How amazing does this slow cooker roast chicken look? Basically too good to eat, magazine quality, am I right? I’m mighty impressed if I do say so myself. Now for the truth…I wish with every ounce of cooking talent that I was the one who so perfectly created that gorgeous cooked bird and could claim it as my own. Unfortunately in reality when I attempted the Crock Pot Roast Chicken recipe from the extremely talented Iowa Girl Eats mine turned out in the mangled mess you see pictured below. Don’t let the photo fool you though, the recipe was beyond easy (less than 10 minutes of hands on time), tasted delicious (so tender it was literally falling off the bone), and would be a perfect way to get shredded chicken for other recipes!
Crock Pot Roast Chicken (recipe via):
3.5 – 4lb whole chicken, giblets and neck removed
2 tablespoons butter, melted
2 tablespoons extra virgin olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon onion powder
1-1/2 teaspoons black pepper
6 ripped sheets foil, crumpled into balls
Place the six foil balls in bottom of crock pot. Pat chicken dry and remove skin if desired to lower fat content (chicken might be slightly less juicy.) Combine butter and extra virgin olive oil in a small bowl then stir in spices. Brush all over chicken, including under skin, then place chicken breast-side up in crock pot. Cook on high for 3-4 hours, or low for 6-7, or until meat is tender, and thigh can be easily removed.