe has a lemon pepper variant.
Optionally, you can broil chicken to crisp it up after cooking.
Some speed up the process by cooking the chicken on high, but I haven’t tried it since it’s pretty quick as it is.
xxx vwv
