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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 Roast Chicken And Vegetables

Easy Slow Cooker Roast Chicken and Vegetables Recipe

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. How to make juicy Slow Cooker Roast Chicken and Vegetables in a crockpot:

  • Chicken – One 5 pound whole chicken.
  • Vegetables – Medium russet potatoes, carrots or baby carrots, onion and celery. You’ll also need fresh garlic cloves.
  • Fat – Salted or unsalted butter.
  • Seasonings – Garlic salt, black pepper and Rotisserie Chicken seasoning i.e. McCormick or similar.
  • Herbs – Fresh thyme or fresh rosemary.
Slow Cooker Roast Chicken And Vegetables

How to Make the Best Slow Cooker Roast Chicken and Vegetables Recipe

  • Kitchen tools you’ll need: A 6 quart or similar size slow cooker, sharp knife and cutting board, measuring cups and spoons.
  • Please note: 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.
  • Ingredients you’ll need to make homemade Slow Cooker Roast Chicken and Vegetables: One 5 pound whole chicken, potatoes, carrots, onion, celery, garlic, black pepper, rotisserie chicken seasoning, or your favorite chicken seasoning rub, fresh thyme or rosemary, softened butter and salt and pepper.
  • You can salt the chicken with garlic salt and adjust the amount according to the amount of sodium in the seasoning rub used.
  • Kitchen gadgets you’ll need: One 6 quart oval slow cooker or similar size slow cooking appliance, sharp knife and cutting board, measuring spoons and a sheet pan, a vegetable peeler, baking dish or skillet to broil at the end of cooking.
  • Store leftover Slow Cooker Roast Chicken and Vegetables chilled in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave.
Slow Cooker Roast Chicken And Vegetables

More Easy Slow Cooker Recipes to Make

Don’t sweat dinner, dust off your slow cooker and let it do the work, instead. More slow cooker recipes you may like to make:

Slow Cooker Roast Chicken And Vegetables

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Slow Cooker Roast Chicken And Vegetables

Prep Time15 minutes
Cook Time4 hours
Resting Time15 minutes
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: slow-cooker-roast-chicken-and-vegetables
Servings: 8 Servings
Calories: 385kcal
Author: Melissa Sperka


  • 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
  • 2 Tbsp rotisseries chicken seasoning i.e. McCormick
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 3 sprigs fresh thyme or 1 sprig fresh rosemary


  • Spray the inside of a 6 quart oval slow cooker, or similar with cooking spray.
  • Vegetables: Arrange the sliced vegetables and garlic cloves on the bottom of the slow cooker. Season lightly with salt and black pepper to your taste. Reserve 1-2 onion wedges for inside the chicken.
  • Chicken: Pat dry the chicken with paper towels. Rub inside and out with 3 tablespoons of softened butter. (You could also drizzle with olive oil, if preferred.)
  • Season the chicken inside and out with rotisserie chicken seasoning, garlic salt and black pepper, running your fingers under the skin to loosen seasoning under the skin of the breast and legs.
  • Place the reserved onion wedges and 2 sprigs of fresh thyme inside of the chicken. Center the chicken over the vegetables.
  • Dot the chicken with the remaining 1 tablespoon of butter. Secure the lid tightly on the slow cooker.
  • Cook on high for 4 hours or until the juices run clear. Using a meat thermometer 165-170°F inserted into the thigh.
  • Remove chicken to a platter or pan and allow to rest for 15 minutes before carving and serving.
  • Optional Broil: To crisp the skin, carefully the chicken remove to an oven safe dish. Place under the oven broiler for 3-5 minutes or until skin is golden. Rest for 15 minutes, then carve and serve drizzled with the jus from the slow cooker.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I had a 5 pound chicken, did it as instructed, and what was on top was dry, but everything the drippings touched was delicious: so maybe a large crockpot? Not sure.

    1. Slow cooking is a naturally moist cooking environment and I’ve never experienced anything dry from a crockpot. Was the lid tightly in place? If not, perhaps it could be a factor.

  2. Are there any vegetables you recommend in place of the potatoes? I’m planning to try this recipe for Thanksgiving but doing a different potato dish so I wanted something else to go with the carrots.

  3. 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!!

  4. 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.

    1. 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.

  5. 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.

  6. 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!

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