Description
This Crockpot Whole Chicken is the perfect blend of tender meat and flavorful veggies, making it an irresistible choice for a quick, homemade dinner. With just 10 minutes of prep, you can enjoy a hearty, comforting meal that’s easy to make and loaded with deliciousness.
Ingredients
Scale
- 4 to 5 pounds roasting chicken
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 pound red potatoes, cut into wedges
- 2 medium carrots, cut into pieces
- 1 medium yellow onion, cut into wedges
Instructions
- Spray the slow cooker with cooking spray.
- Rub the chicken with olive oil, combine the seasonings in a small bowl, and sprinkle them over the chicken. Tuck the chicken wings beneath to avoid burning.
- Place the cut vegetables at the bottom of the slow cooker and put the chicken on top.
- Cook on low for 4 to 6 hours until the chicken reaches 165°F and juices are clear.
- Line a rimmed baking sheet with aluminum foil, place the chicken on it, and broil on low for 5 to 10 minutes until golden brown, watching closely to prevent burning.
- Tent the chicken with foil and let it rest for 10 minutes before slicing.
- If the vegetables are not done, cover the slow cooker and turn it to high, cooking until soft.
Notes
Make sure to check the internal temperature of the chicken for safe consumption.
Feel free to add your favorite herbs for extra flavor!
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg