Slow cooker roast chicken
Slow Cooker Roast Chicken is an effortless dish featuring tender chicken infused with garlic and lemon, served with hearty vegetables. The slow cooking method ensures moisture, while a final broil gives the skin a crispy finish.
Cook time 245 min
Prep time 10 min
Ingredients:
3 lb whole chicken2 garlic cloves
1 lemon
1 onion
2 carrots
3 potatoes
1 tbsp all-purpose white wheat flour
Slow Cooker Roast Chicken is a simple and delicious meal that requires minimal effort but yields flavorful and tender results. Using a slow cooker allows the chicken to become incredibly moist, while a quick finish under the broiler gives you the crispy skin you desire.
Instructions:
- Rinse the chicken inside and out under cold water and pat dry with paper towels.
- Mince the garlic cloves.
- Halve the lemon.
- Quarter the onion.
- Cut the carrots into large chunks.
- Cut the potatoes into chunks, ensuring the pieces are of similar size to ensure even cooking.
- Season the inside of the chicken with a good pinch of salt and pepper.
- Stuff the chicken cavity with the halved lemon, minced garlic, and a couple of the onion quarters.
- Optionally, tie the chicken legs together with kitchen twine to ensure it cooks evenly.
- Place the remaining onion quarters, carrot chunks, and potato chunks at the bottom of the slow cooker. These will act as a bed for the chicken and infuse it with flavor.
- Lightly dust the chicken with the all-purpose flour. This will help create a nice golden-brown finish under the broiler later.
- Place the chicken on top of the vegetables inside the slow cooker.
- Cover and cook on low for 6-7 hours or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, carefully remove it from the slow cooker (use tongs and be gentle to keep the chicken intact).
- Place the chicken on a baking sheet lined with aluminum foil.
- Preheat the broiler on high.
- Broil the chicken for 3-5 minutes, or until the skin is golden brown and crispy. Keep an eye on it to prevent burning.
- Let the chicken rest for about 10 minutes before carving.
- Serve the slow-cooked vegetables alongside the chicken for a complete meal.
With minimal effort, you can enjoy a beautifully roasted chicken with crispy skin. The slow cooker ensures the meat is tender and juicy, while the broiler provides that perfect finishing touch. Serve with the cooked vegetables for a complete meal that’s sure to impress.
Slow cooker roast chicken FAQ:
The chicken should cook on low for 6-7 hours until it reaches an internal temperature of 165°F (74°C). This ensures it's fully cooked and tender.
Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C) in the thickest part of the thigh to ensure it’s safe to eat.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 4 months.
You can substitute carrots and potatoes with parsnips, sweet potatoes, or even root vegetables like turnips or rutabaga, adjusting cooking times as necessary.
The slow cooker moisture prevents the skin from crisping. Broiling the chicken for 3-5 minutes after slow cooking will create the desired crispy skin.
Cooking Tips:
- Choose the Right Chicken: Select a fresh whole chicken that fits comfortably in your slow cooker for even cooking.
- Season Generously: Rub the chicken with your favorite herbs and spices before placing it in the slow cooker to infuse more flavor throughout the cooking process.
- Use Aromatics: Stuff the cavity of the chicken with lemon and garlic to enhance the flavor and aroma.
- Broil for Crispy Skin: After slow cooking, place the chicken under the broiler for a few minutes to achieve a crispy, golden skin.
- Let it Rest: Allow the chicken to rest for a few minutes after broiling to retain the juices before carving.
- Use the Vegetables: Cook the potatoes, carrots, and onion with the chicken to create a delicious, ready-to-eat side dish.
Nutrition Facts
4 ServingsCalories 1190kcal
Protein 90g
Carbohydrates 40g
Fiber 6g
Sugar 6g
Fat 70g
More recipes
Pan-fried sweet corn with butter, salt and pepper
Quick pan-fried sweet corn with butter and seasonings.
21 Apr 2026Chicken rollatini
Savory chicken rollatini with ham and mozzarella, baked to perfection.
21 Apr 2026Horseradish mashed potatoes with parsley and black pepper
Creamy horseradish mashed potatoes with parsley and black pepper.
21 Apr 2026Orange cake with sour cream icing
A refreshing Orange Cake topped with creamy sour cream icing.
21 Apr 2026Easy shepherd's pie
A comforting Easy Shepherd's Pie with a savory lamb filling and creamy mash.
21 Apr 2026