My Secret Recipe Club assignment this month was Angel’s Homestead by April. I was eager to try a recipe from April’s blog because a.) She’s the head editor of the SRC, b.) she had my blog a few months back, and c.) I’ve always wanted to try something from her blog — now was my perfect chance!
I decided to go with April’s recipe for Slow Cooker Roasted Chicken. I was inspired to make this when I found out New England was going to get walloped with 2+ feet of snow a few weekends ago. Like every other New Englander, I went out, grabbed beer, then ran to the store to get the makings for a beef stew. But….ALL the stew meat was gone by the time I got there the night before the storm.
However, sitting pretty next to the empty beef case were plenty of plump whole chickens. “Don’t worry, chickies. Just because the rest of the storm hoarders didn’t want you doesn’t mean I don’t!”
Without hesitation, I picked up a bird and some veggies to go on the side.
Friday morning I seasoned it, stuck it in the slow cooker, and by 6 p.m. that night as the snow was blustering all about us, Chris and I sat down to a beautiful, elegant, and delicious roasted chicken dinner.
My friends. My followers, My family. The world. This is hands down The. Best. Roasted. Chicken. Recipe. Out. There. Slow roasting anything makes it tender and moist, but the spice rub really made this chicken out of this world. The garlic. The paprika. The thyme. The rosemary.
(Also incredibly, stupendously easy)
What’s not to love?
Slow Cooker Roasted Chicken
- 2 tsp salt
- 1 tsp Paprika
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1 roasting chicken (3.5 lbs)
- 1 medium onion, quartered
- Mix the spices together in a small bowl.
- Rinse the chicken and pat dry with paper towels.
- Rub the spice mixture into the chicken. Make sure you get in all the nooks and crannies.
- Place the onion and several balls of aluminum foil at the bottom of your crock pot. This will keep the chicken from sitting in its own juices — and therefore the skin will stay crispy.
- Place the chicken atop the onion and foil.
- Cook on High for 1 hour, then Low for 6 hours.
My Two Cents
I don’t actually need to provide you with any more words with these pictures, do I? The skin came out crispy and the meat was incredibly tender.
Serve it up with your favorite veggies on a nice platter. Throw in a bottle of wine and your husband, and you’ll have nothing but bliss.
Thanks, April, for yet another SRC success!