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Wisconsin Parent

Slow Cooker Roast Chicken Recipe

Feb 26, 2014 01:06PM ● By Abbie Chaffee

Roasting a whole chicken is one of the easiest and most rewarding dishes to make.

Not only do you get a juicy and flavorful bird, but you also get a bowl of broth (and a beautiful carcass to turn into chicken stock later). 

I recently started cooking a whole chicken in my slow cooker every week and just love this method.

I can start it in the morning, and by the time everyone gets home in the evening there's a juicy and flavorful chicken waiting for us!

You'll be pleasantly surprised at how easy this is to throw together; and kick yourself for not doing this on a regular basis sooner.

Here's What You'll Need:

-1 whole chicken; thawed, rinsed, and giblets removed

-1 yellow onion; sliced

-2 ribs of celery; broken in half

-2 carrots; broken in half

-2-3 cloves of garlic; peeled

-1 bay leaf

-1 tbs dried parsley

-2 tbs of butter

-salt and pepper

In a slow cooker, add sliced onion. Place chicken on top. Fit carrots and celery around the chicken. Toss in your cloves of garlic and bay leaf. Add some grinds of salt and pepper to the top of the chicken. Sprinkle dried parsley over top, and add the butter directly on top of the chicken. Cover and cook on low for 6-8 hours.

Using a meat thermometer, make sure the bird is cooked all the way! (160° in the breast).

VERY IMPORTANT: Save all the juices and broth! I usually get around 2 cups of delicious broth that is the perfect base for leftover dishes like Chicken and Biscuits or Chicken Pot Pie. Store in a mason jar in the fridge until you're ready to use for leftovers. (Not going to have leftovers this time? Store in the freezer! ) Seriously, that stuff is like gold. Do not toss it.

**Forgot to thaw your chicken? No Worries! Put the frozen bird into the slow cooker, and cook on high for 6-8 hours.**