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Slow-Cooker Roast Chicken

Prep 25 min
Total 6 hr 25 min
Servings 4

The secret to a moist and flavorful roast chicken? Cook it in the slow cooker! Line slow cooker with potatoes, carrots and onions, add a chicken, and cook. A classic meal with minimal effort and clean up. MORE + LESS -

Baked Bree

September 26, 2016

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;