Easy Slow Cooker Roast Chicken Recipe

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Sort of contradicts itself right? But this super easy Slow Cooker Whole Roast Chicken Recipe with delicious crispy skin is a real winner. Roast Chicken dinner is my favourite meal of the week, yes I know its an all day commitment, however the rewards are so worth the effort.

After discovering slow cooker lamb shank recently, it made me realise that a great roast dinner doesn’t have to be cooked in the oven, and this slow cooker whole chicken is so much more succulent, full of juices and flavour. Plus so much easier to cook in the slow cooker.

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Thus I have been dying to try out a whole chicken recipe in the slow cooker for some time, but do like my chicken skin crispy so had reservations. The problem is with roast chicken, there is no room for error, there is nothing worse than dry roast chicken! And this is why Whole Slow Cooker Rotisserie Chicken is the way forward, it is sooooo moist and delicious.

Use a large slow cooker as this will cook down the moisture but retaining the moistness of the chicken

Shopping List

  • 1 whole chicken
  • 25g butter
  • 1 tsp mixed herbs
  • A sprig of thyme
  • Sprig or rosemary
  • 1 tsp olive oil
  • Salt
  • Black pepper
  • 2 red onions
  • 5 large carrots
  • Large slow cooker/crock pot
  • Cooking tongs.

Slow Cooker Roast Chicken Recipe

  1. Peel and chop the onions in half, also peel and cut the carrots into 4.
  2. Turn your slow cooker on high and add the onions and carrots to the bottom of the slow cooker. These will act as a base to absorb any excess moisture and juices.
Line the slow cooker with onions and carrots to create a base

3. Cut the butter into two slices, lift the breast skin of the chicken and slide inside the skin.

4. Now rub the oil on the top skin, also rubbing in the thyme, rosemary, herbs, salt and pepper before placing in the slow cooker on top of the onions and carrots.

Put slices of butter under the skin of the chicken and brush the skin with olive oil, salt , pepper and mixed herbs

5. Cook for 6 hours on high, checking occasionally, the internal temperature of the chicken needs to get to 165° you can use a meat thermometer to check that. 

6. Remove the lid for the last half an hour, this allows the skin to crisp up.

Use a large slow cooker as this will cook down the moisture but retaining the moistness of the chicken

7. When removing the chicken use kitchen tongs but with a spatula underneath the chicken to support it, your slow cooked chicken will be super tender. 

8. Transfer to aluminium foil to take the chicken from the bone, its should fall off.

Why I Use A Large Slow Cooker.

I used my large slow cooker for this recipe, the crockpot chicken looks a little lost and would easily fit in my small slow cooker. However I feel there is less moisture in the larger slow cooker as it cooks quicker. There was enough moisture to keep the chicken succulent, but not too much to stop the skin from crisping.

What To Serve With Your Slow Cooker Roast Chicken

  • Roast Potatoes
  • Mashed Potatoes
  • Carrots 
  • Roaster Parsnips
  • Brussels And Pancetta 
  • Stuffing An Bacon Parcels
  • Yorkshire Puddings
  • Gravy

What Do Do With Leftovers

Once cooled transfer any leftovers into an airtight container and keep in the fridge. It’s perfect for chicken sandwiches the day after. 

Cook the slow cooker roast chicken for 8 hours

More Flavour Ideas For Slow Cooker Roast Chicken Chicken

We adored the pepper, herb combination, however if you want to mix up the flavours a little try out the following seasonings for your slow cooker roast chicken. Note I would still pop a little butter under the skin for that extra flavour. But also use the following combinations with olive oil on the skin.

  • Lemon and herb
  • Lemon and garlic
  • Garlic and herb
  • Rosemary, salt and pepper
  • Balsamic vinegar and pepper
  • Paprika, salt and pepper.
Slow Cooker Roast Chicken

Slow Cooker Roast Chicken

Yield: Serves 5
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes

How to make a whole slow cooker roast chicken and still have a crispy skin, this slow cooker recipe is quick delicious and easy.

Ingredients

  • 1 whole chicken
  • 25g butter
  • 1 tsp mixed herbs
  • 1 tsp olive oil
  • Salt and pepper
  • 2 red onions
  • 5 large carrots
  • Large slow cooker
  • Cooking tongs.

Instructions

    1. Peel and chop the onions in half, also peel and cut the carrots into 4.
    2. Turn your slow cooker on high and add the onions and carrots, these will act as a base to absorb any excess moisture. Line the slow cooker with onions and carrots to create a base
    3. Cut the butter into two slices, lift the breast skin of the chicken and slide underneath. Put slices of butter under the skin of the chicken and brush the skin with olive oil, salt , pepper and mixed herbs
    4. Now rub the oil on the top skin, also rubbing in the herbs, salt and pepper before placing in the slow cooker on top of the onions and carrots. Use a large slow cooker as this will cook down the moisture but retaining the moistness of the chicken
    5. Cook for 6 hours on high, checking occasionally, the internal temperature of the chicken needs to get to 165°. Removing the lid for the last half an hour, this allows the skin too crisp up.

      When removing the chicken use kitchen tongs but with a spatula underneath the chicken to support it, you slow cooked chicken will be super tender.

Notes

Why I Use A Large Slow Cooker.


I used my large slow cooker for this recipe, the chicken looks a little lost and would easily fit in my small slow cooker. However I feel there is less moisture in the larger slow cooker as it cooks quicker. There was enough moisture to keep the chicken succulent, but not too much to stop the skin from crisping.

More Flavour Ideas For Slow Cooker Roast Chicken Chicken


We adored the pepper, herb combination, however if you want to mix up the flavours a little try out the following seasonings for your slow cooker roast chicken. Note I would still pop a little butter under the skin for that extra flavour. But also use the following combinations with olive oil on the skin.

Lemon and herb
Lemon and garlic
Garlic and herb
Rosemary, salt and pepper
Balsamic vinegar and pepper
Paprika, salt and pepper.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 116mgSodium: 217mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 34g

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