Slow Cooker Roast Chicken
Slow cooker roast chicken takes 5 minutes to prep then the crock pot does all of the work - the result is effortlessly flavorful!
Servings: 6
Ingredients
- 5 pound whole chicken, neck and giblets removed
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon 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
Thawing a frozen chicken. The best way to thaw is in the refrigerator, you'll need 24 hours for every 5 pounds.
Store. Remove the meat from off of the bones. Store in an airtight container in the fridge for up to 4 days. You can also freeze it for 3-4 months.
Nutrition
Calories: 401kcal | Carbohydrates: 3g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 903mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg