It’s been a few days since I made my boys a real home cooked meal. Not cool. Last night I put a whole chicken in the fridge to defrost with the greatest of intention to make a beautifully roasted chicken dinner.
I was super motivated last night as I took the roaster out of the freezer….not so much today. So this morning I pulled out my trusty ol’ crockpot. I always forget about it but EVERY time I use it I say, “I need to use this more often!” Everrrrytimmme!
And I will! Especially after dinner tonight…so DELICIOUS! I’m a little bit upset because I forgot to take some fancy prep photos but I got a few as it slow roasted and of course the most important one…the FINISHED PRODUCT!
SLOW COOKER ROASTED HOME-STYLE CHICKEN
3-5lb Roaster or Fryer Chicken
1 medium to large onion (quartered)
5-6 carrots, scrubbed (peeled, cut in thirds)
4 celery stalks (cut in thirds)
2 garlic cloves (peeled and smashed)
4 tsp salt
2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
Place the vegetables in the bottom of the slow cooker. Rinse the chicken and pat dry. Don’t forget to remove the giblet bag and neck from the cavity.
In a small bowl mix salt, paprika, garlic powder, and pepper. Rub spice mixture all over chicken including inside and between every nook and cranny.
Cover and cook on high for 4 hours or on low for 7 hours.