Roast Crock Pot Chicken

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: Nat's Eats

On Dec 30, 2008

This was EXCELLENT and EASY! I used Lawry's Seasoning Salt and black pepper to season. The seasoning salt gave it a great brown color and wonderful taste. The only disappointing thing is that the skin does not crisp, but having been cooked in a crock pot, I expected this. The chicken turned out super moist and delicious. This will become a staple in my house.

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.