Crock Pot Roast Chicken

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Crock Pot Roast Chicken is an incredibly easy way to make juicy, succulent chicken for a variety of uses. Add to soups, salads, and casseroles, or enjoy on its own with a side of vegetables. 

Crock Pot Roast Chicken | iowagirleats.com

As I’ve mentioned in the past couple of posts, life with a newborn is akin to running around like a chicken with its head cut off for most of the day (see what I did there?) Hurrying up and down the stairs, popping pacifiers in and out out of mouths, doing load after load of laundry, and kissing baby cheeks ’til ya’ get swatted in the face or your hair pulled.

That is to say, it’s go, go, go all day long and by the time dinner rolls around there’s virtually no more gas left in the tank to cook dinner. That’s why I’m loving Crock Pot Roast Chicken. Season a whole chicken with anything and everything you’ve got in the spice cupboard then throw it in a crock pot and let it cook for a few hours on high, or low and slow all day. The result is perfectly cooked chicken that’s ready to eat whenever you are.

Crock Pot Roast Chicken | iowagirleats.com

Newborn or not – this recipe is perfect for busy families, or even one or two-person households, as there’s a ton of different ways to use the leftovers!

Carve the breast meat right off the bone and enjoy with a a side of pasta or veggies, and/or chop or shred the meat to use in salads, soups, tacos, and casseroles (I’ll leave a few more ideas at the end of this post.) This is the recipe that keeps on giving.

My Mom brought this crock pot roast chicken over to Ben and me our first week home from the hospital after having Lincoln, and Ben loved eating it cold straight out of the fridge. The man has never reheated a meal in his life. Seriously, not even soup. Takes it to work, puts it on his desk, and then eats it at room temperature for lunch. I can’t even.

Crock Pot Roast Chicken | iowagirleats.com

Anywho! Start by crumpling 5 or 6 sheets of foil into balls then lay them into the bottom of a 5 quart crock pot. Here’s the crock pot I have > The tin foil ensures your chicken does not sit simmering in it’s own fat, should you choose to leave the skin on.

Crock Pot Roast Chicken | iowagirleats.com

Next get the chicken ready. I used a 3.65lb whole chicken with the neck and giblets removed, and then removed the skin to make this dish lower in fat. Chicken skin actually has a TON of fat, in case you were wondering! Removing the skin is messy, but not hard, and it took me about 5 minutes with the aid of some kitchen shears. Just do it in the sink on a cutting board lest you fling chicken skin all over the counter and have to decontaminate the entire kitchen. Ain’t nobody got time for dat.

Just an FYI, removing the skin will result in a SLIGHTLY less juicy chicken than leaving it on, but when you’re mixing the chicken into other dishes, you can’t tell the difference.

Crock Pot Roast Chicken | iowagirleats.com

Next mix together 2 Tablespoons each melted butter and extra virgin olive oil in a bowl.

Crock Pot Roast Chicken | iowagirleats.com

Then mix in a bunch of spices like paprika, garlic and onion powders, salt, and pepper. Feel free to change this spice mixture up. If you’re making chicken solely for tacos – use taco spice. If you’re wanting to use it in chili – use chili powder and cumin, etc. This chicken is totally customizable!

Crock Pot Roast Chicken | iowagirleats.com

Brush the spice mixture all over the chicken, including under the skin if you leave it on, then place the chicken breast-side up on top of the foil.

Crock Pot Roast Chicken | iowagirleats.com

Cook on high for 3-4 hours or low for 6-7 hours (depending on the size of your bird,) or until the chicken is very tender and the thigh bone easily twists off.

Crock Pot Roast Chicken | iowagirleats.com

Crock Pot Roast Chicken

Print this recipe!

Serves 4

Ingredients:
3.5 – 4lb whole chicken, giblets and neck removed
2 Tablespoons butter, melted
2 Tablespoons extra virgin olive oil
1 Tablespoon paprika
1 Tablespoon garlic powder
2 teaspoons salt
1 teaspoon onion powder
1-1/2 teaspoons black pepper
6 ripped sheets foil, crumpled into balls

Directions: 

  1. Place foil balls in bottom of crock pot. Pat chicken dry and remove skin if desired to to lower fat content (chicken may be just slightly less juicy.) Combine butter and extra virgin olive oil in a small bowl then stir in spices. Brush all over chicken, including under skin, then place chicken breast-side up in crock pot. Cook on high for 3-4 hours, or low for 6-7, or until meat is tender, and thigh can be easily removed. 

Crock Pot Roast Chicken | iowagirleats.com

There is no shortage of ways to use this juicy and tender meat!

Crock Pot Roast Chicken | iowagirleats.com

Use Crock Pot Roast Chicken in:

BBQ Chicken Quesadillas

California Cobb Salad

Cheesy Chicken & Rice Soup

Spinach & Artichoke Chicken Casserole

Sweet & Spicy Chili (use chicken instead of beef)

Enjoy! : )

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