Best Crock Pot Roast Hen Recipes

CROCKPOT ROAST CHICKEN

Steps:

• Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
• Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
• Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.

CROCKPOT ROASTED CHICKEN

Steps:

• Rinse your chicken and pat it dry with paper towels. Tie the legs together with kitchen twine.
• Sprinkle a small amount of the seasoning inside the chicken.
• Brush with the melted butter and then thoroughly coat the outside of the chicken with the remaining seasonings.
• Place 5-6 small foil balls into the bottom of your slow cooker and then place the chicken on top of the balls so it's suspended above the bottom of the crockpot.
• Cover and cook on high 4-5 hours or on low for 6-8 hours or until the chicken is cooked through to a minimum temperature of 165 degrees when tested.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

ROAST CHICKEN IN THE CROCK POT

Steps:

• Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
• Add wine, garlic, onion, celery and carrot.
• Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
• Sprinkle chicken with herbs, salt and pepper.
• Set slow cooker to high and cook for 1/2 hour per pound.
• When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
• Roast for 8-10 minutes, or until skin is golden brown.
• Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
• The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).

CROCK POT ROAST HEN

Steps:

• wash chicken and pat dry. Sprinkle cavity generously with salt and pepper and parsley. Place in crock pot and dot with butter. Sprinkle with spices. Cook on high for one hour, then low 8 hours.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER CHICKEN POT ROAST DINNER

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.