Crockpot “Roasted” Chicken

Last night’s dinner was a good one and the best part was that it didn’t require much effort at all. I prepped a chicken before work and left it in the Crockpot all day (see recipe below) When dinner time came, all I had to do was cook up some brown rice, throw a mini baguette in the oven for a few minutes, and heat up some peas. I also had a small salad with dinner for some extra veggies.


Having most of dinner ready was nice. I had time to go for walk with the hubs and do a quick interval workout on the elliptical. I can’t believe how much I sweat during an interval workout! I know a lot of people think sweating is gross, but I think it is great, it means you did something!

Crockpot “Roasted” Chicken Recipe

This chicken is quick and easy to prepare. There’s nothing like walking in after a long day and knowing dinner is almost ready. The leftovers are great in other recipes that call for cooked chicken, I usually make chicken enchiladas with mine.


  • 1 whole chicken – 4-6 lbs, but make sure it will fit in your Crockpot
  • 4-6 garlic cloves
  • 2 lemons (I used 1 lemon and 1 orange since that’s all I had, but I prefer lemons)
  • 1/2 a medium onion
  • Seasonings – Salt, pepper, rosemary, oregano (Use any seasonings that you like)


1. Slice lemons into rounds, peel your garlic, and cut the onion into a few large pieces.


2. Open your chicken, rinse it well (inside & out), dry it a bit with paper towels, then place it on a cutting board. Get your kitchen shears ready if you have them. This is possible, but messier, with a knife.


3. Cut off as much skin and fat as you can. I do this quickly, it doesn’t have to be perfect. I just don’t want my chicken cooking it fat all day.


4. Transfer the chicken to the Crockpot and season with salt, pepper, and whatever other seasonings you choose. Season the inside as well.


5. Place lemon slices all over the chicken. Sprinkle garlic and onion around and put a couple garlic cloves inside as well. Season again if desired.


6. Turn your Crockpot to “low” and let cook for 6-9 hours. I let mine cook almost 9 hours and most of the meat was starting to fall off the bone. If you want to transfer it to a plate for “nice presentation” you will probably want to check it around 6 hours.


7. If desired, make a quick gravy by transferring 1/2 cup of the “drippings” to a microwave safe bowl. Heat 1 minute in the microwave on high. Add approximately 1 Tablespoon of flour and whisk until smooth. Return to the microwave and heat for 1 minute on high. Whisk gravy again just before serving. (Note: Since much of the fat and skin was removed, this is a lot lighter than a typical gravy.)

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