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Slow Cooker "Roast" Chicken

Slow Cooker “Roast” Chicken

8 hours (10 min hands on)

You can get miles out of a store-bought rotisserie chicken – the perfect weeknight dinner multi-tasker. If you’re feeling like taking matters into your own hands (in a hands-off way), this Slow Cooker “Roast” Chicken is the answer. Keep the skin on (you can remove after cooking), use a bold spice rub, let it go unsupervised for 8 hours, and walk into a very nice weeknight version of the Sunday Roasted Chicken.

Leftover Love

Don’t toss the bones! After removing all of the meat, return the carcass to the slow cooker, cover with water, throw in whatever veg you have in the fridge (carrot/celery/onion/parsley), some peppercorns, a bay leaf, and splash of apple cider vinegar. Cover and cook on LOW for at least 12-24 hours. Strain, season, and enjoy the most delicious bone broth for up to 4 days (or freeze for up to 6 months).

Ingredients
  • 1 Tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp ground black pepper
  • 1-2 Tbsp olive oil
  • 4-5 lb whole chicken, giblets removed
  • 1 lemon, halved
  • 5-6 whole garlic cloves, unpeeled
Directions

In a small dish, combine first 4 ingredients (salt through black pepper). Add olive oil to create a paste.

Place whole chicken in the crock of a medium to large slow cooker*. Rub it down on all side with the spice mixture, including under skin. Stuff the lemon halves and garlic cloves in the cavity.

Cover and cook on LOW for 7-8 hours, or HIGH for 4 hours. Once cool enough to handle, remove skin and discard. Pull meat off bones and refrigerate up to 4 days to use throughout the week.

*Breast-side down results in juicier breast meat.

Meal Prep Tips

You can season the chicken up to 24 hours in advance (this will actually enhance flavor), store in the fridge, and transfer to the slow cooker when ready to cook. Once cooked, pull the meat off the bones to use throughout the week (up to 4 days).

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