Go Back
best-slow-cooker-roast-chicken-and-vegetables-recipe
Print

Slow Cooker Roast Chicken And Vegetables

Course Main Course
Cuisine American
Keyword slow-cooker-roast-chicken-and-vegetables
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
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 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

Instructions

  • 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.

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