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Prep 25min
Total6hr25min
Servings4
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Ingredients
1
whole roasting chicken (3 1/2 - 4 1/2 pounds)
1
large onion, chopped
1
pound baby Yukon Gold potatoes
4
whole peeled carrots, chopped
1
whole lemon (reserve zest)
4
tablespoons room temperature butter
2
cloves minced garlic
2
teaspoons chopped fresh rosemary
2
teaspoons fresh thyme
2
teaspoons salt
1
teaspoon freshly ground pepper
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Steps
1
Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2
Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3
In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4
Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5
Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 165°F in the leg and the juices run clear.
6
Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.
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Always keep the slow cooker covered for the specified cooking time. Each time the lid is removed, it allows heat to escape, adding 15 to 20 minutes to the cooking time.
Inserting a meat thermometer into the thickest part of the thigh will help ensure the internal temperature has reached at least 165 degrees Fahrenheit.
Use leftover chicken in salads, soups, sandwiches or stir frys.
Make sure you check the size of your slow cooker first so that you buy the correct size of chicken.
Root vegetables take longer to cook than other vegetables, so cut them smaller and put them on the bottom of the cooker and place the chicken on top. This not only allows the vegetables to cook all the way through but also avoids the chicken from overcooking on the bottom.
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