Description
A delicious and easy slow cooker recipe for roasting chicken with vegetables.
Ingredients
Scale
- 4 to 5 pounds roasting chicken (bag and giblets removed)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 pound red potatoes (about 5 medium, cut into wedges)
- 2 medium carrots (cut into pieces)
- 1 medium yellow onion (cut into wedges)
Instructions
- Spray the slow cooker with cooking spray. I use a 6-quart slow cooker, and the chicken and vegetables fit perfectly.
- Rub the chicken with olive oil. Combine the seasonings in a small bowl, then sprinkle them over the chicken. Tuck the chicken wings beneath the chicken so they don’t burn on the edges of the slow cooker.
- Place the cut-up vegetables into the bottom of the slow cooker. Place the chicken on top. Cook on low for 4 to 6 hours or until an instant-read thermometer reads 165 degrees Fahrenheit and the juices don’t run pink.
- Line a rimmed baking sheet with aluminum foil. Place the chicken on it, and place it under the broiler set on low for 5 to 10 minutes or until the chicken is golden brown. Watch it closely so it doesn’t burn.
- Tent the chicken with foil and let it rest for 10 minutes before slicing.
- If the vegetables aren’t done when the chicken is, remove the chicken from the slow cooker, return the lid, and turn the slow cooker to high. Continue cooking the vegetables until they are soft.
Notes
- Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit for safety.
- This recipe is great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg