"Roasted" Chicken and Potatoes from the Slow Cooker
Recipe type: Meat Entree
Cuisine: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Cooking a chicken all day in the slow cooker is a simple and delicious way to get dinner on the table after a long day at work. The chicken can even be prepped the night before and stored in the fridge in the removable crock. In the morning, put the pre-loaded inner pot into your slow cooker, and you're good to go.
  • 1 roaster chicken (4 to 6 pounds)
  • 6-8 russet potatoes
  • 3 tablespoons poultry seasoning
  • 1 teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 medium onion, quartered
  • 1 stalk celery, quartered
  1. Wash the potatoes, and arrange them in a single layer on the bottom of your slow cooker.
  2. Remove giblets and neck from chicken.
  3. Rinse chicken inside and out and pat dry with paper towels.
  4. Mix together poultry seasoning, salt, and pepper.
  5. Sprinkle and rub about ⅓ of the spice blend inside of the chicken.
  6. Insert onion and celery into the cavity of the chicken.
  7. Rub ⅓ to ½ of the remaining spice mixture onto the back side of of the chicken, making sure to rub it onto the thighs, too. Use just enough to cover the surface evenly.
  8. Turn the chicken over and place it breast side up on top of the potatoes in the slow cooker.
  9. Rub the remaining seasoning onto the breast, legs, and wings.
  10. Place lid on slow cooker, and turn it onto low.
  11. Allow to cook for 8 to 10 hours until the chicken is completely cooked. (165 degrees Fahrenheit with meat thermometer).
  12. Remove chicken carefully from slow cooker.
  13. Serve with potatoes and a vegetable or salad.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/roasted-chicken-from-the-slow-cooker/