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DH will not touch a whole chicken that's been cooked in the cookpot because it's not browned, but I have made this dish and used the deboned meat (chopped, frozen in portions) for wonderful chicken salads, pot pies, chicken & dumplings, casseroles & soups. I also put the bones back into the crock after deboning the bird and add onion, celery, carrots, parsley and water to make the best chicken stock as the previous poster suggested. I raise chickens so I now have a supply of wonderful meat and stock in my freezer at all times. Thanks Tish for the wonderful recipe and also thanks to Sylie for the brilliant stock idea.

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MarshHen August 26, 2009

One tip I suggest: Cook the chicken with the backbone up, rather than the breastbone up. Most of the juices and fat are in the thighs, so if you cook the chicken with the breastbone *down*, the chicken is more likely to be juicy, rather than dry. The fats in the thighs will also help carry the oils from the garlic and rosemary to the rest of the chicken. I did this recipe, but put a layer of sliced potatoes at the bottom of the crockpot, with a few sprigs of rosemary and a couple of cloves of garlic on top of the potatoes, then the chicken (breast down) on top of the potatoes. I cooked on High for about four hours, then switched to Low for a couple of hours, for time reasons. It turned out well, with a good few servings of garlic/rosemary roasted potatoes to serve on the side.

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KiminyMe September 23, 2005

I never made a chicken in a crockpot before, but I'm so glad I tried it. It comes out so nice and tender you have to be careful that it doesn't all fall apart when you take it out, which makes up for not having crispy skin! The rosemary and garlic gives the meat a lovely, subtle flavour and makes the house smell wonderful while it cooks. One of the best things about making it in the crockpot is that you don't need to use butter or oil on the bird. When you're done, just leave the juices in the pot, throw the bones back in, add some onion, carrots, celery, parsley and water, set on low and seven hours later you have a wonderful stock as well with hardly any effort whatsoever and you only have to wash up once! Thanks for sharing, Iwill definitely be making this again.

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-Sylvie- August 29, 2005

My husband and I eat low-carb and this was just perfect! Delicious...smelt fabulous...meat just fell off the bones. Thanks for a great recipe.

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Lizard1 December 22, 2003

I used herbes de Provence instead of fresh rosemary, but otherwise followed the recipe. I also popped the bird under the broiler when it was done in the crockpot to crisp up the skin.I used the leftover juices to make stock and my kitchen still smells delicious. Thanks for a simple, delicious way to prepare chicken.

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Sonata March 20, 2006

This had great flavor. My bird was done in about 5 hours. Falling apart done. The bones and juice will make great soup. Good recipe for South Beach Dieters!!!

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riffraff December 14, 2003

Oopsies! I added water to the crock pot because I figured since it was cooking for 6 hrs that it would dry out! Major mistake! It turned out ok but definitely would've had the garlic and rosemary flavor if I wouldn't have added the water! Hope thus helps someone!

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Cole.mckinley5 March 06, 2015

The chicken was so tender and had good flavor. I also added a little fresh lemon juice to the crock pot too. Adds a nice flavor that goes well with rosemary and garlic.

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Vicky D April 05, 2009

OMGoodness! This was sooooooo awesome,So tender & juicy,fall off the bone good.Will be made again,Thanks for posting. :)

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DarksLight October 24, 2008

Wow! The juice in the bottom made really good gravy!

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Chef Wannabe 007 February 25, 2008
Crock Pot Roasted Chicken With Rosemary and Garlic