Orange Saffron Slow Cooker Roast Chicken

Orange Saffron Slow Cooker Roast Chicken

Intense, exotic aromas and flavors for a gourmet meal you can enjoy even on busy nights.
Course Chicken, Slow Cooker
Author Brianne @ Cupcakes & Kale Chips (adapted from Weber's Big Book of Grilling)


  • One 6-8 lb chicken
  • 1/4 cup olive oil
  • two oranges zest of both and juice of one, plus the other one quartered and set aside
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 clove garlic minced or crushed
  • 1/4 teaspoon saffron
  • 1 teaspoon fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 onion quartered
  • a few sprigs of fresh rosemary and thyme


  • Dry the outside of your chicken and place inside the slow cooker.
  • In a bowl, stir together the olive oil, zest of both oranges and juice of one orange, salt, pepper, garlic, saffron, thyme and rosemary.
  • Separate the skin from the meat of the breast to form a pocket, and pour the mixture over the inside and outside and underneath the skin of the breast and rub all over to coat the chicken completely.
  • Place the remaining quartered orange, onion, and sprigs of rosemary and thyme inside and around the outside of the chicken.
  • Cover and cook on low for 6-8 hours, or until the breast reaches 165°F.
  • Remove chicken from the slow cooker, carve and serve.