If you’ve ever wondered if you can use your slow cooker to roast chicken, the answer is YES! Crockpot Roast Chicken is unbelievably delicious. It requires next to no prep, stays super juicy, and is almost impossible to overcook. Plus, you’ll get a little gravy to serve with dinner!
- 1 whole chicken, about 3lbs.
- 1 tablespoon paprika
- 1 teaspoon garlic powder, onion powder, salt, and pepper
- ½ teaspoon oregano and chili powder
- 1 tablespoon tapioca starch or cornstarch
- Make a ring out of aluminum foil and place this in the bottom of your crockpot and place the chicken on top.
- Mix the paprika, garlic powder, onion powder, salt, pepper, oregano, and chili powder together in a small bowl then sprinkle them over the chicken. Put the lid on the crockpot and set it on high for 4 hours or low for 8 hours. (see notes)
- Remove the chicken from the crockpot. Pour the liquid in the pot into a small frying pan and bring it to a boil. Whisk the tapioca starch with 1 tablespoon of cold water and add it to the pan. Whisk until the gravy thickens.
If you’d like crispy skin, place the chicken on a baking sheet or low-sided pan and broil it for about 5 minutes. Let the chicken rest for 10 minutes before you carve it.
If you want to cook the chicken on low for 8 hours, start it on high for 1 hour first to ensure it will be fully cooked.
To check if the chicken is done, insert an instant-read meat thermometer into the thickest part of the thigh, making sure not to touch the bone. If it reads 165 degrees Fahrenheit, it is safe to eat.