Roast Chicken in the Crockpot

by Kelly · 7 comments

in Recipes & Ideas

I am not really a fan of turkey- it tastes too gamey for me. So this year, for Christmas dinner, I made roast chicken in my new Christmas crockpot.

I first heard about the idea on A Year of Crockpotting, an absolutely genius cooking blog. She swears it’s very tasty, and although I didn’t follow her recipe at all, I have to agree.

I seasoned the chicken with some olive oil, lemon juice, dried herbs and garlic, and cooked it on high for about five hours. I basted it a few times- there was quite a lot of juice. When I took the roast chicken out of the crockpot it was perfectly cooked and very tender- it gave a new definition to the description of meat falling off the bones.

What I liked about this recipe and method is that to use the leftover meat I don’t need to boil the carcass to get the leftover meat- I could literally pick the meat off the bones. I also loved how low fuss the process was- I could have left it alone all day and I’m sure it would have been fine. The meat was very tender, and the juices were more concentrated than they would have been for a regular roast chicken.

What I don’t like is that in cases where presentation is important, this method won’t cut it. I’m also not sure about how well stock would turn out, were I to want to make soup. All in all however, I’m going to be using my new crockpot a lot more, especially for roast chicken.


1 Nancy January 12, 2009

I’ve used this method too. And for just our family it’s fine but I do like the nice color and crispy skin you get from roasting in the oven. A must have for company. However, there’s alot to be said for the simplicity of using the crockpot.

2 Kelly January 12, 2009

That's funny Nancy, I got a really nice, crispy and brown skin using this method! Maybe because I have a bog crockpot and the sides don't touch?

3 Nancy January 13, 2009

Hmmm….the last time I did this I used my smaller crockpot — had to stand the chicken up. I have since received a larger crockpot as a gift; will have to try it again as I'd be able to lay the chicken on its back. I have a whole chicken in the freezer. Sounds like a good project for the weekend.

4 kristen January 16, 2009

I often do this as well, and I have a big crock pot, but it never has crispy brown skin. Did you leave the lid on or off?

5 Kelly January 16, 2009

Kristen, I left the lid on, but maybe it was because I left it in for a fairly long time. By the way, the stock was delicious in soup afterwards.

6 Sharon January 20, 2009

Kelly, thanks for the suggestion! I have a large crockpot and roasting a chicken in it sounds divine to me! Usually I can get two meals out of a chicken, first night is as-is, the next night it's shredded in our taco shell bowls, yum!

<abbr>Sharons last blog post..Salmon in a Snap!</abbr>

7 Setph February 18, 2009

I am trying this today. Sounds great!

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