Baked Slow Cooker Chicken

SUBMITTED BY: 'Cotton' Couch PHOTO BY: Allrecipes

"Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner."

PREP TIME	20 Min
COOK TIME	10 Hrs
READY IN	10 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

READ REVIEWS (561)

DIRECTIONS

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

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REVIEWS

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Reviewed on Jan. 3, 2004 by DIANE73162

I made this for the first time today, it was AWSOME! I did make some changes, I used a whole chicken and stuffed the cavity with one onion cut up in quarters and 3 cloves of crushed garlic. I also used poultry seasoning, garlic powder, Mrs. Dash, and paprika to season the chicken with. I used the foil balls, but put 2 cups of chicken broth on the bottom, and put the slow cooker on high for two hours and then turned it on low for 5 hours and it came out Great! It didn't fall off the bone because I didn't want to over cook it, but it was SO tender, I didn't even need a knife to cut it! My kids ate it all, I was hoping for leftovers for chicken salad, but there was none!

39 users found this review helpful

Reviewed on Aug. 19, 2003 by WISESHAY

I used a 4.5 chicken. I rubbed butter all over and then sprinkled it generously with salt, pepper, garlic salt, seasoning salt, paprika and poultry seasoning. I put it on low and cooked it for about 11 hrs while I was at work. When we got home, it smelled wonderful! I used some of the juice from the bottom to drizzle over the chicken. It had a light golden color and looked very good. There was no point trying to pick it up because it fell apart soon as I tried. The meat was very tender and juicy. Only thing I would change is to remove all the skin from the chicken next time before seasoning. The skin slid right off when it fell apart and so, naturally, a lot of the flavoring was gone. The only other thing I may try to different if I leave the skin on is to try and buy those flavor injectors, to get some more of the flavoring down into the meat. Otherwise, outstanding!

36 users found this review helpful

Reviewed on Dec. 5, 2003 by DAWN SHAW

This recipe was simple and it made "fall off the bone" chicken. I used 5 chicken legs (skin removed) and cooked it on low for 9 hours. Instead of using the alluminum foil, I used potatoes (peeled and quartered) and carrots and onions under the chicken in the crock-pot. I added 1/2 c. chicken broth and lots of seasoned salt and pepper, too. The veggies were nice and soft and the flavor of this slow cooking was wonderful and EASY !!! Thanks 'Cotton' !!!

34 users found this review helpful

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