Slow Cooker Roast Chicken with Vegetables
This dish features whole chicken cooked slowly in a slow cooker, combined with hearty vegetables and herbs. The final result is tender, juicy chicken with crispy skin and roasted vegetables infused with savory flavors, all cooked in their own juices for a rustic, comforting presentation.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 1 whole chicken, whole preferably at least 4 lbs
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary or thyme if preferred
- 2 large carrots peeled and cut into chunks
- 3 russet potatoes cut into wedges
- 1 large onion sliced into rings
- 1 tablespoon olive oil
- 1 teaspoon paprika optional, for flavor and color
- to taste salt and pepper
Instructions
- Begin by patting the whole chicken dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, and paprika for a pop of color and flavor. Place the herbs inside the cavity if you like, or tuck them underneath the chicken.1 whole chicken, whole
- Arrange the chopped carrots, potatoes, and sliced onion at the bottom of the slow cooker. Drizzle them with a little olive oil and season lightly with salt and pepper. Scatter some additional rosemary sprigs on top for fragrance.1 whole chicken, whole
- Place the prepared chicken right on top of the vegetables in the slow cooker. Tuck in the garlic cloves around the chicken for aromatic flavor.1 whole chicken, whole
- Cover the slow cooker with its lid and set it on low. Let the chicken cook gently for about 4 hours, until the meat is tender and, if measured, reaches an internal temperature of 165°F, with juices running clear.
- Halfway through, you can open the lid briefly to check the vegetables and baste the chicken with its juices for extra flavor and moisture.
- Once cooked, carefully remove the chicken from the slow cooker and let it rest for about 10 minutes. The vegetables will have roasted in the juices, developing a tender texture with some caramelization.
- Carve the chicken into pieces, revealing juicy, tender meat with crispy skin if the skin has browned during cooking. Serve alongside the roasted vegetables for a hearty, rustic meal.
