Roast Chicken (in a crock-pot)

I like to make roast chicken but in the crock-pot. This way if I'm gone all day I don't have to worry about cooking the meal, it's ready for me when I get home. For the roast chicken in the pictures I actually did two small chickens in the crock-pot. One was for dinner and one was to use the meat for other meals throughout the week.

Put chicken whole (innards removed), skin on, in the crock-pot. Give a good sprinkling of seasonings like:
rosemary
Italian seasoning mix or oregano, basil, etc...whatever Italian seasonings you have on hand
salt and pepper
and a swirl of olive oil
(I'm always asked if you need water. NOPE, it will make it's own juices, no water needed.)


Then throw in a few whole or minced garlic cloves. Cook on low from morning till dinner. If you are having company and want a fancier presentation, you can remove the chicken (carefully) and place under your broiler for just a few minutes to brown the skin on top giving it that oven roasted texture and look.

You can cook veggies either with it in the crock-pot or you can cook them on the stove top till crisp tender.

The basic veggies I do with roast chicken are
carrots
potatoes
celery
onion
but sometimes we throw something extra in too like broccoli.

Don't throw the carcass or leftovers out! You can make quite a few things with what is left over in your pot.

chick broth (instructions coming next post)
chicken noodle soup
chicken rice soup
chicken and dumplings
and more