Thursday, February 15, 2018

Crockpot "Roast" Chicken #recipe @Lucyburdette

LUCY BURDETTE: I roast a chicken fairly frequently, because it’s easy and it’s delicious and there is usually enough left over to make a second meal. But I had two complaints. First of all that roasting skin makes a mess in the oven! (I know, first world problem.) And second, I would never feel comfortable walking away from the house with the chicken in the oven. 

I’d been seeing crockpot roasted chickens on Pinterest, and thought it would be a good time to try one. We were visiting our daughter, and planned it to be out on excursions during the day, and did not want to have to cook when we got back at night. I made the recipe a second time in my own crockpot, This time using using the Browning feature first and setting The temperature too high. The recipe is very flexible – use what other vegetables you prefer under the chicken. The only one that we felt did not turn out well was the sweet potato.Ingredients1 1/2 to 2 pounds organic chicken
3 to 4 carrots
Three stalks of celery
One rutabaga
One large onion
Two bay leaves
Smoked paprica, garlic salt, or other no salt seasoning

Pinch of salt if desired

Clean, peel, and chunk the vegetables, and place them at the bottom of the crockpot. Place the whole chicken on top of the vegetables. (I like tucking carrots and onions into the cavity for extra flavor.) Sprinkle your dry seasonings on top of this chicken. Cook on low for 6 1/2 to 7 hours or on high for 4 1/2.

Serve with your favorite roast chicken accompaniments, such as mashed potatoes or buttered noodles, with the cooked vegetables on the side. The only thing you will be missing is the crispy skin! And by the way, the extra liquid in the pot is a delicious addition to chicken soup etc. 

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...DEATH ON THE MENU will be in bookstores on August 7!

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! Or really, wherever books are sold...


  1. Not having crispy skin would be a problem in my house.

  2. I've never cooked a whole chicken in the CrockPot. Thanks for the recipe. And for the heads up that the sweet potato isn't necessarily the best veg to use. I love them so that's the way I was thinking of going. I think I'll use new potatoes. I'm an avid reader of your books. The mysteries are great!

  3. This looks like a winner, Lucy! I'm afraid I haven't been very creative or adventurous with my crockpot.

  4. Sweet potatoes are sneaky. They are really firm when raw, but cook up surprisingly quickly.
    Gosh. I'm supposed to have noticed and worried about what a roasted chicken "shares" with the inside of my oven?
    My bad!

    1. LOL Libby, I just prefer cookies that don't taste like chicken:)