Slow Cooked Spiced Whole Roasted Chicken

By • January 12, 2014 0 Comments

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Author Notes: I get pretty excited when I come home from work and dinner is already prepared. I cook a whole chicken one to two times per month as it typically gives up meat for one dinner and a couple of work week lunches. Also, I use the bones to make homemade bone broth. No waste with this meal! I adapted this yummy recipe from Cooking Whims by substituting some of the spices, oregano and cayenne, and adding more veggies (carrots & celery). It is so easy! I always prepare everything the night before and crank up the slow cooker when I wake up. Since the vegetables act as a base, the chicken does not sit in its juices all day enabling the skin to turn crispy. zestandzeal

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Serves 4 to 6

  • 2 teaspoons Himalayan salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1-2 celery stalk(s), cut in 4-5 pieces
  • 1 roasting chicken (~3.5 lbs)
  • 1 medium white onion, cut into eight chunks
  • 1-2 medium carrot(s), peeled and cut into 4-5 pieces
  1. Mix the spices together in a small bowl.
  2. Rinse the chicken and pat dry with towels.
  3. Rub the spice mixture into the entire chicken.
  4. Place the onion, carrots, and celery at the bottom of your crock pot.
  5. Place the chicken atop the onion, carrots, and celery. This keeps the chicken from sitting in its own juices so it will stay nice and crispy.
  6. Cook on high for 1 hour, then low for 6 hours.

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