Crockpot Roasted Chicken
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
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
Love this recipe, thank you
The chicken so soft and very tasty not dry
So glad to hear you enjoyed it!
Delicious chicken – I put my bird on its neck instead of tin foil . Tin foil leaches into the body and causes Dementia. My grandsons loved it – age 3 and 5 years.
I’ve been without an oven for months, and it ain’t over yet, as my whole building is converting from gas to electric.
What I miss most is a delicious piece of rotisserie chicken. And this sounds just like what the doctor ordered!
I confess I don’t like the idea of the foil balls.
What if I put in the bottom of the crockpot some sliced onions, potatoes and mushrooms? Will the chicken still come out beautifully roasted like yours?
@Levana Kirschenbaum, when I have added veggies for a rack it added moisture, making the chicken less browned and crispy. I bought a set of round stainless steel racks from Amazon for $6. They work great in air fryers too. I share your opinion on using aluminum foil.
@Levana Kirschenbaum, l personally don’t believe so. The small amount of juice that cooks out of the chicken will touch the chicken and keep it extremely juice. I mean it taste great (l’ve cooked it in crockpot with it just sitting on the bottom) but not same way roasting does. But hey, try it. It will still be good…maybe just a different kind of good.
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.
@Breezy,
I agree, to me I think a lot of the drippings would go right into the foil balls and I don’t think that would taste good.
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”.
Hi Taylor,
I’m glad you took the time to leave this comment and let me know. How interesting!
My chicken was also missing 1/2 wing on one side
Thank you for posting this going to try this 😌
I am without an oven for a while and I miss roast chicken. Thank you for posting this. I’m going to try it!
Hope that it will hit the spot Bonnie!
I always mess up EVERY recipe and my husband is a super picky eater…..this is the one recipe he asks me to make over and over! Thank you so much!!! I do crisp the outside like u suggest with the broiler and he just loves it
I love reading reviews like this one, Colleen. Glad you could find something you can both enjoy!
Instead of putting the foil in the bottom of the pot, could you put carrots, onions and celery?
Sandra, if you have those veggies on hand then you for sure could use them in this recipe!