Protein Packed Apple and Spinach Smoothie
March 29, 2016
Garlic and Red Pepper Asparagus
April 14, 2016
Roasting a chicken in spring or summer is not an ideal situation when you’re trying to keep the house cool, but it’s so delicious! So when there’s a craving for said chicken, I love taking advantage of the crock pot and getting it “roasted that way!
It’s just as good, and take no time at all to prepare! I’d say the obvious best part about this crock pot roast chicken recipe is that it’s freaking delicious, being seasoned with a little thyme, rosemary, salt pepper, onion and garlic powder. However, being able to have dinner ready by the time everyone is home is the win here.
Feel free to laugh, but for the longest time, I thought that you ALWAYS had use water or some liquid and submerse what ever you were cooking in a crock pot. WRONG! When I learned that you could do something like a roast chicken in the crock pot my mind was blown!
The trick is keeping the chicken elevated so that it’s not sitting halfway in it’s own juices making sure the the skin can get crispy. I like to use some potatoes at the bottom, and you already have 1 side ready to go for dinner!
If you need a quick idea for a second side, roughly chop a cup or two of baby spinach and saute it in about 2 tbsp of butter and a couple cloves of garlic for about 2 minutes, and finish with some salt. While the roast chicken is cooling off in the crock pot you’ll have dinner ready to go before you know it! Super easy and very delicious!
Just a quick tip, this isn’t the “healthiest” thing in the world, but those potatoes? Go AMAZING topped with ranch dressing. I thought it was odd, but once I tried it I was hooked. I just can’t eat it all the time, gotta keep that dad bod at bay!
Crock Pot Roast Chicken
Ingredients
- 4 pound whole chicken
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1/2 tsp rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 whole potatoes
Instructions
- Place 4 potatoes along the bottom of the crock pot
- Pat your chicken dry, and place on top of the potatoes, "trussing" the bird by tucking the wings behind the back, and tucking the knuckle of the let through the flap of fat near the cavity opening.
- Season with salt, pepper, thyme, rosemary, onion powder, and garlic powder. Cook for about 4-6 hours on high, or 6-8 hours on low
- Serve along with the potatoes, and any other sides and enjoy!
