Garlic Roasted Chicken is a juicy, comforting dinner that feels fancy but is actually delightfully simple. This version uses butter, mashed garlic, and a slow cooker to create a rich garlic-infused sauce and tender meat that falls off the bone. Fun fact: whole roasted chickens used to be a special-occasion center piece because they looked impressive, but they’re one of the easiest weeknight wins once you master the basics. Looking for more slow-cooker chicken ideas? Try this crock pot garlic roasted chicken to compare techniques and flavors. Because it’s low-effort, family-friendly, and reliably delicious, this is a recipe you’ll come back to again and again.
What is Garlic Roasted Chicken?
Garlic Roasted Chicken — what’s in a name? Think whole chicken, roasted flavors, and a garlic punch that makes everyone smile. Why call it roasted when it’s made in a crock pot? Because the flavor mimics classic roast chicken: buttery, savory, and caramelized-on-the-outside vibes even if the method is hands-off. Who named it is anyone’s guess — perhaps a garlic-loving neighbor or an overenthusiastic home cook — but one thing’s certain: “the way to a man’s heart is through his stomach.” Ready to prove the saying true? Give this recipe a try and see how fast the plate clears.
Why You’ll Love This
This Garlic Roasted Chicken is irresistible for three big reasons. First, the main highlight: the garlic-infused butter sauce that bathes the chicken while it cooks, giving every bite deep, savory richness and a silky mouthfeel. Second, making a whole chicken at home saves money compared to buying individual cuts or restaurant rotisserie chicken, and it stretches into several meals — dinner, sandwiches, and salads. Third, the flavor boosters — mashed garlic, paprika, butter, and a touch of broth — create a balanced, aromatic profile that’s both comforting and impressive. If you enjoy rich, saucy chicken, you might also like the stuffed chicken variations on the blog for a different presentation and texture. Don’t wait — make it tonight and treat your family to something special.
How to Make: Quick Overview
This recipe is easy because most of the work is prep: cleaning and seasoning the chicken and making the garlic paste. The crock pot does the heavy lifting, producing tender, fall-off-the-bone meat with a rich, buttery garlic sauce. Expect melt-in-your-mouth texture, creamy garlic butter flavor, and a slightly crisp finish if you briefly broil the bird at the end (optional). Prep time: about 15 minutes. Cooking time: 6–8 hours on LOW. Standout element: the garlic-infused butter sauce that you spoon over each serving.
Ingredients
- 5 lb whole chicken, cleaned and patted dry
- 2 tsp salt, for seasoning inside and out
- 1 tsp black pepper, freshly ground if possible
- 5 cloves garlic, mashed smooth into a paste
- 1 tsp paprika, for color and mild smoky flavor
- 1/4 lb butter, sliced and chilled or room temperature
- 1/2 cup canned chicken broth, poured around (not over) the chicken in the crock pot
Directions
- Clean the chicken and pat it dry with paper towels. Make sure the cavity is free of giblets. Dry skin helps flavor penetrate and reduces excess moisture.
- Season the chicken inside and out with 2 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Rub the spices all over the skin and inside the cavity for even flavor.
- Prepare the garlic paste by smashing 5 cloves of garlic with a pinch of salt and a fork until smooth. Stuff the cavity with half of the garlic paste, spreading it inside to perfume the bird.
- Arrange the butter slices over and inside the chicken: tuck some slices under the skin if you can (carefully lift the skin from the breast with your fingers) and place the rest inside the cavity. This creates pockets of melted butter that baste the meat as it cooks.
- Pour 1/2 cup canned chicken broth around the chicken in the crock pot — do not pour it directly over the seasoned skin. The broth adds moisture and helps build the garlic butter sauce without washing away the seasoning.
- Cook on LOW for 6–8 hours, resisting the temptation to lift the lid. Lifting the lid releases heat and extends cooking time; check only near the end. The chicken is done when the internal temperature reads 165°F (74°C) in the thickest part of the thigh and juices run clear.
- Serve with the garlic-infused butter sauce from the pot spooned over the chicken. For a browned finish, place the cooked bird under a hot broiler for 3–5 minutes, watching carefully so the skin doesn’t burn.
What to Serve With
Create a full meal by pairing this Garlic Roasted Chicken with complementary sides:
- Creamy mashed potatoes or buttery egg noodles to soak up the garlic butter sauce.
- Roasted or steamed green beans, asparagus, or a simple lemon-garlic sauté for freshness.
- A crisp green salad with vinaigrette to cut the richness.
- Warm crusty bread for mopping up the pan juices.
