Slow-Cooker Roasted Chicken

Fall is here and that means it’s definitely crock-pot time! My new favorite slow-cooker addition is a whole roasted chicken. It is so easy to throw together, and super flavorful! Who needs store-bought when you can set it and forget it, am I right?

Slow-Cooker Roasted Chicken A quick prep and there you have it… 

Slow-Cooker Roasted Chicken

A perfect whole chicken, ready to devour! 

Now, before we get to the chicken, my blogging friends are back with me sharing FIVE other slow-cooker recipes for you and they are AH-MAZING.


Let’s get rolling…

Chicken Fajita Soup from Eating Bird Food

Craving Mexican? Simply toss all the ingredients for fajitas in your slow cooker and a few hours later you’ll have a comforting soup that’s packed with flavor and a hint of spice.  

fajita soup-2

Slow Cooker Apple Sauce from The Healthy Maven

All you need are two ingredients (apples and cinnamon) and your slow cooker to make this super easy and sugar-free slow cooker applesauce recipe! Perfect for Fall snacking or to use in baked goods!


Short Rib Ragu from Running to the Kitchen

Serve it over mashed sweet potatoes or toss it with pasta, either way this slow cooker short rib ragu is the perfect comfort food as the weather gets cooler.

Slow Cooker Short Rib Ragu - 700-3

Honey Sriracha Chicken from Fit Foodie Finds

All you need are 5 ingredients to make this delicious, clean-eating crock-pot honey sriracha chicken that’s made with REAL food!


Salsa Pumpkin Shredded Beef from Food Faith Fitness

This tender, paleo slow cooker roast beef is mixed with pumpkin and salsa and then shredded! It’s perfect in tacos or on a salad for a healthy, weeknight meal, that is full of fall flavor!


Dinner has never been so good! Packed with delicious flavors, this slow-cooked roasted whole chicken is so easy to throw together, and makes for the perfect meal! Pair it with veggies, salad, or anything you’d like and you are ready to go!


Slow-Cooker Roasted Chicken


Slow-Cooker Roasted Chicken
Serves 4
Write a review
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
  1. 1 whole organic chicken (I use around a 4 lb. chicken)
  2. 1 whole lemon, quartered
  3. 2 onions, sliced
  4. 2 tablespoons butter or oil of choice
  5. 3 cloves garlic, sliced
  6. 2 sprigs fresh rosemary
  7. 1 teaspoon rosemary
  8. 3 teaspoons fine sea salt, more as desired***
  9. 1-2 teaspoons freshly ground pepper
  10. 1 teaspoon paprika
  11. 1 teaspoon garlic granules
  12. 1/2 teaspoon onion granules
Everything else
  1. Twine
  2. Tinfoil
  1. Roll 2 balls of tin foil and place in the bottom of your slow cooker
  2. Place 1 clove sliced garlic, 2 quarters lemon, and 1 sliced onion into the center of the chicken cavity
  3. Tie the chicken legs with twine
  4. Rub butter and garlic over the skin of the chicken, and gently lift the skin and place garlic underneath
  5. In a bowl, combine sea salt, pepper, dried rosemary, and paprika
  6. Rub the dry ingredients all over the chicken, and place in crockpot*
  7. Place additional onion, garlic, and rosemary springs around the chicken at the bottom of the crockpot
  8. Cook 3-4 hours on high, or 6 hours on low until chicken is fully cooked and tender
  9. Place the chicken in an oven safe baking dish and broil for 4-5 minutes to get the skin crispy
  10. Serve hot**
  1. *no water added
  2. **I use the broth to baste the chicken
  3. ***Some people felt this could use more salt, so perhaps increase by 1-2 teaspoons
Lexi's Clean Kitchen

Slow-Cooker Roasted Chicken


What is your favorite slow cooker recipe?


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16 comments on “Slow-Cooker Roasted Chicken

  • Cassandra Coleman says:

    The recipe looks super easy and I already have the ingredients in my pantry. I’m sure it smells delightful while cooking. Its a perfect autumn dinner..

  • I made this and didn’t use lemons because I was concerned about using them with the tin foil. Same reason I don’t cover lasagna with tin foil without something in between. The tin foil can leach into the food from reacting to the acid.

    It came out great, but a little overcooked on the low for 8 hours settings. I would punch up the flavor by adding more salt and seasoning as it was a little bland for my tastes.

    The smell in the house all day was making me so hungry!

    I love the technique and will use it again. Thanks Lexi!

    • Deb! The lemons don’t come near the foil (which is mainly there to lift the chicken– you can try it with extra veggies/potatoes). I could see that on the low setting, as mine are ready in 3 hours. I added some notes based on your feedback! Thanks! Enjoy :)

  • Lauren Scott says:

    This recipe sounds great, and I’m going to try it this weekend! My only concern is the foil–aluminum is a toxic metal, and if we’re going to try to eat healthy, it seems we shouldn’t cook with it…

  • This sounds like a great recipe and I’d love to try it! I’m just a bit confused.

    I recently purchased a crock-pot slow-cooker and have always thought that water or liquid is needed during the cooking so that the pot doesn’t crack. Do you add any water or liquid to the pot, or is it actually cooked in a dry pot?

    Also, I have a 6″ round stainless steel rack to put hot pots on, could that be used in place of aluminum foil in the stoneware pot?

    I appreciate and thank you in advance for your help!

    Best wishes, and Happy New Year to you and everyone visiting your site!


  • I will only make whole chickens in the slow cooker from now on! It was so juicy and flavorful. The garlic under the skin really made it perfect. I strained and reduced the sauce to add even more flavor. Absolutely loved this! Thank you for the recipe.

  • Why are the “additional onion, garlic and rosemary” added after the cooking time. I think steps 7 and 8 need to be reversed. What am I missing?


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