Slow Cooker Roast Chicken with Vegetables
This dish features a whole chicken cooked slowly in a slow cooker, resulting in tender, juicy meat with crispy skin on the final broil. Caramelized vegetables surround the chicken, creating a hearty, flavorful meal with a comforting aroma and rich, rustic appearance.
Equipment
- Slow Cooker
- Broiler or Oven
Ingredients
- 1 whole chicken preferably with skin on
- 4 carrots peeled and cut into chunks
- 3 stalks celery sliced
- 1 onion onion sliced into rings
- 2 cloves garlic minced
- 1 cup chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper for seasoning
Instructions
- Rub the chicken all over with salt, pepper, paprika, and thyme, then set aside to marinate briefly.
- Heat olive oil in a skillet over medium-high heat, then sear the chicken until golden brown on all sides—this develops flavor and a crispy skin look.
- Place the sliced onion, carrots, and celery into the bottom of the slow cooker, creating a bed for the chicken.
- Transfer the seared chicken on top of the vegetables, then pour chicken broth over everything. Add minced garlic on top of the chicken for added aroma.
- Cover with the lid and cook on low for about 6 hours, until the chicken is fall-off-the-bone tender and the vegetables are soft and flavorful.
- Once cooking is complete, carefully remove the chicken and set it on a baking sheet. Broil in the oven for 3-4 minutes until the skin crisps up and turns a golden brown.
- Meanwhile, spoon the caramelized vegetables and cooking juices from the slow cooker into a serving dish; taste and adjust seasoning as needed.
- Slice the crispy-skinned chicken and arrange it on a platter alongside the vegetables. Pour some of the juices over the top for extra flavor.
- Serve hot, enjoying the tender meat with crispy skin and the savory, caramelized vegetables.
