Slow Cooker Busy Day Roast Chicken Recipes

SLOW COOKER ROASTED CHICKEN

Steps:

• Pat chicken dry with paper towels.
• In a small bowl, whisk together the paprika, steak seasoning, salt, pepper until combined. Rub the seasoning mix all over the outside and inside of the chicken.
• Roll up a few small balls of aluminum foil place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't cook in the juices that will accumulate in the bottom of the slow cooker.
• Place the chicken on top of the aluminum foil (or veggies). Cover and cook on low for 6-7 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
• Carefully remove the chicken from the slow cooker, it could be so tender it will fall apart.

SLOW COOKER BUSY DAY ROAST CHICKEN

Steps:

• Prepare the stuffing as directed on the package adding 1/4 cup more water than called for. Set aside to cool. Place the carrots in the bottom of the crock pot. Stuff the chicken with the cooled stuffing. Place the chicken on top of the carrots in the crock pot. Sprinkle the chicken with salt, pepper, and paprika. Cover the crock pot and cook on low heat for 6-8 hours or until the chicken is cooked and tender. Remove carefully from the crock pot using two large spoons and place on a cutting board. Carve as desired. Serve with the stuffing and carrots.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.