I recently tried an instructional recipe to make Crockpot Roasted Chicken… It was one of those things Zach saw while scrolling through his Facebook feed and asked me to make. It looked neat so I figured why the hell not!
The recipe is from Corey over at Family Fresh Meals and it went off without a hitch! The only thing I did a little differently was that right before I served the chicken, I put it under the broiler for 3 minutes to crisp up the skin (the parts with all the fat are always the best parts).
Following Corey’s recipe, I placed 4 balls of aluminum foil in the bottom of the crockpot… I had to flatten mine somewhat so they were a little less than an inch thick because my crockpot is not very deep and the lid was unable to close without them being smushed a bit.
Afterwards I used these seasonings and generously seasoned the chicken all over.
They were:
- Garlic Salt
- Pepper
- Kirkland No-Salt Seasoning
- Pepper
- Cayenne Pepper
- Paprika
Afterwards, the chicken is placed in the crockpot for 6 hours on low and an effortless (and delicious) dinner was born! We love using the leftovers for chicken salad or buffalo chicken dip!
This is seriously a game-changer. Thanks for sharing, Corey!
-C
See more recipes using chicken on my Pinterest board HERE.
Grandmama
I wonder if that technique works nicely with turkey breast. I’m going to try it.