Roast Crock Pot Chicken

From: Seamor

On Nov 19, 2009

I completely forgot to review this. I made this a long time a go and it was excellent...i now use the same method anytime I make a roast chicken or roast beef. I've upgraded from foil balls to mini individual tart pans that I invert and put the meat on top of.

From: acerast

On Oct 9, 2009

This certainly deserves a 5 star rating for being economical, simple and versatile! I put the seasoning salt under the skn and then placed an apple inside of the chicken with the onion and garlic. The resulting meat was flavorful and tender. It was the perfect pot for me to leave for my teens to share for dinner on a night when I was at work. We were happy to have leftovers which we used the next day for chicken salad. Many thanks Marie - I'll use this method again!

From: Lady Mick

On Jan 27, 2008

It was a little tasty and falling off the bone. Maybe I could use more garlic next time. My hubby expected more flavor. It certainly wasn't browned. I might try it again but it's not on my husband's favorite list. I put 2 potatoes wrapped in foil under the chicken. That was helpful and the potatoes were good.

From: Margaret Gandara

On Sep 9, 2004

I love this trick of roasting chicken in the crockpot. I have cooked this at least 4 times, and most of the skin will cook to almost brown. I did make changes to the ingredients (that's why I'm giving 4, instead of 5 stars). I used the spice blend from ROAST "STICKY" CHICKEN #8782 (I half the cayenne) and pretty much follow the recipe. I rub a small amount of olive oil onto the chicken to help the spices stick, and I place a small pat of real butter under the skin of each breast. I don't refridgerate it, just let it cook over night, at least 10 hrs. Leg will move easily in socket when done. Many people are surprised that it was "roasted" in the crockpot. The chicken is very flavor full and moist(I think the butter helps) and the spices give the skin a nice color. The juices that collect may have to be drained (I used a baster to remove juice)so the chicken isn't sitting in too much, but don't throw it out it's sooo good. Thanks Marie for the "roasting" idea I love it and use it often. I have recieved many requests for this technique.