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This moist garlic roasted chicken is cooked in the slow cooker, for an easy, nearly hands-free meal. A small chicken is best, and it should be started on the high setting, to begin with in order to bring the slow cooker up to temperature.Â
Serve the chicken as a main dish with vegetables or use the cooked chicken meat in sandwiches, salads, casseroles, or soups.
Ingredients
- 1 (4-pound) small roasting chicken
- Kosher salt
- Black pepper (freshly ground)
- Sweet paprika
- 4 medium garlic cloves (minced)
- 1 stick/4 ounces butter (cut in small pieces)
- Â 1/2 cup chicken broth
Steps to Make It
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Gather the ingredients.
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Spread half of the garlic in the cavity and spread the rest on the outside of the bird.
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Place the chicken in the slow cooker and place a few pats of butter on top of the chicken breasts or tuck them under the skin.Â
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Sprinkle the chicken, inside and out, with kosher salt, freshly ground black pepper, and paprika.Â
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Add the remaining butter and chicken broth to the pot.Â
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Cover and cook on high for 1 hour. Reduce to low and cook for 5 to 7 hours longer, until tender and juices run clear.
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Serve the garlic butter sauce with the chicken.
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Enjoy!
Recipe Variations
- If desired, add a quartered onion to the cavity along with unpeeled lemon or orange wedges and sprigs of herbs. Rosemary, parsley sprigs, thyme, sage, or chives are all good choices for aromatic herbs.
- Substitute a good Creole or Cajun seasoning for the salt, pepper, and paprika. Sprinkle it lightly all over and in the cavity of the bird.
- Use a cut-up chicken in the recipe instead of a whole bird.Â
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