- Light-bodied white wine like Pinot Grigio or a fruity red like Beaujolais, or iced tea for a non-alcoholic option.
Top Tips for Perfecting
- Ingredient substitutions: swap unsalted butter if you want tighter control over sodium; use low-sodium chicken broth and adjust salt to taste.
- Timing adjustments: if short on time, cook on HIGH for 3–4 hours, but check early; low and slow gives the best texture.
- Flavor enhancements: add a squeeze of lemon juice to the sauce before serving, or tuck a few sprigs of thyme or rosemary into the cavity for an herbal note.
- Common mistakes to avoid: don’t skip patting the chicken dry — wet skin equals less browning and diluted seasoning. Also avoid opening the lid frequently.
- Safety tip: always use a meat thermometer to confirm doneness rather than guessing by time alone.
Storing and Reheating Tips
- Refrigeration: cool leftovers to room temperature within two hours, then store in an airtight container for up to 3–4 days.
- Freezing: remove meat from bone, place in freezer-safe containers or bags with some of the garlic butter sauce to prevent drying, and freeze for up to 3 months.
- Reheating: gently reheat in a low oven (325°F) covered with foil until warmed through, or reheat individual portions in a skillet with a splash of broth and a spoonful of the garlic butter sauce to retain moisture. Avoid microwaving large pieces which can dry the meat; use short bursts on low power if microwaving.
FAQs
Can I use boneless chicken or chicken pieces instead of a whole bird?
Yes. Adjust cooking time: bone-in thighs or breasts need less time than a whole chicken; cook on LOW for 4–6 hours until internal temperature reaches 165°F (74°C). Boneless pieces will cook faster — check after 2–3 hours.
Is it safe to cook chicken in the crock pot with butter?
Absolutely. Butter adds flavor and fat that helps baste the chicken. Ensure the chicken reaches the safe internal temperature of 165°F (74°C).
Can I make this recipe without butter for a lighter version?
Yes. Swap butter for olive oil slices or use a smaller amount of butter mixed with olive oil. The dish will be lighter but still flavorful with the garlic paste and broth.
How do I get crispier skin if I want a roasted finish?
After the chicken finishes in the crock pot, place it on a baking sheet and broil in the oven for 3–5 minutes until the skin crisps. Watch carefully to avoid burning.
What should I do with leftover bones?
Use them to make homemade chicken stock: simmer with water, onion, carrot, celery, and herbs for several hours, then strain and freeze for future soups and sauces.
Conclusion
This Garlic Roasted Chicken is worth making because it transforms a simple whole bird into a restaurant-quality meal with minimal hands-on time, an irresistibly garlicky butter sauce, and budget-friendly leftovers that stretch through the week. It’s easy enough for beginners and flexible enough for cooks who want to tweak flavors. If you’d like inspiration for a garlic-forward roast with a different dramatic presentation, check out this classic 40 Cloves of Garlic Roasted Chicken recipe for another take on garlic-roasted perfection.
Garlic Roasted Chicken
Equipment
- Crock Pot
- Mixing Bowl
- Meat Thermometer
Ingredients
Main Ingredients
- 5 lb whole chicken cleaned and patted dry
- 2 tsp salt for seasoning inside and out
- 1 tsp black pepper freshly ground if possible
- 5 cloves garlic mashed smooth into a paste
- 1 tsp paprika for color and mild smoky flavor
- 1/4 lb butter sliced and chilled or room temperature
- 1/2 cup canned chicken broth poured around (not over) the chicken in the crock pot
Instructions
- Clean the chicken and pat it dry with paper towels. Make sure the cavity is free of giblets. Dry skin helps flavor penetrate and reduces excess moisture.
- Season the chicken inside and out with 2 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Rub the spices all over the skin and inside the cavity for even flavor.
- Prepare the garlic paste by smashing 5 cloves of garlic with a pinch of salt and a fork until smooth. Stuff the cavity with half of the garlic paste, spreading it inside to perfume the bird.
- Arrange the butter slices over and inside the chicken: tuck some slices under the skin if you can and place the rest inside the cavity.
- Pour 1/2 cup canned chicken broth around the chicken in the crock pot — do not pour it directly over the seasoned skin.
- Cook on LOW for 6–8 hours, resisting the temptation to lift the lid. The chicken is done when the internal temperature reads 165°F (74°C) in the thickest part of the thigh and juices run clear.
- Serve with the garlic-infused butter sauce from the pot spooned over the chicken. For a browned finish, place the cooked bird under a hot broiler for 3–5 minutes, watching carefully so the skin doesn’t burn.
