Slow Roasted Whole Chicken

by Dana Boyle on June 2, 2011

It’s my first cooking blog post on this site, after leaping over from Confessions Over the Sink, and I’m excited to get back to sharing cooking ideas and tips with you as an added bonus and tool to help bring you closer to your special someone and your family, or friends.  Trust me, everyone wants to hang out with the cook, or at the cook’s place.  :)

I thought I’d share how to make a whole, roasted chicken the easy way (there’s no hard way) for those who have asked me how to do it.  My husband loves this recipe, and he never ate anything “on the bone” before I made this chicken for him.  If someone in your family likes meat off the bone, no problem.  Just cut their chicken off the bone when it’s done, which will be very easy because this falls off the bone after slow cooking all day!

Get yourself a slow cooker, preferably a larger one.  This is the one I bought for David when we were dating.  (I have 3)  It’s a Crock Pot that has a digital timer and auto-warm function.  You can program it for 4,6,8, or 10 hours.  4-6 hours is high.  8-10 hours is low.  If you program it for a time, then are gone or let it go past that, it automatically switches itself to warm so your food stops cooking and just keeps warm until you are ready to eat, which was a WONDERFUL function when I worked in a corporate environment and wasn’t able to cook unless I threw something in one of these before I left for work or used my grill.  It still comes in handy for busy days or days when I’m not interested in getting all gourmet.

Buy whatever kind of chicken you like.  Take it out of the packaging, rinse if if you want, but I read that you just splash bacteria all over your kitchen if you do this.  In cooking at high temperatures or for a very long time, the bacteria will be killed.  I just put it in the slow cooker directly as shown.

Here’s the tricky part:

Sprinkle with a good pinch or three of salt, to your taste.  I use coarse sea salt and about a pinch and a half.  Then sprinkle with a healthy coating of freshly cracked pepper.  Then sprinkle the smallest pinch of crushed rosemary.  You don’t want to use too much rosemary or it will overpower the chicken.  Just a hint will go a long way.

Here are your seasonings:

Told ya!  Tricky!  :P

And here’s what it looks like on the bird:


Next, turn your slow cooker on low.  If you have a 10 hour setting, put it there.  If you don’t, then mentally note when 10 hours will be and cook it until then.  Don’t lift the lid because you lose all the heat if you do so and set your clock back up to a few hours.  Just leave it.  That’s the beauty of slow cooking.  Just let it simmer and steep and roast, and all the flavors will meld.

I’ll post a picture when it’s done, but if you want to make dinner tonight, you’ve got the recipe for a fall off the bone slow roasted whole chicken.  It’s that easy, and it’s delicious!  Wait til you smell the aromas in the house in a few hours!


{ 2 comments… read them below or add one }

Jenna June 2, 2011 at 10:04 pm

Woo hoo! Can’t wait to see pics!


Dana Boyle June 3, 2011 at 7:27 am

Hi Jenna, Funny, David was late last night working on his Chevelle and I ended up putting it away. We’re eating it tonight. I’ll remember to get a shot before we cut into it! Thanks for visiting! :)


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