Paprika Roast Chicken

Submitted by Krista Hurrell

Paprika Roast Chicken

4 from 1 vote
Serving: 1
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 2kg whole chicken
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Oil
  • Lemon
  • Onion


  • Make a rub out of the paprika, salt, pepper and oil just to combine.
  • Rub over the whole chicken with the paprika rub ensuring full coverage.
  • Then cut up the lemon and onion into wedges and stuff in the chickens cavity (depending on the size of the lemon and onion you may not be able to fit it all in so just fill until the cavity is full).
  • Then place in the slow cooker on low for 8 hours.


  • I like to place foil straps under my chicken to make for easier lifting once cooked.
  • The chicken produces lovely juices during cooking which i strain and thicken using cornflour and water for an amazing gravy!!
  • Enjoy with roast vegetables!! Yum!

7 thoughts on “Paprika Roast Chicken”

    1. Not brown as such like an oven. When using ones with marinade type sauce I baste often over the chicken during cooking to get that rich colour 🙂
      Alternatively you can give it a blast in the oven at the end if you want to crisp up a bit

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