Crock-Pot Chicken with Vegetables and Herbs
Tender, juicy chicken with potatoes and carrots makes a comforting family dinner. For the golden finish shown in the photo, finish it in the oven—the Crock-Pot cooks the chicken gently but won’t crisp the skin.
Servings: 4–6
Prep time: 20 minutes
Estimated cooking time: 4–5 hours on HIGH or 6–7 hours on LOW, depending on the chicken’s size and your slow cooker.
Ingredients
- 1 whole chicken, about 3½–4 pounds, fully thawed with giblets removed
- 1⅓ pounds baby potatoes, halved
- 3 carrots, cut into approximately ¾-inch pieces
- 1 large onion, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 2 fresh rosemary sprigs
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ cup chicken broth
- Fresh parsley, for garnish
Instructions
- Place the potatoes, carrots, and onion in the bottom of the Crock-Pot. Add the chicken broth.
- Pat the chicken dry with paper towels. Combine the olive oil, garlic, paprika, thyme, salt, and pepper. Rub the mixture all over the chicken.
- Place the chicken breast-side up on top of the vegetables. Add the rosemary sprigs and cover.
- Cook on HIGH for approximately 4–5 hours or LOW for 6–7 hours, keeping the lid closed during cooking.
- Check with a food thermometer: the chicken must reach 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, without touching bone. The vegetables should also be tender. Always thaw chicken before cooking it in a slow cooker. www.fsis.usda.gov
- For a golden finish, carefully transfer the chicken and vegetables to a metal roasting pan. Brush the chicken with a little olive oil and place in a preheated 425°F oven for approximately 10–15 minutes, watching closely until browned.
- Let the chicken rest for 10 minutes. Garnish with parsley and serve with the cooking juices.
Serving suggestion: Pair with white rice and a fresh green salad.
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