Roasted Chicken Crock Pot Recipes

Steps:

• 1. Wash the chicken with cold water.
• 2. Pat dry with a paper towel.
• 3. Cut off any of the excess fat on the chicken and discard.
• 4. Peel and Chop the garlic up.
• 5. You can use a garlic press if you have one , if not just chop up fine.
• 6. Using a knife press the garlic into a paste , adding a little salt to the garlic helps it turn into a paste quicker.
• 7. Spread half the garlic in side the cavity and rub the other half all over the out side of the chicken.
• 8. Sprinkle the chicken inside and out with paprika , salt & pepper.
• 9. Place the chicken in the crock pot and place a few pats of the butter on the breasts of the chicken ; Pour the broth around the chicken and add the remaining butter around in the broth.
• 10. Cover and Cook on LOW setting for 6-8 hours ; depending on the hotness of your crockpot. ( DO NOT RAISE LID DURING COOKING TIME.)
• 11. Serve the HOT garlic butter sauce over the chicken.

Steps:

• 1. Remove the giblets from the chicken. Remove as much skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in the crock pot. Spread the remaining seasoning over the top of the chicken.
• 2. Cover and cook on the high heat setting 3 to 3 1/2 hours (6 1/2 to 7 1/2 on low), or until the chicken is cooked through and the juices run clear.
• 3. Cut into pieces and serve immediately. Or cool slightly, remove from bones, and use in casseroles, soups, salads. Reserve the juices in the bottom of the pot, then use in making soups or sauces.

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.).

Steps:

• Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

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.

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Rinse the chicken well and pat dry; remove any excess fat.
• In a skillet, melt ¼ cup butter; sauté the onion, celery, and mushrooms until tender.
• Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth.
• Stir until the stuffing is thoroughly moistened.
• Loosely stuff the chicken with the dressing.
• If you like, truss the chicken to keep its shape.
• Put the remaining dressing in a lightly oiled crock pot.
• Place the chicken on top of the dressing.
• Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.
• Cover and cook on low setting for 8 to 10 hours.