Crock Pot Roasted Chicken

Posted on 21 February 2012 by noelskitchen

Slow cooked meals are ideal for families on busy nights when you know you need to eat and then get on with the evening.

One of the easiest and my favorite way to make chicken, is to purchase those 2-per pack rotisserie chicken at Costco and toss in the crock pot. I try and cook 1 to 2 chickens per week and turn it into a few different meals throughout the week and make a few make-ahead  meals to freeze.

The crock pot/slow cooker is one of my best chefs in the kitchen. Who else will prep a hot meal for you, while you’re at work, running errands or playing with the kids? Truly, a must-have in your kitchen.

Preparing a whole chicken in the crock pot is SO easy! This is all you have to do…

Crock Pot Roasted Chicken


Yields:5 cups


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne (red) pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme 
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 large roasting chicken, 3-5 lbs
  • 1  onion, chopped into quarters

Some other great seasonings

  • BBQ  spice rub
  • Lemon pepper
  • Cajun seasoning


  1. In a small bowl, combine all the spices. Remove the giblets from inside the chicken, clean the cavity well by rinsing and pat dry with paper towels.
  2. Mix spices together in a small bowl. Rub the spice mixture onto the chicken, both inside (under the skin too) and out, making sure it is evenly distributed.
  3. Place in a baking dish with a lid and cover. Refrigerate overnight. (This is a great make-ahead meal step for busy moms.)
  4. Before roasting chicken, stuff cavity with onion, and place chicken in crock pot. Cover crock pot with lid and set temperature to low setting.
  5. Cook chicken on low setting for 8 hours. (Should be done by the time you get home from work if you have a normal 8 hour day.)  The  juices will start to caramelize on the bottom of crock pot and the chicken will turn golden brown. Remove chicken and place on cutting board. Cover lightly with foil and let the chicken rest 10 minutes before carving.

*Save the juices at the bottom of crock pot to make Crock Pot Chicken Broth-(recipe posting later.)



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2 Comments For This Post

  1. Caroline Says:

    I’ve always prepared roast chicken in the oven before, but never in the crockpot. That’s a very cool idea, I’m going to try it!
    Caroline recently posted..Buy the Best Loose Leaf Hibiscus TeaMy Profile

  2. noelskitchen Says:

    It definitely is a time-saver for weeknights when you’re looking for a meal you would normal choose to make on a weekend and if you have a large crock pot, you could do two at once. Save the broth at the bottom and make chicken broth(stock) in the crock pot.– A recipe I’ll be sharing soon.

3 Trackbacks For This Post

  1. Week 4 of the Just In Time Family Meal Planning Challenge Says:

    [...] Crock Pot Roasted Chicken, BLT Salad with Homemade Buttermilk dressing and Homemade [...]

  2. 5 Tips For Easy Meal Planning Says:

    [...] be added with chicken sausage and spinach for a Warm Chicken Sausage and Spinach Salad, leftover crock pot roasted chicken can be made into a Chinese Chicken Salad. My goal is to use those leftovers and not waste [...]

  3. Weekly Meal Planning April 15-21, 2012 | Noel's Kitchen Tips Says:

    [...] week, I’ll be basing a lot of the recipes based on the Turkey I roasted on Saturday and the Crock Pot Roasted Chicken I’m cooking today. My freezer is well-stocked with frozen veggies that were on sale in last [...]

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