Description
This crockpot whole chicken is packed with flavor and is super easy to make. With just 10 minutes of prep, enjoy a comforting meal with tender chicken and savory veggies, perfect for busy evenings.
Ingredients
Scale
- 4 to 5 pounds roasting chicken, bag and giblets removed
- 2 tablespoons olive oil
- 1 teaspoon kosher 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
Instructions
- Spray the slow cooker with cooking spray.
- Rub the chicken with olive oil. Mix the seasoning ingredients in a small bowl and sprinkle over the chicken, tucking the wings beneath the bird.
- Place the cut vegetables in the slow cooker and position the chicken on top. Cook on low for 4 to 6 hours until the internal temperature reaches 165°F and juices run clear.
- Prepare a rimmed baking sheet with aluminum foil. Carefully place the chicken on it, broiling under low heat for 5 to 10 minutes until golden brown, keeping a close watch to prevent burning.
- Tent the chicken with foil and let it rest for 10 minutes before slicing.
- If the vegetables aren't done when the chicken is, cover the slow cooker and switch to high to finish cooking until the vegetables are soft.
Notes
Ensure the internal temperature of the chicken reaches at least 165°F.
Keep an eye on the chicken while it’s broiling to achieve the perfect golden brown.
Feel free to use your favorite vegetables for added flavor.
Nutrition
- Serving Size: 1 chicken serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg