Slow Cooker Roast Chicken and Vegetables

Slow Cooker Roast Chicken and Vegetables is a one pot busy day comfort food meal. The vegetables in this dish form a sort of tasty "rack" for the chicken to sit on and the juices and seasoning from the chicken lend a spectacular flavor to them while cooking. Experiment with your favorite root vegetables and enjoy roast chicken with very little effort any day of the week.

Slow Cooker Chicken is a Lifesaver Year-Round

I love using my slow cooker year-round. In the cold months, it works to keep us filled with hearty soups and stews, and in the warm months it keeps my kitchen cool. This one pot slow cooker meal has been a lifesaver on more than one occasion for my family.

Tips for Making Slow Cooker Roast Chicken and Vegetables

• First of all, slow cookers provide a moist cooking environment but, won't crisp the skin.
• If you prefer crisp skin, you'll need to go one extra step and place the bird under the oven boiler for a few minutes at the end of cooking to brown and crisp the skin.
• The color of the finished product will also depend on the seasoning rub used. For this roast chicken, I used rotisserie chicken seasoning and I crisped the skin under the broiler for 4 minutes.
• If you opt to use a seasoning that doesn't have paprika or some sort of crushed red chili in it, the color of your chicken may appear different.
• Also, slow cookers just like ovens, can vary in intensity of heat, so adjust the cooking time based on how your equipment cooks.

Let Your Slow Cooker Make Dinner Tonight

Don't sweat dinner, dust off your slow cooker and let it do the work, instead. Dishes like this Italian inspired Slow Cooker Chicken Marsala and Crockpot Honey Garlic Chicken are the kinds of meals the family will love any day of the week.

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Helpful Kitchen Items:

• 6 Quart Crock Pot
• Carving Set
• Cast Iron Baking Pan
• Salt and Pepper Mill Set

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4.5 from 2 votes

Slow Cooker Roast Chicken And Vegetables

Prep Time15 mins

Cook Time4 hrs

Resting Time15 mins

Total Time4 hrs 15 mins

Course: Main Course

Cuisine: American

Keyword: slow-cooker-roast-chicken-and-vegetables

Servings: 8 Servings

Calories: 385kcal

Author: Melissa Sperka

Ingredients

• 1 [5] lb whole chicken
• 5 medium potatoes sliced 1-inch thick
• 2 cup sliced carrot or baby carrots
• 1 sweet onion sliced into wedges
• 1 rib celery sliced
• 4 whole clove garlic peeled
• 4 tablespoon softened butter divided
• 3 sprigs fresh thyme or 1 sprig fresh rosemary
• black pepper to taste
• Suggested seasoning choices: Rotisserie Chicken BBQ dry rub, seasoned salt, lemon pepper, Herbs de Provence, Italian, or Mediterranean seasoning

Instructions

• Spray the inside of a 6 quart oval slow cooker, or similar with cooking spray.
• Arrange the sliced vegetables and garlic cloves on the bottom of the slow cooker.
• Season lightly with the same seasoning used for the chicken and black pepper to your taste. Reserve one or two wedges of onion to stuff into the bird.
• Rinse and pat dry the chicken. Rub inside and out with 3 tablespoon softened butter or drizzle with olive oil, if preferred.
• Season the chicken inside and out with the seasoning of choice, running your fingers under the skin to loosen and allow you to season under the skin of the breast and legs, too.
• Place the reserved onion wedges and 2 sprigs of fresh thyme inside of the bird. Center the bird on top of the vegetables.
• Dot with the remaining 1 tablespoon butter. Secure the lid.
• Cook on high for 4 hours or until the juices run clear. Using a meat thermometer 165-170°F inserted into the thigh.
• Rest for 15 minutes before serving.
• Optional:
• To crisp the skin, carefully remove to an oven safe dish and place under the oven broiler for 3-5 minutes. Rest for 15 minutes, then carve and serve drizzled with the jus from the slow cooker

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 30g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 170mg | Potassium: 878mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4820IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 2mg

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