Roasted Garlic Crockpot Chicken

This fantastic crockpot recipe is a great way to roast a whole chicken on a lazy Sunday – or any day of the week, for that matter. The recipe is simple, like most of the slow cooker recipes I’ve tried, yet yields delicious results.

Roasted Garlic Crockpot Chicken

1 – 5 lb. fryer chicken
1/4 lb. butter (1 stick)
5 cloves garlic
1/2 c. chicken broth
salt
pepper
paprika

Rinse chicken inside and out. Season cavity and skin with salt, pepper, and paprika. I used many more cloves of garlic than the recipe calls for – more like ten! I smashed five of them and placed them in the bottom of the crockpot. Then I put the other five through my garlic press and smeared some inside the chicken and smeared the rest onto the outside of the chicken.

Pour 1/2 c. of chicken broth into crockpot, then place chicken into crock. Cut up stick of butter – press pats all over chicken and scatter any remaining butter around chicken. Cook on low 6-8 hours.


The chicken was falling off the bone and the sauce was garlicky and delightful. I served it with Roasted Thyme Potatoes and fresh steamed green beans.

Roasted Thyme Potatoes

3 baking potatoes, cubed
olive oil
salt
pepper
dried thyme

Toss all ingredients and spread onto a baking sheet. Roast at 375 degrees for 35-40 minutes, or until potatoes are soft on the inside and crispy on the outside.

The photo at the beginning of the blog is after Andrew coated his whole plate with garlic powder and pepper, but hopefully you can get a good idea of what it all looked like.

I set aside a fair amount of the chicken for Chicken Caesar Salads later in the week. I put the chicken carcass and the last of the garlic butter sauce into a stockpot and covered with water. I simmered it on the stove tonight for a couple hours with two rough cut stalks of celery and one quartered onion.

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