CROCK POT ROASTED CHICKEN
Are you looking for an amazing, tender and juicy recipe that will have even the your smallest littles saying, "I want more!" This Crock Pot Roasted Chicken is so delicious!
Provided by Aunt Lou
Categories Main
Time 7h5m
Number Of Ingredients 7
Steps:
- Take a paper towel and pat down your chicken before rubbing it with your oil
- Place your lemon inside your chicken before placing it in your 4-quart Crock Pot
- Sprinkle with lemon juice, garlic, parsley, salt and pepper
- Cover and cook on high for an hour before turning it to low for 6-7 hours
- If desired, place cooked chicken in an oven safe dish and broil on high for 1-2 minutes to crisp up chicken skin
CROCKPOT ROAST CHICKEN
If you've ever wondered if you can use your slow cooker to roast chicken, the answer is YES! Crockpot Roast Chicken is unbelievably delicious. It requires next to no prep, stays super juicy, and is almost impossible to overcook. Plus, you'll get a little gravy to serve with dinner!
Provided by Kristen Stevens
Categories Dinner
Time 4h10m
Number Of Ingredients 5
Steps:
- Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
- Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
- Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 241 kcal, Carbohydrate 2 g, Protein 20 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 81 mg, Sodium 661 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
SLOW-COOKER CHICKEN POT ROAST DINNER
Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
SLOW-COOKER ROAST CHICKEN
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
ROAST CHICKEN IN THE CROCK POT
I'm going to be using this a *lot this fall and winter. Two and a half hours in the old crock pot followed by a 10-minute broil gives me perfectly roast chicken every time
Provided by Annacia
Categories Chicken
Time 13m
Yield 1 chicken
Number Of Ingredients 7
Steps:
- Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
- Add wine, garlic, onion, celery and carrot.
- Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
- Sprinkle chicken with herbs, salt and pepper.
- Set slow cooker to high and cook for 1/2 hour per pound.
- When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500º Fahrenheit.
- Roast for 8-10 minutes, or until skin is golden brown.
- Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
- The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).
Nutrition Facts : Calories 1134, Fat 68.6, SaturatedFat 19.6, Cholesterol 340.2, Sodium 399.2, Carbohydrate 16.4, Fiber 3.1, Sugar 5.9, Protein 86.2
CROCK POT ROAST HEN
Make and share this Crock Pot Roast Hen recipe from Food.com.
Provided by Barenakedchef
Categories Whole Chicken
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- wash chicken and pat dry. Sprinkle cavity generously with salt and pepper and parsley. Place in crock pot and dot with butter. Sprinkle with spices. Cook on high for one hour, then low 8 hours.
Nutrition Facts : Calories 934.9, Fat 74.2, SaturatedFat 29.2, Cholesterol 316.1, Sodium 440.7, Protein 63.5
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
POT-ROAST CHICKEN WITH STOCK
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium
CROCK POT ROAST CHICKEN
Another kitchen heat-saver for the dog days of summer. Can you say "Tender and fall-apart delicious", boys and girls?
Provided by Millereg
Categories Stew
Time 10h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the chicken well and pat dry; remove any excess fat.
- In a skillet, melt ¼ cup butter; sauté the onion, celery, and mushrooms until tender.
- Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth.
- Stir until the stuffing is thoroughly moistened.
- Loosely stuff the chicken with the dressing.
- If you like, truss the chicken to keep its shape.
- Put the remaining dressing in a lightly oiled crock pot.
- Place the chicken on top of the dressing.
- Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.
- Cover and cook on low setting for 8 to 10 hours.
Nutrition Facts : Calories 1089.2, Fat 66.9, SaturatedFat 23.1, Cholesterol 382.6, Sodium 450.9, Carbohydrate 5, Fiber 1.5, Sugar 2.4, Protein 110.8
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium
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