Slow Cooker Roast Chicken with Caramelized Vegetables
This dish combines chicken and vegetables cooked slowly in a crockpot, resulting in tender, juicy meat and soft, flavorful vegetables. The chicken becomes fall-off-the-bone tender with aromatic herbs, while the vegetables soften into a rich, roasted confetti of colors and textures, creating a comforting one-pot meal.
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Calories: 400kcal
Servings: 4
Equipment
- Slow Cooker
- Sharp Knife
- Tongs
Ingredients
- 1 whole chicken (preferably bone-in, skin-on) patted dry
- 4 large carrots peeled and sliced
- 3 stalks celery chopped
- 1 large red onion sliced
- 4 cloves garlic minced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/2 cup chicken broth for added moisture
- to taste salt and pepper
Instructions
- Start by patting the chicken dry with paper towels, then season it generously with salt, pepper, and a little thyme for flavor. Place it into the slow cooker, skin side up, so it can baste in its juices.
- Next, prepare the vegetables: peel and slice the carrots, chop the celery, and thinly slice the red onion. Arrange the vegetables around and under the chicken for even cooking and flavor.
- Mince the garlic cloves and sprinkle them over the chicken and vegetables, then add the fresh thyme on top. Drizzle olive oil over everything, which helps with browning and enhances flavor.
- Pour the chicken broth into the slow cooker to keep the ingredients moist during the long cook. Cover with the lid and set to cook on low for about 6 hours, until the chicken is tender and easily falls apart.
- During cooking, the vegetables will soften and caramelize slightly, releasing a sweet aroma. The chicken’s skin will become tender and flavorful, while the meat remains juicy and pull-apart tender.
- Once the cooking time is up, carefully transfer the chicken to a serving platter. Use tongs to check the vegetables—they should be soft, aromatic, and slightly caramelized.
- Serve the chicken alongside the roasted vegetables, spooning some of the flavorful cooking juices over the top to enhance moisture and taste.
Notes
For extra crispy skin, remove the chicken after slow cooking and broil it briefly in the oven until golden brown. You can also add potatoes or other root vegetables for variation.
Nutrition
Calories: 400kcal | Carbohydrates: 25g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 4mg