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Crock-Pot Roasted Chicken
  • 3-4 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1 tsp dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 an orange cut into wedges
  • 4 cloves garlic peeled
  • 1 large onion peeled and cut into large pieces
  • a few sprigs of fresh herbs such as rosemary, thyme, sage
  • 1/2 cup wine I used red but white wine or beer will work too
  • olive oil
In a small bowl combine salt, paprika’s,cayenne, onion and garlic powder’s,thyme and black pepper.
Remove giblets from chicken, wash and pat dry. stuff chicken with orange wedges, garlic cloves and fresh herbs.
Then rub with spice mixture all over the chicken to coat. Pour a small amount of olive oil into crock-pot, then add onions and wine.
Place chicken on top of onions.
Cover with lid and Cook on high for 4-5 hours or on low 7-8 hours, or until chicken is tender and falling off the bone.Remove from slow cooker and serve. For crispy skin, place in oven safe pan and place under broiler for a few minutes until brown and crisp.