Description
This Crockpot Whole Chicken is simple to prepare, packed with flavor, and ideal for family dinners. Just 10 minutes of prep for a tender, juicy meal!
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
Instructions
- Spray the slow cooker with cooking spray.
- Rub the chicken with olive oil. Combine the seasonings and sprinkle them over the chicken, tucking the wings beneath.
- Place cut-up vegetables into the slow cooker and position the chicken on top. Cook on low for 4 to 6 hours until the chicken reaches 165°F and juices run clear.
- Prepare a baking sheet with foil and broil the chicken on low for 5 to 10 minutes until golden brown, monitoring closely to prevent burning.
- Tent the chicken with foil and let it rest for 10 minutes before slicing.
- If the vegetables are not done when the chicken is ready, cover with the lid, set the slow cooker to high, and continue cooking until soft.
Notes
Using a 6-quart slow cooker is recommended for this recipe.
Make sure to monitor the chicken while broiling to avoid burning.
Tucking the wings beneath helps ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg