Description

This Crockpot Whole Chicken is a delightful meal featuring tender, juicy chicken seasoned with garlic and onion, combined with hearty vegetables for a quick and satisfying dinner.

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

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Instructions

Spray the slow cooker with cooking spray. Use a 6-quart slow cooker for best results.
Rub the chicken with olive oil, then mix the seasonings and sprinkle them over the chicken. Tuck the wings beneath the chicken to prevent burning.
Place the cut vegetables in the bottom of the slow cooker, then place the chicken on top. Cook on low for 4 to 6 hours until the internal temperature reaches 165°F.
Prepare a baking sheet with aluminum foil and place the chicken on it. Broil on low for 5 to 10 minutes until golden brown, keeping a close eye to ensure it doesn’t burn.
Tent the chicken with foil and let it rest for 10 minutes before slicing.
If the vegetables are not fully cooked, cover and switch the slow cooker to high until they are tender.

Notes

For extra flavor, consider adding herbs like rosemary or thyme to the seasoning mix.
Make sure to check the doneness of the chicken with a meat thermometer to ensure safety.
Using a mix of root vegetables can add different flavors and textures.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 4g
Protein: 34g
Cholesterol: 95mg