Tender, juicy, fall off the bone roasted chicken has never been easier!
This crockpot roasted chicken recipe is one you’ll come back to time after time. Homestyle chicken is so easy to prepare and so versatile. One simple dish gives you endless options and really gets the best bang for your buck! You have no idea how badly I wanted to say best bang for your cluck.
I love my crockpot. I know, I know, I think that’s something we all say. (If you don’t say this, you need to hop on the bandwagon!) I recently realized that not only do I have an obvious list of reasons why I love my crock-pot, but I can break it down into subcategories of seasonal reasons for why I love my crockpot.
But I digress.
If you’ve never roasted a chicken in the crockpot before, you are in for a treat. Easy! Delicious! Versatile! Repeat!
If you don’t have time to wait for the crockpot? Then this Classic Oven Roasted Chicken is what you need.
Shred or chop the chicken for your favorite casserole recipe. Use the drippings to make gravy. Serve your roast chicken sliced with cheddar mashed potatoes (our favorite). Save the leftover bones and make a batch of broth. The options here are basically endless. 
Here are a few tips for the best crockpot roasted chicken:
- Tie the legs with kitchen twine. Chicken roasted in the crockpot will be so incredibly tender when it is done. Sometimes the wings and legs will just fall off as you take it out of the crockpot. I’ve found that tying the legs together with kitchen twine will help hold your chicken together better.
- Make aluminum foil balls to hold your chicken above the juices that will collect in the bottom of the crock pot. I’ve found that about 5-6, 1.5 inch foil balls is a good amount for my 7 quart crockpot. For a smaller crockpot you can probably get away with less.
- If you like a crispy skin on your chicken, after roasting in the crockpot place your chicken on an oven proof tray and place under the broiler for a few minutes to crispen the skin up.
Crockpot Roasted Chicken
Tender, juicy, fall off the bone roasted chicken has never been easier!
Ingredients
- 1 whole chicken
- 1/4 cup melted butter
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Rinse your chicken and pat it dry with paper towels. Tie the legs together with kitchen twine.
- Sprinkle a small amount of the seasoning inside the chicken.
- Brush with the melted butter and then thoroughly coat the outside of the chicken with the remaining seasonings.
- Place 5-6 small foil balls into the bottom of your slow cooker and then place the chicken on top of the balls so it's suspended above the bottom of the crockpot.
- Cover and cook on high 4-5 hours or on low for 6-8 hours or until the chicken is cooked through to a minimum temperature of 165 degrees when tested.
Nutrition Information:
Yield: 6 Serving Size: 6 servingsAmount Per Serving: Calories: 374
Breezy
Monday 16th of January 2023
Love this recipe but the use of aluminum foil balls in this manner is probably not the safest thing to do if you plan to use the broth later. It's quite probable that aluminum would leach into the broth. Better to use some kind of vegetables to hold the chicken up out of the water.
Taylor
Sunday 8th of January 2023
Comment is about the wing clip, that’s the way my dad prevented them from flying. Just clip one side and then no equal “lift”.
Amy D
Wednesday 11th of January 2023
Hi Taylor,
I'm glad you took the time to leave this comment and let me know. How interesting!
Diane McKnight
Wednesday 20th of July 2022
My chicken was also missing 1/2 wing on one side
Catherine
Sunday 22nd of May 2022
Can you tell us how to routtsie the chicken.
Judy
Friday 25th of February 2022
Do you add any liquids to the slow cooker before roasting the chicken in the crockpot?