Slow Cooker Roast Chicken & Vegetables

by

Ingredients

· 1 whole chicken (4-5 lbs / 1.8-2.2 kg), giblets removed
· 2 tbsp olive oil or avocado oil
· 1.5 lbs potatoes (Yukon Gold, red, or baby potatoes), chopped into 1.5-inch chunks
· 3-4 large carrots, peeled and cut into 1-inch chunks
· 1 large onion, cut into large chunks
· 4 cloves garlic, minced
· 1 lemon, halved
· Fresh herbs: A few sprigs of rosemary, thyme, and/or sage

For the Dry Rub:

· 1.5 tsp salt
· 1 tsp black pepper
· 1 tsp paprika (smoked paprika is great for depth)
· 1 tsp garlic powder
· ½ tsp onion powder
· Optional: ½ tsp dried thyme or oregano

Instructions

1. Prep the Chicken: Pat the chicken completely dry with paper towels. This is crucial for browning. Rub the chicken all over with the olive oil.
2. Make the Rub & Season: In a small bowl, mix all the dry rub ingredients (salt, pepper, paprika, garlic powder, onion powder). Sprinkle this mixture evenly all over the chicken, including inside the cavity.
3. Brown the Chicken (Highly Recommended): Heat a large skillet over medium-high heat. Carefully place the chicken in the hot, dry skillet (breast-side down first) and sear for 4-5 minutes until golden brown. Turn and sear the other side and the legs until nicely colored. This step adds immense flavor.
4. Prep the Slow Cooker: Place the chopped onion, carrots, and potatoes in the bottom of the slow cooker. Sprinkle with the minced garlic and a pinch of salt and pepper. Toss to combine.
5. Assemble: Place the seared chicken on top of the vegetables, breast-side up. Stuff the cavity with the lemon halves and fresh herb sprigs.
6. Cook: Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours. The chicken is done when the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. The legs should wiggle easily.
7. Optional Crispy Skin (Oven Finish): For crispy skin, carefully transfer the cooked chicken to a baking sheet. Place it under a preheated broiler for 3-5 minutes, watching closely to prevent burning, until the skin is golden and crispy.
8. Rest and Serve: Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute. Serve with the tender vegetables from the slow cooker.

Leave a Comment