Slow Cooker Roast Chicken with Vegetables and Herbs
This dish features a whole chicken cooked slowly in a slow cooker with garlic, rosemary, and vegetables, resulting in tender, juicy meat with crispy edges from a final roasting phase. The slow cooking process melds flavors and creates a rustic, comforting appearance, with vegetables that are both soft and caramelized.
Print
Pin
Calories: 480kcal
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 1 whole chicken preferably organic or free-range
- 4 cloves garlic minced
- 2 sprigs rosemary fresh
- 3 large carrots peeled and cut into chunks
- 3 stalks celery chopped
- 1 large onion sliced
- 2 tablespoons olive oil
- 1 cup chicken broth for roasting
- to taste salt and pepper
Instructions
- Begin by preparing your chicken: pat it dry with paper towels, then season generously with salt and pepper inside and out. Place the chicken into the slow cooker on a large piece of kitchen parchment or a lined liner if your cooker allows.
- Add the minced garlic, sprigs of rosemary, and sliced onion around and inside the chicken. Scatter the carrots, celery, and drizzle the olive oil over the vegetables to coat well. Pour chicken broth into the slow cooker around the chicken.
- Cover the slow cooker with its lid and set it to low. Let it cook for about 4 hours, until the chicken is fully cooked and very tender, and the vegetables have softened and begun to caramelize slightly.
- Preheat your oven to 425°F (220°C). Carefully transfer the cooked chicken and vegetables onto a baking sheet. Discard the rosemary sprigs.
- Roast the chicken uncovered in the oven, basting occasionally with the pan juices, until the skin turns golden and crispy, about 15–20 minutes. The vegetables will develop a deep, caramelized color along the edges.
- Remove from the oven when the skin is crisp and the meat is hot and tender. Let it rest for 5 minutes before carving the chicken.
- Serve the chicken with the roasted vegetables, enjoying the juicy meat with a lightly crisp exterior and flavorful, tender vegetables.
Notes
For extra flavor, sprinkle the finished dish with fresh herbs before serving. Leftovers reheat well and can be used in sandwiches or salads.
Nutrition
Calories: 480kcal | Carbohydrates: 20g | Protein: 45g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 600mg | Potassium: 950mg | Sugar: 6g | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg