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Slow Cooker Roast Chicken

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Slow Cooker Roast Chicken is an easy, hands-off meal that yields tender, juicy meat and rich drippings perfect for serving with veggies or rice. Ideal for busy days or simple meal prep.

Ingredients

  • 1 whole chicken (4–5 lbs)
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 2 carrots, chopped (optional)
  • 2 celery stalks, chopped (optional)
  • 2 tbsp olive oil or melted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme or rosemary
  • 1 lemon, halved (optional)

Instructions

  1. Pat chicken dry with paper towels and season with salt, pepper, paprika, and herbs inside and out.
  2. Rub with olive oil or melted butter for added flavor and browning.
  3. Stuff the cavity with onion, garlic, and lemon halves (if using).
  4. Layer the bottom of the slow cooker with chopped onion, carrots, and celery.
  5. Place chicken on top of the vegetables. Cover and cook on low for 6–8 hours or on high for 4–5 hours, until internal temperature reaches 165°F.
  6. For crispy skin, transfer chicken to a baking sheet and broil for 5–8 minutes.
  7. Let rest for 10 minutes before carving. Serve with pan juices or over mashed potatoes.

Notes

  • Don’t add extra liquid—chicken and veggies release enough moisture.
  • Customize seasoning with Cajun, Italian, or citrus spices.
  • Broil at the end for crispier skin.
  • Use leftovers for sandwiches, salads, or soups.
  • Save bones and drippings for homemade stock.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooker-roast-chicken/