Roaster Chicken in a Crock Pot!
With the warm summer months, who wants to heat up the kitchen by using the oven or the top of the stove?
I have to confess that I like this lazy way of cooking…using a crock pot …or slow cooker as some like to call it.
I actually own several crock pots and I use them frequently. Many times at the same time such as today. Below is ham and beans for lunch.
However, I also like to cook my own. So I put a whole chicken in the crock pot (on high for four hours or on low for 6 hours) while I run errands or just work at my computer.
The wonderful aroma of a chicken cooking away is amazing….and if you pair it with crock pot scalloped potatoes …all you need to do is add a salad and dinner is ready!
Granted, you won’t get a crisp skin unless you take your cooked chicken out of the crock pot and place it under the broiler for about 5-10 minutes…but then you are defeating the purpose of making the chicken in a crock pot to save on heating up the kitchen.
One of the best tips I can give you (if you don’t already know this), is to not lift the lid of the crock pot until after the chicken is cooked. Each time you lift the lid, your cooking time is extended as it takes a while for the crock pot to get back up to temperature. So resist the urge to lift the lid.
Another tip is to remove the chicken when cooked to a temperature of 165 degrees (Or for 4 hours of uninterrupted cooking time, depending on your crock pot temperatures) and place on a cutting board or platter and let it sit for about 20 minutes. Much like you do a roasted turkey. This allows the juices to settle which makes the meat so tender and moist.
I really like to prepare crock pot chicken, because I can use the left overs for chicken salad or shred it for bar-b-q chicken. There are so many uses for a roasted chicken …or in this case…a crock pot chicken.
Enjoy, my dear readers…..put the chicken in the crock pot…go to work or if you are home, put your feet up and let the crock pot do the work. 🙂
- 1 5 pound whole roaster chicken
- 1 1/2 tablespoons of paprika
- 4 tablespoons of Montreal Steak Seasoning
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Wash chicken under cold water and pat dry with paper towels.
- Mix the seasonings in a small bowl and rub liberally over the outside of the chicken. (make sure the chicken is dry or your seasoning won't stick)
- Toss the remainder of your seasoning into the cavity of the chicken.
- If you do not have a rack for your cooker, place a "cushion" made of crumpled aluminum foil on the bottom. The idea is to keep the chicken off the bottom of your cooker which allows it to cook a little better and not stick to the bottom of the crock pot. (It is no big deal, so if you are out of foil, let the chicken rest on the bottom of the pot, being careful when lifting it out after it has cooked)
- Turn the crock pot on high and cook for about 4 hours or until chicken reaches 165 internal temperature
- Remove the chicken to a platter or cutting board and allow to sit for at least 20 minutes to allow the juices to settle.
- If you want a bit more flavor, spoon some of the juices from the bottom of the crock pot over the chicken while it rests.
- If you prefer crispy skin....place the chicken under the broiler for about 5-6 minutes or until the skin crisps a bit....then let the chicken rest for 20 minutes.