Crock Pot Roast Chicken, delicious fall off the bone easy goodness. I love a whole roasted chicken, but putting it in the oven and watching for hours, just doesn’t always fit with our busy schedules. This is a very easy, set it and forget it type dish. My favorite kind – go figure. Who would have thought you could get such great tasting results from roasting in a Crock Pot.
There are actually just two factors that help to make it so deliciously simple. Spices and aluminum foil. Go figure. Rub some of your favorite Creole Seasoning on the chicken, and cover the Crock Pot with aluminum foil while it’s cooking. Literally – lay a piece of foil over the top, put your lid on and then smooth the sides down. Just about as simple as can be. Use some cooking twine and you can remove the whole bird to your serving platter. We are pretty much laid back around here, so we just picked out the stuff we wanted.
One of the great things about this is the next dish. Homemade Chicken Noodle Soup. Two meals from one – Talk about huge brownie points. Especially with the price of chicken nowadays, hubby nearly had a stroke. A whole chicken costs how much??? Seriously??? Well, $7-8 isn’t quite so bad when you can get two excellent meals out of it.
If you are really want to cut down on waste and have even more homemade goodness, you can do your own homemade chicken broth. Simply remove the leftover chicken, debone and skin it. Once you have removed all the meat, return the bones and skin to the CrockPot. Add about 8-12 cups of water. Throw in a quartered onion and any other leftover veggies you might have sitting around. Let this cook for about 8 hours or so on low. Once done, strain completely – toss out everything but the liquid. I use about 6 cups of broth for the Homemade Chicken Noodle Soup. Add the deboned chicken, your choice of veggies, a few spices and you have another delicious hearty meal.
CrockPot Roasted Chicken
CrockPot Roasted Chicken, an easy fall off the bone chicken, with leftovers that can be made into an entirely new meal.
- 1 7-9 lb Chicken Whole
- 1 Lg Sweet Onion
- 2 Tbsp Creole Seasoning
- 1 tsp Paprika
Slice onion into 1/4 inch rings. Loosely layer the rings on the bottom of your CrockPot. I reserve the small pieces and stuff them in the chicken for added flavor. The rings are mainly to keep the chicken off the bottom of the pot.
Remove all packaging and any neckbones and giblets from the chicken. Rinse carefully, try not to splatter the water around.
Place the chicken on top of the onion layers. Put any small pieces of onion inside the chicken (optional).
Sprinkle the top with seasonings evenly. Rub gently to thoroughly coat the chicken.
Cover with foil. Top with the Crock Pot lid. Sort of smooth the foil down the sides of the Crock Pot.
Cook on low for 8-10 hours. Juices should run clear and the leg joints should move freely.
Serve with your favorite side dishes for a simple but hearty meal.
Remember to save the leftovers for Homemade Chicken Broth and Homemade Chicken Noodle Soup. All of which can be made in the same pot - too easy.