What if I told you that Roasted Chicken isn’t just for Sunday super anymore?  With the slow cooker you can have a Roasted Chicken any day of the week!  When I am doing my weekly meal planning I try to plan at least one meal in the slow cooker.  It is so nice to come home from a game or meeting and have dinner ready to go.  Slow Cooker Roasted Chicken is also great because it goes with any kind of side dish…Roasted Melting Potatoes, Broccoli Salad, Mexican Street Corn Skillet or anything else your family loves.

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Here are some other awesome slow cooker dinner recipes, Crock Pot Pulled Pork and Korean Pork Street Tacos.

To keep it simple I made a rub of Montreal Steak Seasoning and Paprika to season the outside of the bird.  I love to use Montreal Steak Seasoning for lots of dishes because it has salt, pepper, red pepper, garlic and onion in one seasoning shaker.  The addition of Paprika gives it a slightly smoky flavor that you wouldn’t normally get from the slow cooker.

To flavor the chicken from the inside out, I cut an entire head of garlic in half and put it into the main cavity of the bird.

Seasonings on the outside and garlic on the inside help make a super flavorful chicken.

To get the slow cooker ready, ball up 6 pieces of foil and put them into the bottom of the slow cooker along with 1/2 cup of water or chicken broth.  I also highly recommend slow cooker liners for quick and easy clean up.

Set the seasoned chicken on the foil, cover and set the cooker on low for 6-8 hours {or 4-6 hours on high}.  The foil keeps the air circulating around the chicken and the liquid in the bottom keeps the chicken from drying out.

When the chicken is ready the legs will pull away from the carcass easily and a thermometer inserted in the thickest part of the bird will read 165 degrees.

Leftovers may truly be the very best part of this entire recipe because the options are endless.  Slow Cooker Roasted Chicken really is a winner all around.

Slow Cooker Roasted Chicken

Moist and flavorful Roasted Chicken made in your slow cooker.

Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4-6 pound chicken
  • 1 head garlic {cut in half}
  • 1/2 cup water {or chicken broth}
  • 1 1/2 tbsp Montreal Steak Seasoning
  • 1 1/2 tsp Paprika

Instructions

  1. Prep chicken by removing anything from the cavity. Stuff the halved head of garlic into the empty cavity. Combine the steak seasoning and paprika, rub over the entire surface of the chicken. To prep the slow cooker, I like to add a slow cooker liner {I find them by the Ziploc bags at the grocery store} because it helps with clean up. Then I put 6 balls of foil into the bottom of the slow cooker with ½ cup of water {or chicken broth}. Put the whole chicken into the slow cooker directly onto the foil, making sure that the foil is keeping the chicken from touching the bottom of the cooker. Put lid on and cook on low for 6-8 hours or 4-6 hours on high {depending on size of chicken}. When the chicken is finished, the legs will easily pull from the carcass and it will read 165 degrees on a thermometer. Remove and carve or pull apart and serve.

Recipe Notes

  • Add a lemon cut in half with the garlic for extra flavor.