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.
Nutrition Facts : Carbohydrate 2 g, Protein 36 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, Calories 421 kcal, ServingSize 1 serving
SLOW COOKER BUSY DAY ROAST CHICKEN
Classic roast chicken made easy in the crock pot. A great way to keep the chicken extra tender since the crock pot locks in the steam.
Time 6h20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts :
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
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- Spray a crock pot with cooking spray. Roll a piece of aluminum foil into a ring to go around the bottom of the crock pot as a rack for the chicken. Place the chicken on top of the aluminum foil ring.
- In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the chicken.
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