Slow Cooker Roast Chicken

Some of the cupcakes that I made this weekend got delivered to a wedding. 

This weekend was super busy for me.  I baked, frosted, decorated and delivered over 400 cupcakes in under 48 hours.  Considering the fact that I have 1 mixer, 1 oven and just 1 pair of hands - that was quite an accomplishment.  I estimated that I used about 28 pounds of butter in less than 48 hours!!!  Needless to say, this afternoon - I took a much needed nap. 

As you might imagine - cupcakes covered every single counter and flat surface in my kitchen on Saturday.  There was really no room for anything else in my kitchen this weekend - and that includes people!  Since my poor family really wasn't interested in being served leftover cupcakes for dinner, we had to go out to eat on Saturday night. 

After a weekend of butter and sugar, I decided that we needed to eat a non-cupcake meal in our own kitchen on Sunday so late Saturday night, I got a chicken ready to roast in the crock pot.  I got it all prepped and ready and went to bed.  Ben got up early Sunday morning and started the crock pot so it would be ready by lunchtime.

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Slow Cooker Roast Chicken
15 baby carrots
1 onion, cut into 1" pieces
2 garlic cloves, sliced
1 teaspoon parsley
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon chili powder
1 fryer chicken

Place carrots, onion and garlic in the bottom of crock pot.

Rinse chicken and pat dry.

Combine spices in a small bowl.

Rub spice mixture under and on chicken skin.

Cook on low for 4 - 5 hours.  Use a thermometer to check the temperature of the breast.  (165 degrees)  Let rest 15 minutes before serving.

Slice and serve.

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Sunday dinner just doesn't get any easier than this.  So glad to have this recipe ready for busy weekends when there just isn't much time (or space) to cook dinner.  Hope you enjoy. 

Ciao!

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