Crockpot Whole Roast Chicken (Print-Friendly Version)
Set-it-and-forget-it tender chicken with potatoes and carrots for a cozy dinner with minimal prep and maximum flavor.
# What You'll Need:
→ Vegetables
01 -
2 large russet potatoes, peeled and chopped into large pieces
02 -
2 large carrots, peeled and chopped into large pieces
03 -
2 medium onions, quartered
→ Seasonings
04 -
2 tablespoons butter
05 -
1 tablespoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
½ teaspoon pepper
→ Main Protein
09 -
1 whole chicken (4-5 lbs)
→ Garnish
10 -
Fresh parsley (optional)
# How to Make It:
01 -
Add the potatoes, carrots, and onions to the bottom of slow cooker.
02 -
In a small bowl, mash together the butter, smoked paprika, garlic powder, salt and pepper.
03 -
Pat chicken dry, add butter mixture into cavity and under the skin of chicken, rub some onto skin if desired.
04 -
Place chicken on top of the vegetables, cook on high for 4 hours, or until chicken is cooked through.
05 -
To get the perfect golden look, sprinkle with a bit of paprika and then broil for 3-4 minutes to crisp skin.
06 -
Serve warm with chopped parsley.
# Additional Tips:
01 -
The leftover chicken is easy to repurpose. Use it in any recipe that calls for rotisserie chicken to get an entirely different meal.
02 -
Not sure if the chicken is done? Use a meat thermometer inserted into the breast of the chicken. It's done when the meat thermometer reads 180°F.
03 -
You won't get that gorgeously golden crispy skin unless you broil the chicken.