Ok, can we just talk about last night’s episode of Game of Thrones for a minute? HOLY CRAP, YOU GUYS! I honestly cannot remember a more amazing episode. Of any show. Ever. My eyes were glued to the television for the entire hour. And then the ending…. ohmygod. I actually screamed out loud. This season is seriously shaping up to be the best thing I’ve ever watched in my life. I won’t go into any details because I’m not a spoiler-spewing bitch, but I’m not even joking when I say that Game of Thrones is literally all I can think about right now.
Ok, now that that’s out of the way, we can discuss other things in life. Like food. We spent all afternoon yesterday shopping for furniture and appliances for our new house, so I figured a slow cooker recipe would be a perfect fit. I’ve been really bad about using my crockpot lately, which I totally blame on my work schedule. It seems like most crockpot recipes only need to cook for 4-6 hours, which isn’t exactly conducive to a normal 8-hour workday schedule. But yesterday, the timing was perfect to bust out the ol’ slow cooker.
I loooooove roasted chicken like this. It reminds me so much of the ready-to-buy rotisserie chickens you can buy at the grocery store that are always so yummy, only it’s better because you don’t have to run to the store in order to have it. I often buy whole chickens and just toss them in my deep freezer (after vacuum sealing them first, of course) until I get a hankering for some tender and juicy chicken meat.
Using a crockpot to cook the chicken ensures that this is a super simple recipe; perfect for busy weekends when you want a nice meal but don’t want to spend all your time in the kitchen. I especially love making this chicken in the summertime when I don’t want to heat up my house even more by turning the oven on. I know that it’s hard to remember what that feels like when you live in Wisconsin, but it’s already May! Summer will be here before you know it.
Now, if you like the skin on your chicken to be crispy, then this is not the recipe for you. You can really only get that nice crispy skin by roasting the chicken in the oven. But I never eat the skin, so I don’t care. What I do care about is the fact that the chicken underneath the skin is tender and juicy and delicious. The flavor profile is really mild, just the right amount of garlic and herbs, which really lets the flavor of the chicken shine through.
Slow Cooker Roasted Chicken
Servings: 1 chicken
- 3 lemons, cut into thick slices
- 2 heads of garlic, cloves separated and peeled
- 1 whole roaster chicken, 4-5 pounds
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh oregano
- Seasoned salt (I use Lowry’s)
- Old Bay seasoning
- Fresh cracked black pepper
- Lay 2 of the sliced lemons on the bottom of the crockpot. Cut each clove of garlic in half and spread half of the garlic cloves on the bottom of the crockpot. Top with 1/3 of the fresh rosemary, thyme, and oregano.
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out under cool running water. Pat dry. Season chicken well both inside and out using seasoned salt, Old Bay seasoning, and cracked black pepper. Stuff the chicken with another 1/3 of the fresh herbs. Lay chicken in crockpot over lemons, garlic, and herbs.
- Cover chicken with the rest of the fresh herbs, lemon slices, and garlic cloves. Place lid on slow cooker and cook on low for 5 1/2 – 6 hours.
Inspired by: Fearless Homemaker