Slow Cooker Roasted Chicken uses split, bone-in chicken breasts with skin. I’m sure you could adjust it to use other chicken portions or skinless breasts. Personally, the amount of meat that was on each breast made these perfect. The package had 3 large breasts in it. There was enough meat for all three of us to eat, for my hubby to have seconds, enough for his lunch the next day AND a treat for the dogs.
Slow Cooker Roasted Chicken uses one of my favorite cooking items – Liquid Smoke. It is generally found where the barbecue sauce is in the grocery store. The recipe also uses Kitchen Bouquet or browning sauce.
Slow Cooker Roasted Chicken
- 3 Tablespoons Butter or Margarine melted
- 4 Bone-in Chicken Breast Halves
- 1 tablespoon Olive Oil
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Seasoned Salt
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Pepper
- 1/2 teaspoon Browning Sauce
- 1/2 Tablespoon Liquid Smoke
- 2 Tablespoons Brown Sugar packed
- Mix the paste ingredients together into a thick paste. It will have a strong smell. Set aside.
- Rinse & pat dry each chicken breast. Pierce each breast through the skin into the meat with a fork several times.
- Rub your paste mixture into skin and under the skin. (Gently lift the skin in the same manner that you do a turkey.)
- Completely cover each breast with breast, make certain to rub it in firmly.
- Add chicken breast to slow cooker in layers. Pour melted butter over each.
- Cook on LOW setting 4-5 hours until chicken is 165 degrees.