Crock-Pot Roast Chicken Recipe (2024)

Mary — April 2, 2017 @ 1:33 pm Reply

Is there anything that you can reuse the leftover stick for? Soup? An awful lot of liquid leftover. Very yummy chicjo!

Betti@Stuttgart — January 22, 2015 @ 4:35 am Reply

Crockpots are not really known here in Germany, but after seeing so many yummy recipes and remembering the crockpot from my childhood in the US, I asked for one for Christmas. It was imported from some other European Country, and I finally got to make my very first slow cook roasted chicken – i.e. your recipe. It was FABULOUS!! This recipe is so simple and delicious that my German girlfriend was immediately inspired to buy her own slow cooker. She also loved your Soft & Chewy Peanut Butter and Chocolate Granola Bars that we had for dessert, and then arduously studied the way I refilled the pot to make chicken stock with the leftover bones, veggies and herbs. I think we can safely say that you are helping me to revolutionize the way Germans eat and the way they think about American cuisine. Thanks for your contribution to bridging the cultural gap! ;-)

On an even happier note, I am assuming you have had your little boy by now and wish you and your family the absolute best! So exciting!

I am a slow cooker LOVER too!! Got mine in November and there has not a week gone by that I havent used it. At first I was a little worried to leave the house with my slow cooker cooking my dinner.. but it has never failed me!!! I have been craving a good chicken soup just like they serve it at asian restaurants .. can’t wait to put this tender meat into my soup bowl :)

Melissa — January 18, 2015 @ 2:54 pm Reply

I am always keeping an eye out for great, easy slow cooker recipes. This one sounds like it fits the bill…putting it on the menu for this week. Thanks!

cheryl — January 14, 2015 @ 12:41 pm Reply

Do I chop the garlic cloves or leave them whole?

Domenica — January 12, 2015 @ 11:36 pm Reply

I made this today and it was very good. I have to admit that I like a crispy brown skin on chicken but this recipe is great for a low fat meal. The skin came off so easily. My family enjoyed it very much! Thanks!

I love cooking all of the chicken I need at the beginning of the week. It ends up being just enough for a couple dinners and a couple lunches for two people. I actually do everything in the crockpot (none of the sauteing in a pan first) and it turns out perfect! Love pulling it out of the crockpot and half of the meat is still in there because it is literally fall of the bone tender. (Makes for less than attractive photos though, oh well.) :)

I’m so excited to try this recipe. So delicious! So inspirational!
Thanks for your share!
http://www.trangscorner.com

I made this today and have some comments. I did not find it to be a roasted chicken, but rather a stewed chicken. It did indeed fall off the bone. I believe I overcooked it because I was waiting for the skin to take on color like in the photo, but the back, which was facing me did not. I cooked it for 7 hours, was probably done in 6 but I didn’t test the meat until I was frustrated that it seemed to be taking so long to cook. The underneath (breast skin) did take on some color. I added a cut up carrot, yam and baby carrots the last hour to make it a one pot dish and they were tasty. Like all stewed chickens, the flavor was bland even with the skimmed juices, which were flavorful, so I served with an apple onion spread from Harry, and David that I like. On the plus side, this was easy and didn’t make a mess of the oven as roasting chickens do. However, as a reader mentioned, I like crisp, browned skin and the flavor it imparts. However, I do think this is the best stewed chicken I’ve ever made. I know it will be terrific in chicken salad, burritos, sandwiches, etc. during the week, all of which I love. I live alone and this will last a long time.
I’m going to try it again with nothing but lemons in the cavity and prop it on balls of crumpled foil to keep it from soaking in the fat as it cooks. I’m glad I tried it though as it is a great chicken to use as a base for other things. Btw, my fave rotisserie chicken is from Costco. I just don’t think about what they inject it with to make it taste so good.

wendyb964 — January 9, 2015 @ 10:41 pm Reply

I cook whole chickens (oven roast with French herbs, crockpot, rotisserie chickens (cook 2–no more trouble) or beer can chicken on the Weber grill all the time.

My best tips for crockpot chicken: layer more veg (carrots,celery, onions,more herbs) in bottom of crockpot, put chicken in BREAST SIDE DOWN, and remove chicken as soon as desired temp is reached. Cool broth and chicken separately. After removing chicken from bones, place cooking broth, bones, more veg in crockpot overnight on low. Cool again, frweeze in one quart packages. (Frugal hint: every time you chop veg, save onion skins, ends of celery and carrots in a freezer bag and toss in crockpot.)

One chicken provides at least two nice chicken dinners and at least two quarts of chicken stock for soup/stews. Our favs are chicken tortilla soup and chicken and stars soup. Incredibly budget friendly and worth the effort.:

Sara — January 9, 2015 @ 10:18 pm Reply

This looks lovely, but my family might disown me if I did a roast chicken without stuffing. Would this work just the same with a stuffed chicken?

This looks incredible! I don’t own a crock pot but now I wish I did!

Jacy — January 9, 2015 @ 12:52 pm Reply

I am hoping my chicken comes out as tasty as everyone says it should. I am a little Leary about the onions though. How big were the onions people used? We are not onion fans and two medium to small onions is a whack more than I ever use. And it seemed like too much. (Is it?) and I added more chicken stock because there were no juices when I cooked all the onion. Crossing my fingers it turns out.

Lu — January 9, 2015 @ 1:30 am Reply

Can I just use chicken broth instead of the wine? Did the breast come out dry? Thanks for sharing!

I tried roasting a chicken in the crock pot, but I actually didn’t like the way that it all fell apart in the pot – as usual with the crock pot cooking, you end up with meat and bones floating in a soup of grease.
Nothing beats the rotisserie chickens at the grocery store (or I’ve heard Costco have them). The ones at my grocery store are $5 – cheaper than it it to buy a chicken, and they are soooo good.
Second choice would be to roast it in the oven – a 5lb bird takes under 2 hours, and you can throw in some potatoes with it. It’s a lot less time than the crock pot.

Mary B. — January 8, 2015 @ 8:05 pm Reply

If you take aluminum foil, make 3 balls and put it in the bottom of the slow cooker you can roast the chicken without it sitting in the grease and liquid

Emily — January 8, 2015 @ 3:29 pm Reply

I love crockpot recipes. Don’t have this one, so am excited to try it out! Thanks!!

Katie @ Beyond the Clothing — January 8, 2015 @ 2:21 pm Reply

I love this idea, and got to love how easy clean up is with the crockpot. This will be on next week’s meal planning. Thank you so much for sharing, it’s great to have brilliant friends isn’t it.

Char Riippi — January 8, 2015 @ 2:03 pm Reply

OH MY GOSH! I can’t wait to try this.
Don’t you love what a crock pot can do!!?
I have re-discovered it and I think I do at least
half of my cooking that way!

Patti Z — January 8, 2015 @ 1:05 pm Reply

Can’t wait to try this – loving having roasted chicken on hand for quick meals. Thanks BEB!

Debbie — January 8, 2015 @ 12:10 pm Reply

Looks delicious! I often buy roasted chickens to shred and keep the meat on hand. I have a question about using wine. I don’t drink alcohol at all but I’m okay cooking with wine. Since I have limited experience with alcohol, any chance you could actually list what wine you use or at least some options?
Thanks!

Vickie — January 8, 2015 @ 11:26 am Reply

This past December I had actually looked to see if you had a recipe for this! I cannot wait to try it!

Brian — January 8, 2015 @ 7:27 am Reply

I’ve been doing crock pot whole chicken for years and I too was surprised at how easy it is. I take the easy a step further and just put the chicken in with a lemon and onion in the cavity and nothing else. Cook it on low for 10 hours and you’re lucky to be able to pull it out without it shredding itself. Sounds crazy with no liquid but it works. The chicken provides its own liquid and you’ll see just how much once its done.

Also, you can take this a step furthur and put the carcass back in with a roughly chopped carrot, celery stock and onion and maybe some whole peppercorns. Cover with water and cook on low for 8-10 hours. Strain and de-fat and you have the easiest chicken stock ever!

Nicole — January 8, 2015 @ 6:26 am Reply

Did you see the pesto version in that same cookbook? Amazing and makes a nice sauce to go over pasta.

I am so intrigued with this. I just cannot imagine a chicken coming out good from a crock pot. I think it is my notion of crispy skin. I am 32 weeks pregnant though so convenience totally wins. I will be trying this recipe out soon.

This is such beautiful bird and cooked to perfection

Reshana — January 8, 2015 @ 2:14 am Reply

Wow! This chicken looks absolutely delicious, tender, moist… everything we want in a chicken and Yes thank goodness for friends and delicious recipes! Thank you BEB ;)