Slow Cooker Whole Chicken with Vegetables2022-07-01
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat4 g
Trans Fat0 g
Unsaturated Fat4 g
Slow cooker whole chicken with vegetables. Whole chicken with root vegetables cooked in a slow cooker and then roasted in an oven. Delicious! You may also like Slow Cooker Traditional Chicken Soup Recipe
Slow Cooker Whole Chicken with Vegetables
- 4-5 pound chicken, giblets and neck removed
- 4 carrots, peeled
- 1/2 pound (240 g) Brussels sprouts
- 1 medium yrllow onion, peeled
- 4 fresh rosemary sprigs
- 2 teaspoons kosher salt
- 1½ teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 4 teaspoons olive oil, plus extra for brushing
- 5 garlic cloves, peeled and smashed
In a 6-quart (6 L) slow cooker, combine carrots, Brussels sprouts, onion, garlic, and rosemary sprigs. Create a nest for the chicken.
In a small mixing bowl, combine salt, black pepper, paprika, dried thyme, and olive oil. Stir well.
Using paper towels, dry the inside and outside of the chicken. Spread the seasoning mixture evenly over the chicken. Arrange the chicken breast side up over the vegetables.
Cover the pot. Cook on a low-heat setting for 6-8 hours or until chicken and vegetables are tender.
Turn off the cooker and open the lid. Carefully remove cooked chicken from the crock pot and transfer it to an aluminum foil-lined baking pan with a rack on top. Brush cooked chicken with extra olive oil. Broil 10-inch (25 cm) away from the top of the oven until skin is nicely browned and crisp, for about 5 minutes.
Remove roasted chicken from the oven and transfer it to a serving plate. Set aside.
Remove cooked vegetables from the slow cooker and transfer them to the same foil-lined baking pan. Broil for 8-10 minutes.