Description

This Crockpot Whole Chicken is a quick and flavorful option for medweek dinners! Packed with garlic, seasonings, and fresh vegetables, it’s both easy to make and incredibly satisfying. Perfect for homemade meals that comfort the family any day of the week!

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, 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 before use.
Rub the chicken with olive oil and season with the combined spices, tucking in the wings to prevent burning.
Place the chopped vegetables in the bottom of the slow cooker and set the chicken on top.
Cook on low for 4 to 6 hours, or until the chicken reaches 165°F and the juices run clear.
Transfer the chicken to a foil-lined baking sheet and broil for 5 to 10 minutes for a golden finish, watching closely to avoid burning.
Let the chicken rest under foil for 10 minutes before carving.
If the vegetables need more time, replace the lid and switch the slow cooker to high until they're tender.

Notes

For best results, use a meat thermometer to ensure the chicken is cooked through.
Feel free to add your favorite herbs to the seasoning for extra flavor.
You can substitute other root vegetables for the potatoes and carrots.

Nutrition

Serving Size: 1/6 of chicken and vegetables
Calories: 385
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg