Slow Cooker Roasted Chicken

Since I am all about recipes that can be used in various ways, provide leftovers, and can be made ahead…today’s recipe follows just that. You can make this chicken and eat it as is. Or, you can take the meat and use it in other recipes. Later this week I will provide two more recipes for using the meat. In the meantime, here is an easy way to get the flavor of an oven roaster, without having to use your oven, and you can even leave home! It takes 5 minutes to prep and is one of the easiest dishes I have ever made.


After making chicken this way, I haven’t felt the need to do any in the oven. Now, it is nice to do chicken with vegetables together for roasting, but if you are just after the meat, here is a super easy recipe. I am putting it in my “quick” category for prep work, even though the actual cook time is longer. You could certainly pop it in overnight and have it ready in the morning. Stay tuned for other ways of using this chicken meat!


Directions for Slow Cooker Roasted Chicken

  • 1 whole chicken (about 5-6 pounds), giblets removed
  • 1/2 cup water
  • 1 bay leaf
  • Salt
  • Pepper
  • All purpose seasoning

In your slow cooker, place your chicken. Then, I like to spread the seasoning all over before pouring the cup of water over top. Set the setting to Low and cook for 8-10 hours, until cooked through.


That’s it! Remove the chicken and either carve the chicken, shred the meat, or do whatever you like with it. About 1-2 cups of chicken stock will also remain in the pot to be used with the chicken or to be saved for a different recipe.


One thought on “Slow Cooker Roasted Chicken

  1. Pingback: Slow-Cooker Chicken Stock | fudgingahead

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