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Home » Southern Comfort Food » Slow Cooker Roast Chicken and Vegetables

Slow Cooker Roast Chicken and Vegetables

July 29, 2014 by Melissa 10 Comments

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Make this delicious chicken dinner classic with ease using your slow cooker #roastchicken #slowcookerchicken #slowcookerroastchicken #easychickenrecipes #chicken #vegetables #slowcookerrecipes #crockpotchickenrecipes #dinner #dinnerideas #southernfood #southernrecipes

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 Roast Chicken And Vegetables

Slow Cooking 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.

Slow Cooker Roast Chicken And Vegetables

Slow Cooker Roast Chicken And Vegetables Tips

When slow cooking whole birds such as chicken or turkey there are a few things you need to know.
  • 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.
Slow Cooker Roast Chicken And Vegetables

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.

Slow Cooker Roast Chicken And Vegetables

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Helpful Kitchen Items:

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


 
 
Slow Cooker Roast Chicken And Vegetables
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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
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 Tbsp 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 Tbsp 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 Tbsp 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
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: Main Dish, Poultry, Slow Cooker, Southern Comfort Food Tagged With: carrots, chicken, crockpot, crockpot chicken, onion, potatoes, roasted chicken, slow cooked, slow cooker, Slow Cooker Roast Chicken And Vegetables

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ABOUT MELISSA

Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. Vanessa Heslop says

    September 23, 2020 at 2:40 pm

    5 stars
    Amazing easy to make recipe. I make often. After I eat the chickenone or two nights, I take all the meat off of it and add broth and noodles and make a chicken soup with rest of it so I make 2 meals outta one!!

    Reply
    • Melissa says

      September 23, 2020 at 4:15 pm

      That’s brilliant, great idea!

      Reply
  2. Sharon says

    October 28, 2019 at 11:12 am

    Can I cook it on low for 8 hour and will it be the same as high for 4

    Reply
    • Melissa says

      October 28, 2019 at 5:00 pm

      Sure, you can cook this on low. It may not take 8 hours exactly so, please check it and adjust depending on how your slow cooker performs.

      Reply
  3. Gail says

    December 9, 2018 at 1:26 pm

    4 stars
    I love this, but am not a fan of dark meat chicken. How would I adjust the cooking time if I just used bone-in whole chicken breast? Many thanks.

    Reply
    • Melissa says

      December 9, 2018 at 2:40 pm

      That’s difficult to answer not knowing if you mean one, two or four breasts. Likely around 3 hours, or until internal temperature reaches 165°F.

      Reply
  4. Jess sbell says

    December 13, 2016 at 8:12 pm

    Very Well Presented Site

    Reply
  5. Son of the south says

    June 4, 2016 at 2:09 pm

    I made this last night and it was amazing 6 people demolished it in a matter of minutes. I’m a southern’er and I love showing folks in the west how we do it in the south. They have never had food like this.

    Reply
    • Melissa says

      June 4, 2016 at 4:56 pm

      I love it, thank you!

      Reply
  6. Anonymous says

    July 30, 2014 at 11:49 pm

    Melissa,
    I just finished eating your Cheesy Chicken Spaghetti. All I have to say is, “YUM!” It was delicious and will become a staple in our house. Thank you!
    Carole

    Reply

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about

hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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