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Easiest Ever Slow Cooker “Roast” Chicken

Yields: 1 whole roast chicken
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Savory Spice Shop Ingredients
Bohemian Forest European Style Seasoning (Salt-Free) 2 oz bag $3.25

Ingredients:

Notes:

This recipe is also delicious using Cantanzaro Herbs in place of Bohemian Forest.

Directions:

Remove giblets and pat chicken dry with paper towel. Rub chicken thoroughly with seasoning, sprinkling some inside the cavity as well. Set chicken in a slow cooker and cook on high for 3 to 4 hours, or until internal temperature of chicken reaches 165 to 170 degrees. Carefully remove the chicken to a platter (it will be so tender that it should be falling apart off the bone), cover with foil and allow it to rest 5 to 10 min. before carving and serving. While chicken is resting, pour the juices from the slow cooker into a small saucepan and simmer for 5 to 10 min. to reduce and serve on the side as a sauce.

Serving Suggestions:

This was designed as a salt-free recipe, but salt can be rubbed on the chicken with the seasoning and/or added to the finishing sauce. You could also brine the whole chicken, if desired, using our Citrus & Savory Brining Instructions.

Yields:

1 whole roast chicken

Thanks to:

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Easiest Ever Slow Cooker “Roast” Chicken

“We had a cookout over the weekend. My husband spent one hour making his BBQ sauce. I followed the recipe on the Red Rocks Hickory Smoke Seasoning. It took about two minutes. My sauce was the hit of the cookout!”

-Jan W. of Atlanta, GA

Easiest Ever Slow Cooker “Roast” Chicken


Yields: 1 whole roast chicken

Ingredients:

Notes:

This recipe is also delicious using Cantanzaro Herbs in place of Bohemian Forest.

Directions:

Remove giblets and pat chicken dry with paper towel. Rub chicken thoroughly with seasoning, sprinkling some inside the cavity as well. Set chicken in a slow cooker and cook on high for 3 to 4 hours, or until internal temperature of chicken reaches 165 to 170 degrees. Carefully remove the chicken to a platter (it will be so tender that it should be falling apart off the bone), cover with foil and allow it to rest 5 to 10 min. before carving and serving. While chicken is resting, pour the juices from the slow cooker into a small saucepan and simmer for 5 to 10 min. to reduce and serve on the side as a sauce.

Serving Suggestions:

This was designed as a salt-free recipe, but salt can be rubbed on the chicken with the seasoning and/or added to the finishing sauce. You could also brine the whole chicken, if desired, using our Citrus & Savory Brining Instructions.

Yields:

1 whole roast chicken

Thanks to:

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.