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Slow Cooker/ Crock Pot Roast Chicken Recipes

Slow Cooker Chicken Soup simmering in a crockpot

For this recipe, it is easiest if you use a 7 quart or larger slow cooker. I use my 8 1/2 quart slow cooker and have plenty of room.

  • Author: Sheryl Thompson, The Wilderness Wife
  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 mins
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: American

Ingredients

Scale
  • 1 tsp. cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 tsp. onion powder
  • 1 1/2 tsp. paprika
  • 1 tsp. fresh ground pepper
  • 1 tsp. sage
  • 2 teaspoons salt
  • 1 tsp. thyme
  • 1/2 cup white wine
  • 1 large roasting chicken
  • 2 medium onions , 1 quartered and 1 diced

Instructions

  1. Remove any giblets from chicken and clean chicken. (I’m not a giblet person so these go to my cats, Chuckles and CJ.)
  2. In a small bowl, combine the first 8 ingredients to create a nice spice rub, and rub the spice mixture onto the chicken.
  3. Put chicken in a plastic bag and refrigerate overnight.
  4. In the morning, take chicken in bag, from fridge and let set on counter for 1/2 – 1 hour.
  5. When ready to cook, put quartered onion in the chicken cavity and place diced onion in bottom of slow cooker. Pour in 1/2 cup of white wine. I use a good wine that I would drink with the meal.
  6. Add chicken. No liquid other than the wine is needed, the chicken will makes wonderful juicy sauce that can be thickened with a roux and served as a gravy.
  7. Cook on low 6-8 hours. Doneness can be checked by inserting a meat thermometer into the thickest part of the breast. 170 – 175F degrees is done.
  8. Carefully remove chicken and place on platter to rest for 15 minutes while you use juices from crock pot to make a gravy.