Crockpot Roasted Chicken
Crockpot Roasted Chicken is the easiest way to get a roast chicken meal on the table even when you aren't going to be at home.
Why This Recipe Works
- Cooks over 8 hours: Pop it on in the morning and come home to tender roasted chicken and vegetables
- Fast prep: You can have it in the crockpot in just a few minutes.
- It comes out juicy and succulent like your favourite rotisserie chicken
- Crispy Skin: No worries you can sort out the crispy skin factor with just a few minutes under the grill (broiler) before you serve.
Ingredients you will need
To make my crock pot roasted chicken you will need:
- potatoes
- carrots
- olive oil
- salt and pepper
- whole chicken
- lemon
- thyme
- A slow cooker
Ingredients Notes & Substitutions
- Potatoes: I like to use baby roast potatoes so that there is minimal prep, you can just pop them in whole. Make sure you choose a floury type of potato like Agria rather than a waxy potato.
- Carrots: You can absolutely substitute for other vegetables if you prefer, parsnip, yams, chunks of pumpkin and onions all work well.
- Olive oil: If you don't have olive oil, no worries any oil is fine.
- Salt and pepper: A bit of seasoning always helps a roast chicken meal taste its best.
- Whole chicken: This recipe is designed using a whole chicken I use a chicken that weighs approximately 1.5kg to 3 pounds.
- Lemon and Thyme: The lemon and time add optional flavor you can make a slow cooker roasted chicken without adding the lemon or thyme.
This recipe was sponsored by Countdown Supermarkets, they stock everything you will need to make a roasted chicken dinner in your slow cooker. I always stock my pantry and fridge with their own range products as they provide great quality and excellent value!
I've used some of my favourite Countdown brand products in this recipe including, baby roasting potatoes, a Macro free-range whole chicken and olive oil from their range in this recipe.
How to make slow cooker whole chicken
Below are illustrated step-by-step instructions to make my crockpot roasted chicken recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Ensure your potatoes are of even size around golf ball size, any larger than this cut in half. Place them in the bottom of your crockpot.
Step two: Top and tail and peel your carrots then cut in half. Place them in the bottom of your crockpot.
Step three: Add 1 tablespoon of olive oil and salt and pepper, and mix the vegetables around so they are all well coated in the oil and seasoned.
Step four: Stuff the cavity of the chicken with thyme and halved lemon.
Step five: Sit the chicken on top of the vegetables in your slow cooker. Pour 1 tablespoon of olive oil and salt and pepper on the chicken, rub the oil and seasoning onto the chicken so all the skin is coated.
Step five: Turn your slow cooker to low and cook for 8 hours, alternatively turn your slow cooker to high and cook for 4 hours.
Optional: Remove the chicken and vegetables from the slow cooker, place in a sheet pan and grill in the oven at high heat for a few minutes until the chicken skin is crispy.
Enjoy!
Top Tips
Here is how you can make this crockpot roasted chicken and vegetable dinner perfectly every time!
- Make sure your veggies are approximately cut to the same size (think of a golf ball)
- How to tell if your chicken is cooked: You can either use a meat thermometer, your whole chicken is cooked if it has reached a temperature above 82 degrees Celsius. If you do not have a meat thermometer you can tell if your chicken is cooked by checking the juices. They will run clear when your chicken is fully cooked.
- Do take the time to pop the roast chicken and vegetables under the grill for a few minutes before serving. Roast chicken is so lovely when there is some crispy skin and caramelisation on the vegetables.
- Save any of the liquid left in the crock pot to make the most delicious gravy.
- And now for my favourite tip.. don't bother cleaning your crock pot when you remove the chicken and vegetables, after you have carved the chicken return the bones and skin to the crock pot to make crock pot bone broth!
- Leftovers will be perfect for making shredded chicken sandwiches or chicken salad
FAQs
When you are roasting a whole chicken in a slow cooker you do not need to brown it before it goes in. If you are a lover of crispy chicken skin just pop the cooked chicken under the grill in your oven for a few minutes before serving.
No, when you are roasting a whole chicken in a slow cooker you do not need to add any extra liquid.
Crockpot roasted chicken
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Equipment
- 1 Crockpot Slow Cooker
Ingredients
- potatoes
- 4 medium carrots
- 2 Tablepsoons olive oil
- salt and pepper
- 1 whole chicken
- 1 lemon
- 1 handful thyme
Instructions
- Ensure your potatoes are of even size around golf ball size, any larger than this cut in half. Place them in the bottom of your crockpot.
- Top and tail and peel your carrots then cut in half. Place them in the bottom of your crockpot.
- Add 1 tablespoon of olive oil and salt and pepper, and mix the vegetables around so they are all well coated in the oil and seasoned.
- Stuff the chicken cavity with thyme and halved lemon.
- Sit the chicken on top of the vegetables in your slow cooker. Pour 1 tablepoon of olive oil and salt and peepper on the chicken, rub the oil and seasoning onto the chicken so all the skin is coated.
- Turn your slow cooker to low and cook for 8 hours, alternatively turn your slow cooker to high and cook for 4 hours.
- Optional: Remove the chicken and vegetables from the slow cooker, place in a roasting pan and grill in the oven at high heat for a few minutes until the chicken skin is crispy.
- Enjoy
Notes
- Make sure your veggies are approximately cut to the same size (think of a golf ball)
- How to tell if your chicken is cooked: You can either use a meat thermometer, your whole chicken is cooked if it has reached a temperature above 82 degrees Celsius. If you do not have a meat thermometer you can tell if your chicken is cooked by checking the juices. They will run clear when your chicken is fully cooked.
- Do take the time to pop the roast chicken and vegetables under the grill for a few minutes before serving. Roast chicken is so lovely when there is some crispy skin and caramelisation on the vegetables.
- Save any of the liquid left in the crock pot to make the most delicious gravy.
- And now for my favourite tip.. don't bother cleaning your crock pot when you remove the chicken and vegetables, after you have carved the chicken return the bones and skin to the crock pot to make crock pot bone broth!
- Leftovers will be perfect for making shredded chicken sandwiches or chicken salad
- Potatoes: I like to use baby roast potatoes so that there is minimal prep, you can just pop them in whole. Make sure you choose a floury type of potato like Agria rather than a waxy potato.
- Carrots: You can absolutely substitute for other vegetables if you prefer, parsnip, yams, chunks of pumpkin and onions all work well.
- Olive oil: If you don't have olive oil, no worries any oil is fine.
- Salt and pepper: A bit of seasoning always helps a roast chicken meal taste its best.
- Whole chicken: This recipe is designed using a whole chicken I use a chicken that weighs approximately 1.5kg to 3 pounds.
- Lemon and Thyme: The lemon and time add optional flavor you can make a slow cooker roasted chicken without adding the lemon or thyme.
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