Nothing says comfort food like a yummy roasted chicken or the aroma of a meal slowly cooking in a crock-pot, especially on a cold winter’s day. This crock-pot roasted chicken is the best of both worlds. Roasting chicken in the crock-pot yields a juicy, flavorful, fall off the bone delicious result. And if you prefer a crispy skin on your roast chicken, then once chicken is fully cooked, place in an oven proof pan and place under the broiler for a few minutes until browned and crisp.
I served mine with oven roasted vegetables but would also be great with mashed potatoes and gravy made with cooking juices or a savory rice pilaf.
Crock-Pot Roasted Chicken
- 3-4 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1 tsp dried thyme
- 1/2 teaspoon black pepper
- 1/2 an orange cut into wedges
- 4 cloves garlic peeled
- 1 large onion peeled and cut into large pieces
- a few sprigs of fresh herbs such as rosemary, thyme, sage
- 1/2 cup wine I used red but white wine or beer will work too
- olive oil
In a small bowl combine salt, paprika’s,cayenne, onion and garlic powder’s,thyme and black pepper.
Remove giblets from chicken, wash and pat dry. stuff chicken with orange wedges, garlic cloves and fresh herbs.
Then rub with spice mixture all over the chicken to coat. Pour a small amount of olive oil into crock-pot, then add onions and wine.
Place chicken on top of onions.
Cover with lid and Cook on high for 4-5 hours or on low 7-8 hours, or until chicken is tender and falling off the bone.Remove from slow cooker and serve. For crispy skin, place in oven safe pan and place under broiler for a few minutes until brown and crisp.