Description
This Crockpot Whole Chicken is juicy and flavorful, featuring a savory blend of spices and fresh vegetables. Perfect for a quick family dinner, it’s ready with just 10 minutes of prep!
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, cut into wedges
- 2 medium carrots, cut into pieces
- 1 medium yellow onion, cut into wedges
Instructions
- Spray the slow cooker with cooking spray. A 6-quart slow cooker works best for this recipe.
- Rub the chicken with olive oil. Mix the seasonings in a small bowl and sprinkle them over the chicken. Tuck the wings beneath the chicken to prevent burning.
- Place the vegetables in the bottom of the slow cooker and position the chicken on top.
- Cook on low for 4 to 6 hours, or until the chicken's internal temperature reaches 165°F and the juices run clear.
- Prepare a rimmed baking sheet with aluminum foil and place the chicken under the broiler on low for 5 to 10 minutes to achieve a golden brown color.
- Tent the chicken with foil and allow it to rest for 10 minutes before slicing.
- If the vegetables aren't soft when the chicken is done, cover and turn the slow cooker to high, cooking until the vegetables are tender.
Notes
Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
Using a thermometer will ensure the chicken is perfectly cooked without drying out.
If you prefer, you can skip the broiler step for a softer skin.
Nutrition
- Serving Size: 1/6 of the chicken
- Calories: 380
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg