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Slow-Cooker Roast Chicken

5 Ratings

8 Comments

Prep 25 min
Total 6 hr 25 min
Servings 4

By Baked Bree

November 20, 2017

Ingredients

whole roasting chicken (3 1/2 - 4 1/2 pounds)

large onion, chopped

pound baby Yukon Gold potatoes

whole peeled carrots, chopped

whole lemon (reserve zest)

tablespoons room temperature butter

cloves minced garlic

teaspoons chopped fresh rosemary

teaspoons fresh thyme

teaspoons salt

teaspoon freshly ground pepper

Steps

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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 160°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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 320

% Daily Value

Total Fat: 35g; 54%
Saturated Fat 14g 70% Trans Fat 1g
Cholesterol: 185mg; 61%
Sodium: 1470mg; 61%
Potassium: 1150mg; 33%
Total Carbohydrate: 30g; 10%
Dietary Fiber 4g 18% Sugars 6g
Protein: 50g

% Daily Value*:

Vitamin A: 220%; 220%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

The meat on this crock pot whole chicken delivers the same fall-off-the-bone tenderness you expect from a slow-cooker recipe. Even better, a quick go in the oven creates an irresistible crispy skin. Pro tip: the results are even juicier when you brine your bird first.