Crock-Pot Roast Chicken

I don’t know about you all, but I’m a sucker for a good, home-cooked Sunday dinner. One of my favorites…Roast Chicken. Which, was supposed to be on the menu on Sunday…but as sometimes happens, the day unraveled and we ended up with take-out. But I still had a 5 lb chicken sitting in my refrigerator begging to be roasted. No worries…I thought, Monday is another day…but we had an appointment at 5, so how was that going to work??

Crock-Pot to the rescue! I find that cooking a chicken in the crock-pot never has the same outcome as roasting it in the oven. Everything becomes soggy and water-logged. But, I’ve seen all over the inter-webs this fancy trick of putting aluminum foil under your chicken to elevate it out of the juices. Huh?? So I gave it a shot!!

So I started by putting 5 wads of aluminum foil in the bottom of the crock-pot. I was very skeptical.

I assembled my ingredients, making fabulous use of my new Pioneer Woman kitchen accessories. I’m secretly obsessed with Ree Drummond…. She has phenomenal taste and style and she’s kinda like my BFF in the kitchen. I keep telling my dear husband that she lives right next door (like 3 hours away) in Oklahoma…we should visit!

At this point, I got up close and personal with that bird…rubbing her down with olive oil and then the spice rub…making sure to get it in of the cracks and crevices. Put on the lid. Turned the crock-pot to low. By the time we were finished with our appointment the chicken was done (and the house smelled amazing). Whipped up some mashed potatoes and heated up some green beans…and voila…