Moist and Succulent Crockpot Roast Chicken

Moist and Succulent Crockpot Roast Chicken

Moist and succulent crockpot roast chicken. Let your crock pot do the cooking for a change. The tomato gravy it yields is great over mashed potatoes or rice.

I must say this chicken dish travels well. Once I was invited to a potluck. I decided to make this crock pot chicken. Well, I miscalculated the cooking time. Of course, I’ve only been cooking since I was 7 or 8 years old, so I am entitled to screw up the cooking time when the chicken and I have to travel 15 miles. 

I was suppose to be at a dinner at 6 p.m. The chicken was running late. I had no time to plate the chicken and wrap it up. So, I taped the crock pot closed with masking tape. Threw it in the car and sped off to the party. The crock pot was all over the car. It fell on the floor, got lodged between the space of the two front seats and tipped over a number of times. But, I made it to the party with 30 seconds to spare. I ripped off all the masking tape and with pride I placed my chicken among all the other potluck dishes. The chicken was a little shaken but tasted great. 

So, if you haven’t used your slow cooker in a while, you are going to want to pull it from the back of the cupboard and have go at it for this easy and tasty recipe.

Crockpot Roast Chicken
Prep Time
10 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 30 mins

How to make Crockpot Roast Chicken ? 

Course: Dinner
Cuisine: international
Servings: 4 serves
Calories: 450 kcal
  • 2 1/2 to 3 lbs chicken parts of your choice (I choose chicken legs and thighs, they are the juiciest and most tender to me)
  • flour for dredging
  • 1/4 cup or less canola oil
  • 1/2 onion, peeled and roughly chopped
  • 2 anchovy fillets, chopped (optional)
  • 10 mall red potatoes, cut in half (I peel mine, but it is strictly a matter of preference as to how you like your potatoes)
  • 1 cup carrots, peeled and chopped into 3/4 inch pieces
  • 1 cup can of stewed Italian or Mexican style tomatoes, crush through a sieve
  • 1/2 cup chicken broth
  • 1/2 orange
  • 1/2 lemon
  • 1/2 tsp dried basil or oregano
  • 1 tsp fresh parsley, chopped
  • 1/4 cup red wine vinegar
  1. Flour chicken on both sides. Saute in pan with 1/4 cup oil, until browned on both sides.

  2. Place chicken parts on the bottom of the crock pot. Layer the onions, anchovies, potatoes and carrots over the chicken. Squeeze juice of orange and lemon over chicken, then toss the orange and lemon into the crock pot. Add remaining ingredients. Cover and cook on low for about 8 hours or, on high for about 6 hours.

  3. When cooking time is done. Remove chicken pieces to broiler safe baking pan and place under the broiler for about 5 minutes to crisp up the chicken a little. This step is purely optional, even for me. Strain the juices and serve gravy over chicken and red potatoes.

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