Go Back
–+ servings
Print Recipe

Slow-Cooker Whole "Roast" Chicken + Potatoes

Servings: 6

Ingredients

Chicken:

  • 1 whole chicken about 4-5 lbs
  • 2 Tbsps clarified butter or ghee, at room temperature
  • 3 tsps smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 Tbsps chopped fresh rosemary or 1 tsp dried
  • 2 Tbsps chopped fresh oregano or 1 tsp dried
  • 1 Tbsp chopped fresh thyme or 1/2 tsp dried
  • 1/2 cup dry white wine or chicken bone broth

Potatoes:

  • 2 lbs baby potatoes quartered
  • 1 Tbsp extra-virgin olive oil or avocado oil
  • sea salt and freshly ground black pepper to taste

Instructions

  • Set up your 6 quarts or larger crockpot/slow cooker.

To prepare your chicken:

  • Take the chicken out of the fridge 30 minutes prior to cooking.
  • Pat your chicken dry with a paper towel.
  • In a small bowl, combine the softened butter with all the seasonings.
  • Using your clean hands, gently separate the skin of the chicken breast. Rub half of the butter mixture under the skin, and the remaining half all over the chicken.

To prepare the potatoes:

  • Cut the potatoes in quarters and add them to your crockpot.
  • Drizzle potatoes with oil, sea salt and pepper to taste and stir to coat.

To cook:

  • Arrange the whole chicken on top of your potatoes and pour in the wine/broth.
  • Set your lid on and cook on LOW for 8-10 hours or on HIGH for about 5-6 hours. Cooking time might vary depending on the size of the chicken. You will know the chicken is cooked through when the drumsticks start separating from the breasts and the juices run clear. It's best to always test the doneness by inserting a meat thermometer into the thickness part of the chicken breast (not touching the bones inside). Chicken is ready when it reads 165 degrees f. If it's lower, allow the chicken to cook for another hour and test again.
  • Let your chicken rest for 20 minutes, covered, on a cutting board, before carving.
  • Enjoy!