I don’t know of anything more beautiful or delicious than a Slow Cooker Roasted Chicken. Today, I’m sharing with you my simple and easy, no – fuss Slow Cooker Roasted Chicken recipe that also would be perfect to put on your Easter Dinner table! I make this Slow Cooker Roasted Chicken pretty often, not only just to have a delicious chicken to eat but it’s also a great way to have cooked and shredded chicken meat for various casseroles and other recipes.
My Slow Cooker Roasted Chicken tastes just like a Rotisserie Chicken, so tender, juicy, and succulent! I am sharing all of my tips and tricks in this recipe that will ensure you have the perfect, Slow Cooker Roasted Chicken on your Easter dinner table or whenever you choose to make it.
So without further delay, let’s head on into the kitchen and start making this Slow Cooker Roasted Chicken. I started out with a five pound, Tyson whole, young chicken. Unfortunately, I realized after I had purchased the whole chicken that it “may” contain some giblets. Yuck! Be sure you get the whole chicken that DOES NOT contain giblets – unless you just want to deal with removing those nasties.
A quick side note – the whole chicken will need to be completely thawed before cooking. Okay, so now that we have that out of the way, remove the chicken from the packaging and rinse throughly under water. Remove any giblets inside of the chicken and rinse the inside of the bird completely.
Place a metal trivet inside a six quart or larger oval slow cooker. This is what you’re going to place your whole chicken on to cook. You will need to get the chicken off the bottom of your slow cooker by some means otherwise, your chicken will be sitting in the juices and fat it cooks out and can become soggy. I like to use my trivet to get the chicken off the bottom of my slow cooker, but you can use whole large veggies such as celery or carrots (this will also add flavor to your chicken as it cooks) or you can ball up several large balls of foil and use that to get the chicken off the bottom of the Crockpot slow cooker.
Carefully place your whole chicken on the trivet in the slow cooker and prepare to add the seasonings.
I think it’s important to note two things at this point: you should carefully wash your hands before touching anything else since you just handled raw chicken and you do not wish to spread cross contamination to anything else in your kitchen!
The second thing I would like to point out before going any further is one of my best kept secrets and a little tip I picked up from a Chef – there is a reason why I have placed this whole chicken UPSIDE DOWN in the slow cooker. In case you were confused and thought the upside down chicken was an oversight on my part, allow me to explain.
By cooking the chicken upside down, you avoid dry, flaky, breast meat (that can usually result when roasting a chicken for an extended period of time). When you cook the chicken upside down, the breast meat is on the bottom nearest all of the juices and stays tender and so juicy while cooking. This method for Slow Cooker Roasted Chicken results in a more vibrant flavor and melt-in-your-mouth texture!
So now that we have our chicken on the trivet, cut two slits into the skin of the bird, just right above where the thigh and leg are situated. You don’t have to make very large slits, but you want them big enough so that you can slip a couple of fingers inside and really get the seasonings onto the meat of the chicken and not just the skin.
Now let’s take a look at the lineup of seasonings we have for our Slow Cooker Roasted Chicken. I used salt, Lawry’s Reduced Sodium Seasoned Salt, Old Bay Spice seasoning, garlic powder, and onion powder. You could use almost any seasoning you desired for this Slow Cooker Roasted Chicken, I just used my favorites.
The next key ingredient to this Slow Cooker Roasted Chicken is four squares of salted sweet cream butter. You can always use unsalted butter if that’s what you have on hand, I just love the extra flavor the salted butter gives this Slow Cooker Roasted Chicken. I feel like the flavor of the butter melted into the meat of the chicken is what makes this recipe taste just like a Rotisserie Chicken purchased from the store.
So now let me show ya what to do with that butter. I slip the squares of butter under the skin of the chicken where we made those slits. The butter makes this Slow Cooker Roasted Chicken SO unbelievably juicy and flavorful!
As you can see from the photo below, I like to add two squares of butter high on the chicken’s back, and then two down lower, over the chicken thighs. Arranging the butter in this way allows the butter to be evenly distributed as it melts and cooks in to the chicken.
Now it’s time to add your seasonings! Liberally, and I do mean LIBERALLY sprinkle the salt, Lawry’s Reduced Sodium Seasoned Salt, Old Bay Spice seasoning, garlic powder, and onion powder all over the chicken. You can almost not have too much seasonings. The better you season your bird, the more flavorful it will be when it’s time to serve it. Make sure you life up the wings and make sure the seasonings gets in every nook and cranny. No need to flip the chicken over and season the other side, just make sure the side you’re looking at is seasoned really well.
Now it’s time to add the other secret ingredient – the fresh parsley. There is just something about fresh parsley that gives this Slow Cooker Roasted Chicken such a wonderful flavor! I used a good sized bunch (about ten to fifteen stems – leaves only not the stems).
Use herb scissors or a Chef’s knife to julienne the fresh parsley and then sprinkle it over the the top of the whole chicken in the slow cooker. I know you have probably noticed the absence of water or any other liquid in this recipe. That is NOT a recipe type! 😉 There is no need to add water or any other liquid to this recipe because the chicken cooks out so much juice on it’s own, it will be almost completely covered in liquid by the time it is finished cooking, so don’t add any! I promise your chicken will be fine, and it won’t be dry at all!
You’re getting closer to being ready to cook this chicken, but you’re not quite there yet. Before setting the slow cooker to cook, slice a lemon in half down the middle. This lemon will keep the chicken juicy while cooking.
Place the sliced lemon all of the way into the chest cavity until you can no longer see it. I don’t know how the lemon does it, but the citrus not only lends a wonderful flavor but it keeps the meat unbelievably tender while cooking.
Now that your final step is complete, it’s time to place the lid on your slow cooker and get ready to let it do all of the work in cooking this beautiful, Slow Cooker Roasted Chicken!
Once the lid is on your slow cooker, set the time to cook on low for eleven hours and then sit back and relax!
Once the cook time is complete, you can remove the lid from the slow cooker, remove the porcelain insert from the slow cooker, and place the porcelain insert into a preheated oven at 450F for about ten to fifteen minutes.
Roasting the chicken in the oven for a short period of time will give you crispy skin and just really lock all of those wonderful flavors into the meat. This step is not necessary in the cooking process, and you can alway just serve the chicken as soon as it is finished cooking in the slow cooker, but I do recommend roasting it in the oven first because I feel that the return on the flavor and texture is worth it.
So there you have it! Slow Cooker Roasted Chicken that tastes just like Rotisserie Chicken purchased from the store. This chicken is so fast and easy to prepare and I love that the slow cooker does all of the hard work for you!
Makes a perfect Sunday dinner recipe or Easter Dinner recipe!
Happy dining my friends!
Slow Cooker Roasted Chicken
A succulent and juicy roasted chicken, made easy in the slow cooker.
- 1 5lb whole young chicken giblets removed and rinsed
- 4 tsp butter cut into four squares
- 10 stems parsley julienned and leaves only
- salt to taste
- Lawry's Reduced Sodium Seasoned Salt to taste
- Old Bay Spice seasoning to taste
- garlic powder to taste
- onion powder to taste
- 1/2 lemon
Remove the chicken from the packaging and rinse under cool water, removing any giblets that may be inside the chest cavity.
Place a trivet inside a 6 quart or larger oval slow cooker and place the chicken, upside down on the trivet.
Make two small slits in the skin of the chicken above the thigh area and place four squares of butter under the chicken skin, two up around the back area and the remaining two on the thigh and leg area.
Liberally season the outside of the chicken with all seasonings, and then sprinkle the freshly cut parsley over the top of the chicken.
Place the lemon half inside the chest cavity of the chicken, and place the lid on the slow cooker.
Set the slow cooker to cook on low for 11 hours.
When the chicken is about 15 minutes from being cooked, preheat your oven to 450F.
Once the cooking cycle is complete, remove the lid from the slow cooker and remove the porcelain insert from the base of the slow cooker.
Place the chicken into an oven that has been preheated to 450F and roast for 10-15 minutes or until the chicken skin has become browned and crisp.
Remove from the oven, place on a serving tray, and enjoy!
A few notes: No liquid is needed in this recipe because the chicken produces enough liquid while cooking that any additional liquid will only make the chicken soggy. The chicken is cooked upside down (with the breast down on the trivet) because this method ensures that the chicken breast (which can sometimes be dry) will remain juicy and tender. Roasting the chicken in the oven after it cooks in the slow cooker is not necessary to the cooking process but it is necessary if you want crispy, rotisserie style skin on your chicken. Roasting in the oven also locks in the flavors of the seasonings and gives the chicken a delectable taste.
Shared at Meal Plan Monday
Shared at Weekend Potluck
Shared at Whatcha Crockin’
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Also view at What’s for Dinner