Crockpot Roasted Chicken

It's no secret that I adore my crockpot, so I was incredibly excited when I found this recipe for roasted chicken in the crockpot on my brilliant friend Lauren's blog. We love roast chicken, but I've never actually made one myself. For some reason cooking a whole bird in the oven for hours is intimidating to me, but this recipe sounded so easy there was no way I could resist. This is just a fantastic idea! It takes all of two minutes to prepare, and it smells amazing as it cooks. The result is a juicy, tender chicken with meat that just falls off the bone. We ate some of the chicken with mashed potatoes, veggies and rolls, then I used the leftovers in a pasta dish later in the week. You will definitely get more than one meal out of this! Feel free to get creative with the seasonings - I used a lemon pepper seasoning that was great, but I'd also like to try a more garlicky seasoning, or maybe a barbecue rub.

Crockpot Roasted Chicken

Whole chicken (4-5 pounds)
1/2 cup chicken broth
4 cloves garlic, peeled
Olive oil
Seasonings of choice

Prep the chicken- remove the bag from the inside, thoroughly washing out the cavity and outside of the chicken. Pat dry.

Roll 3 pieces of tin foil into balls, about 2 inches in diameter. Place them in a triangle shape on the bottom of the crockpot.

Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth.

Place the chicken on top of the tin foil. Rub a small amount of olive oil over the skin (about 1-2 teaspoons).

Season heavily with the seasonings of your choice, gently rubbing them into the skin.

Cook on low 8 hours.