Slow Cooker Roast Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
401 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Roast Chicken
Description
The Slow Cooker Roast Chicken recipe prepares a whole 5-pound chicken seasoned with a mixture containing brown sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika. The chicken rests on a ring of aluminum foil in a crock pot coated with cooking spray to prevent sticking. Cooking on high for 3 to 4 hours ensures the chicken reaches a safe internal temperature of 165°F.
After slow cooking, the chicken is transferred to a sheet pan and briefly broiled to brown and crisp the skin, enhancing the texture and appearance. The seasoning creates a subtle balance of sweet and smoky notes without overpowering the chicken.
This method is practical for hands-off meal preparation, offering moist meat with a slight crunchy skin. It suits a variety of meals and can be served whole or carved into portions.
For best results, thaw the chicken in the refrigerator allowing 24 hours per 5 pounds. Leftover meat can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 to 4 months.
Ingredients
- 5 pound chicken neck and giblets removed, whole
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Spray a crock pot with cooking spray. Roll a piece of aluminum foil into a ring to go around the bottom of the crock pot as a rack for the chicken. Place the chicken on top of the aluminum foil ring.
- In a small bowl, mix the brown sugar, salt, pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the chicken.
- Place the lid on the crock pot and cook on high for 3-4 hours, until a thermometer inserted in the thigh registers at 165°F or higher.
- Move the chicken to a sheet pan or baking dish and broil in the oven for 3-5 minutes, until the skin is browned. Serve hot.
Notes
- Thaw frozen chicken in the refrigerator, allowing 24 hours per 5 pounds.
- Store leftover meat in an airtight container for up to 4 days in the fridge or freeze for 3 to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 136mg | 45% |
| Sodium | 903mg | 38% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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