Best Slow Cooker Roast Chicken Recipes

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.

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.

SLOW-COOKER ROAST CHICKEN

Steps:

• Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
• Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
• There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

SLOW COOKER MISO-BUTTER ROAST CHICKEN AND POTATOES

Steps:

• Preheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you're getting everything ready. Combine the butter and 1/2 cup of the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt. Pat the chicken dry and rub the remaining butter all over the chicken, and especially under the skin of the breasts directly on the breast meat: To do this, gently loosen the skin and separate it from the breast meat by sliding your fingers under the skin, then tuck some butter in there. Set the chicken on top of the potatoes.
• Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours (the larger the slow cooker, the shorter the cook time), until the chicken breast registers 160°F internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 165°F. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.
• Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the broiler on high and position a rack 6 inches from the heat source (if that's how your broiler works). Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 1/4 cup miso.
• Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up. Drizzle the chicken all over with the miso-honey mixture, then broil the potatoes and chicken until the chicken skin is caramelized and crisp, dark golden brown, about 5 minutes. (Don't walk away; the skin will burn quickly because of the sugar in the honey.)
• Put the chicken pieces and potatoes on a serving platter (or leave them on the baking sheet and serve them straight from that) and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.

SLOW COOKER CHICKEN POT ROAST DINNER RECIPE - (4.2/5)

Steps:

• 1.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. 2.Cover; cook on Low heat setting 8 to 10 hours. 3.Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender. Tip Chicken thighs are an economical choice for the slow cooker. They stay moist and tender during the long cooking process. Place the peas in the refrigerator to thaw when you start the slow cooker in the morning. They'll be ready to add at the end of the cook time.

SLOW-COOKER SAVORY ROAST CHICKEN AND VEGETABLES

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
• Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
• Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
• In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.