This recipe for roast chicken is one of my favourite slow cooker recipes ever and the exact reason why I may never roast a chicken in my oven ever again because it's that yummy.
Just because it's the summer doesn't mean we're any less busy. Okay, we might be a bit less busy, but I'm still working and shuffling the kids from camp to play dates and dance, cheerleading, Taekwondo, and baseball. This means the slow cooker is still my friend, especially in the summer when turning on the oven for hours is just a bad idea.
Simply put potatoes in the bottom of your slow cooker.
Stuff your chicken with lemon and garlic and sprinkle inside and out with steak spice.
Top with fresh rosemary and cook.
Here's what it will look like when it's done.
If you prefer your chicken browned simply transfer to baking sheet.
Baste with cooking liquid (see don't worry about adding any before cooking — there will be tons!)
Broil for 5 minutes.
4-5 baking potatoes, quartered length-wise
1 Roasting Chicken
1/2 lemon, sliced
3 cloves garlic, peeled
2 Tbsp. steak spice (I use Club House Montreal Steak Spice)
2 sprigs fresh rosemary (if desired)
Place sliced potatoes on bottom of slow cooker sprayed with non-stick spray.
Sprinkle chicken with steak spice inside and out, then place lemon and garlic inside chicken and put chicken on top of potatoes.
My slow cooker automatically turns to "warm" when cooking time is done so I cook the chicken on low for 4 hours then allow it to continue to cook on "warm" for an additional 2 to 4 hours. If your slow cooker doesn't automatically switch to warm, cook on low for 6 hours or until chicken is ENTIRELY cooked through.
When chicken is done cooking, place chicken and potatoes on baking sheet lined with foil, baste with liquid from the slow cooker and broil in the oven for 5 minutes (just enough time to set the table, toss a store-bought salad into a bowl and have the kids wash their hands).
Serve and enjoy!