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Smoked Paprika Roast Chicken

Roast chicken on old wooden table

I’ve never been a huge crockpot girl, but I attribute that mostly to the fact that since I’ve been a cook, I’ve been lucky enough to not have to leave the house for a “real” job.  I have several friends, however, who swear by their crockpots and use them faithfully.  One friend in particular wouldn’t be caught dead putting a whole chicken in the oven; she swears she’s tried it and that the crockpot produces the best fall-off-the-bone chicken she’s ever had.

But I’m a skeptic.  Slow-roasting a nice, juicy bird in the oven, especially one that’s been slathered in spices, butter and sometimes citrus, with nice crispy brown skin is one of those things in life that just makes me happy.  But not being someone who’s able to resist trying something new, I decided to give the crockpot method a go.

And, oh my, I’m really glad I did!

I used one of my favorite spice mixtures to coat the ol’ bird, set it up on a nice bed of onion, and walked away for about six hours.

The result really was fall-off-the-bone chicken, probably the most tender I’ve ever eaten.  In fact, when I lifted it out of the crockpot onto the cutting board, both leg bones fell right onto the plate, no coaxing needed.  The flavor was amazing, too!

If there was a downside, it was that you’ll never get nice, crispy skin this way.  But the upside to that downside is that although you won’t get to enjoy the flavor of the crispy skin, you also won’t get all the fat that comes with it.  And this chicken is so delicious, you really won’t even miss it! (Note: you can toss it under the broiler for a few minutes to crisp the skin.)

smoked paprika roast chicken

  • 4 teaspoons kosher salt
  • 2 teaspoons smoked paprika (you can use regular paprika, too)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken
  • 1 cup onion (I usually use about two medium onions, even though it’s more than a cup)

Combine all the spices in a small bowl.

Rinse chicken and pat dry.  Rub spice mixture over the entire chicken, including some under the skin.  Put chopped onion in bottom of crockpot and place chicken on top.

Cover and cook on low for 4 – 8 hours, or until the chicken is ready to fall of the bone!

This rub can also be used on kabobs!

Potatoes Anna
Parmesan Shrimp

Becky M

Sunday 2nd of March 2014

Just wanted you to know this is a family favorite. I found it on pintrest! Thank you!

the wicked noodle

Sunday 2nd of March 2014

aww, thanks so much for letting me know, Becky! Made my day! :)


Monday 20th of July 2009

This is a fantastic recipe! Thanks so much. My family loved it!

the wicked noodle

Tuesday 21st of July 2009

Thanks for letting me know, Michael! I'm so glad you guys liked it!

Caroline Nold

Monday 13th of April 2009

Okay, I give, I tried it though I was fearful and Bill is terrified of anything crockpot related. You were right, the meat just fell off the bone and made it so worth it. I think next time I will just use season salt and maybe some rosemary but I doubt I will ever stew a chicken again. (But sometimes baking is necessary for the yummy, fatty skin!)

the wicked noodle

Tuesday 14th of April 2009

Why Miss Caroline, how the heck are ya'? I'm so glad you liked the chicken! I absolutely agree about the crispy's sooo yummy. Thanks for stopping by, hope you're well!


Monday 16th of March 2009

Looks delicious! I don't use my crockpot much just because I enjoy cooking dinner when I get home from work (most of the time) and it's not too hard since it's just my husband and I. But occasionally, it's fun to have something waiting for you in the crockpot when you get home : )