Slow Cooker Roast Chicken Recipe
1 whole roast chicken
Active Prep: 5 min
Cook: 3 hours
- 1 (3 to 5 lb.) whole chicken
- 3 Tbsp. seasoning of choice:
- Bohemian Forest
- Cantanzaro Herbs
- Mt. Evans Butcher's Rub
- Park Hill Maple Pepper
- Kosher Salt, to season (optional)
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For a built-in side dish, add carrots, onions, mushrooms, potatoes, or other hearty vegetables to the slow cooker with the chicken.
This recipe uses salt-free seasonings, but you can use almost any savory blend that you like: barbecue, curry, herb, etc. The possibilities are endless!
Discard giblets and neck from chicken and pat it dry with a paper towel. Set into the dish of your slow cooker and season the chicken all over, including in the cavity and under the skin. If you're using a salt-free blend, season with a generous pinch of salt if desired. Cook on high for about 3 hours or low for about 7 hours (internal temperature in the chicken breast should reach at least 160 degrees). Carefully move the chicken to a platter (it may be so tender that it falls off the bone) and let it rest for 15 min. before carving or shredding.
Strain drippings from slow cooker and use to make gravy or add to homemade stock/soup. Add the shredded/sliced chicken to pasta, rice, salads, soup, or any other use that calls for cooked chicken.
Adapted from Kate Wheeler