Roast Crock Pot Chicken

Submitted by Marie

"Whole chicken that actually browns in the crock pot. The secret is to place it on top of wadded balls of aluminum foil. Tastes just like it came from the deli."

 

• Ready In: 10hrs 10mins
• Ingredients: 6
• Serves: 6

ingredients

• 5 lbs chicken
• olive oil flavored cooking spray
• seasoning salt
• chopped onion
• garlic
• aluminum foil

directions

1. Spray chicken with olive oil spray.
2. Sprinkle with seasoned salt.
3. Insert onion and garlic inside cavity of chicken.
4. Spray inside of crock pot with Pam.
5. Roll wads of aluminum foil into balls and place in bottom of crock pot.
6. Put chicken back side down on top of aluminum balls.
7. DO NOT ADD WATER OR ANY LIQUID.
8. Cover and cook on low for about 10 hours.
9. Skin will actually turn brown as in a deli roasted chicken.

Reviews

[Just Cher]

I am so sorry but this did not work for me. I prepared a 4lb bird and followed all the steps according to the recipe, however when I returned from work the chick was not only not done (11 1/2 hours) but also it was yellowish and rubbery. I was able to take it out of the crockpot and it had no indications of falling apart. I placed it in the oven to finish cooking and browning. We felt it was lacking in flavor as well. Perhaps adding fresh herbs to the cavity, and half a lemon would have bumped up the flavors. Once again I am sorry as I was really excited to have a roast chicken from my crockpot and not have to heat up the kitchen.

 

[ctrmom]

I was excited at the prospect of a roast chicken in the crockpot, but this recipe did not work for me. It took the full 10 hours to brown, but by then was very dry and "muddy" tasting, meaning the flavors were not bright and savory, but tasted overdone and muddled.

 

[Jess06]

I actually made this recipe a long time ago and forget to rate it. I really liked the taste of it and how easy it was to prepare. It did fall apart when removed from the crockpot. Also, it didn't brown all the way, but it was still tasty!

 

[Pam-I-Am]

This method of cooking a chicken in a crock pot is wonderful! I started a 4 lb chicken at 10 a.m. on high for an hour, then to low until 5 p.m. It was falling off the bone! I used Emeril's chicken rub on mine. Delish! Thanks for posting such an easy recipe for busy days.

 

[Margaret Gandara]

I love this trick of roasting chicken in the crockpot. I have cooked this at least 4 times, and most of the skin will cook to almost brown. I did make changes to the ingredients (that's why I'm giving 4, instead of 5 stars). I used the spice blend from ROAST "STICKY" CHICKEN #8782 (I half the cayenne) and pretty much follow the recipe. I rub a small amount of olive oil onto the chicken to help the spices stick, and I place a small pat of real butter under the skin of each breast. I don't refridgerate it, just let it cook over night, at least 10 hrs. Leg will move easily in socket when done. Many people are surprised that it was "roasted" in the crockpot. The chicken is very flavor full and moist(I think the butter helps) and the spices give the skin a nice color. The juices that collect may have to be drained (I used a baster to remove juice)so the chicken isn't sitting in too much, but don't throw it out it's sooo good. Thanks Marie for the "roasting" idea I love it and use it often. I have recieved many requests for this technique.