Search thousands of recipes reviewed by home cooks like you.

Baked Slow Cooker Chicken

Baked Slow Cooker Chicken

  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
'Cotton' Couch

'Cotton' Couch

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  2. 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 crumpled aluminum foil.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DIANE73162
3598

DIANE73162

1/3/2004

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!

DAWN SHAW
2063

DAWN SHAW

12/5/2003

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' !!!

WISESHAY
1560

WISESHAY

8/19/2003

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!

Similar recipes