Crockpot Roast Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
241 kcal
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Course
Dinner
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Cuisine
North American
Crockpot Roast Chicken Recipe
Description
The Crockpot Roast Chicken centers on a 3-pound whole chicken seasoned evenly with a dry rub combining paprika, garlic powder, onion powder, oregano, chili powder, salt, and black pepper. The chicken is placed in a slow cooker elevated on a foil ring to allow even cooking. Cooking times range from 8 hours on low to 4 hours on high, with a recommendation to start on high for one hour if cooking low to ensure doneness.
After cooking, the chicken is removed to rest while the flavorful juices collected in the crockpot are boiled and thickened with tapioca starch dissolved in cold water to create a smooth gravy. For those preferring a crispy skin, broiling the chicken for about five minutes after slow cooking adds a golden crust. Resting the meat before carving helps retain juices and tenderness.
This method produces a tender roast chicken without the need to monitor the oven, making it convenient for hands-free preparation. The seasoning blend provides aromatic, mildly spicy notes, while the gravy adds moisture and richness to each serving. It pairs well with simple side dishes to complement the savory meat.
Use an instant-read thermometer to ensure the chicken reaches 165°F in the thickest thigh area for safety. Letting the chicken rest is important to keep it juicy when carved. This recipe is suited for home cooks seeking roast chicken with minimal active cooking time.
Ingredients
- 1 whole chicken about 3lbs.
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon chili powder
- 1 tablespoon tapioca starch or cornstarch
Instructions
- Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
- Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
- Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.
Optional step
- If you'd like crispy skin, place the chicken on a baking sheet or low-sided pan and broil it for about 5 minutes. Let the chicken rest for 10 minutes before you carve it.
Notes
- Start on high for 1 hour before switching to low for 8 hours to ensure thorough cooking if using the low setting.
- Check chicken doneness with a meat thermometer; it should read 165°F in the thickest part of the thigh without touching bone.
- Broil the chicken for about 5 minutes after slow cooking to crisp the skin, if desired.
- Let the chicken rest 10 minutes before carving to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 241kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 661mg | 28% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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