Crockpot Roasted Garlic Chicken

I am back to my simple chicken recipes.  This is one that I make at least once a month, so I thought I would post it.  I first started roasting chicken in the crockpot because our oven heating element broke, it sparked and caught fire! The oven is now fixed, but I continue to make chicken in the crockpot since I like the tenderness of the chicken, and the cleanup is much easier.  I usually use a whole bulb of garlic as well. I have been using kosher, organic chickens because I think the quality is higher, the koshering process gives the chicken a nice saltiness without adding any extra salt.  Typically, I like to serve roast chicken with mashed potatoes (white or sweet) and pan juices, the carrots that cooked with the chicken, and a green vegetable like sauteed spinach or brussels sprouts. Be sure to save the bones and juices to make chicken stock.

Crockpot Roasted Garlic Chicken

1 whole chicken (adjust size to crockpot)
1 onion, cut into eighths
1 lemon, pricked
half a package of baby cut carrots
1 bulb of garlic
optional paprika, cayenne pepper, or chipotle pepper

In a crockpot (I use 3 1/2 quart oval), place the carrots in one layer. Lay the chicken on top of the carrots and put the lemon and as many onion slices as comfortably fit in the cavity.  I place the chicken breast side down so this does not undercook.  Scatter the garlic cloves (you can leave peels on) and remaining onion slices around and underneath the chicken. If desired sprinkle paprika or red pepper over the top of the chicken (so it doesn’t look so pale).  Turn crockpot on low and let chicken roast for about 8 hours.  Test chicken by piercing the meat and making sure the juices run clear.  Serve the roast chicken with whole garlic cloves to squeeze out and spread over chicken or bread.

shared at $5 Dinners, Pennywise Platter, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday