Crock Pot Roast Chicken

Total Time
10hrs 25mins
Prep 25 mins
Cook 10 hrs

Another kitchen heat-saver for the dog days of summer. Can you say "Tender and fall-apart delicious", boys and girls?

Ingredients Nutrition

Directions

  1. Rinse the chicken well and pat dry; remove any excess fat.
  2. In a skillet, melt ¼ cup butter; sauté the onion, celery, and mushrooms until tender.
  3. Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth.
  4. Stir until the stuffing is thoroughly moistened.
  5. Loosely stuff the chicken with the dressing.
  6. If you like, truss the chicken to keep its shape.
  7. Put the remaining dressing in a lightly oiled crock pot.
  8. Place the chicken on top of the dressing.
  9. Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.
  10. Cover and cook on low setting for 8 to 10 hours.

Reviews

(5)
Most Helpful

I must say the chicken was amazing. It fell right off the bones. The stuffing did not turn out so great though. I suggest removing all the fat and probably the skin and perhaps use a little less liquid. My stuffing turned out the consistancy of soup and it was greasy. I followed the recipe to a 't'. I plan on trying it again with my suggestions and I will get back to you.

Missy Wright July 29, 2002

This is wonderful. I can honestly say this is the only way I will ever roast a chicken again. The chicken I had was 4lbs, and it cooked in the 10 hours. The stuffing I used was a sage and onion stuffing so I never used the sage asked for. The texture is smooth and the meat is not greasy. We loved it!

Evie* July 25, 2002

This chicken was amazing. Moist and flavorful. I used a 7 1/2 pound chicken, cooked on low and the pop up timer was up in 6 1/2 hours. I continued cooking on low for another 1 1/2 hours. I used a little olive oil in place of the butter for the rub on the chicken. The dressing turned out too wet to eat. Next time I make the recipe, I will omit the dressing.

Bev February 10, 2003

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