Description
A hands-off, comforting meal with tender chicken, potatoes, and carrots soaked in rich broth and herbs.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 4 medium potatoes, chopped
- 4 carrots, sliced
- 1 onion, quartered
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Place the chopped potatoes, sliced carrots, and quartered onion at the bottom of the crockpot in an even layer. Sprinkle the minced garlic over the vegetables.
- Season the whole chicken inside and out with salt, pepper, dried thyme, and dried rosemary. Rub the spices into the skin and cavity.
- Place the seasoned chicken on top of the vegetables, breast side up. Pour the chicken broth around the chicken.
- Cover the crockpot and cook on low for 6–8 hours or on high for 4–5 hours until the chicken reaches an internal temperature of 165°F.
- Carefully lift the chicken out and let it rest for 5–10 minutes. Taste the vegetables and season with extra salt and pepper if needed. Carve the chicken and serve with the cooked vegetables and spoon over the cooking juices.
Notes
For a crispy skin finish, place the cooked chicken under a hot broiler for 3–5 minutes after slow cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.5g
- Protein: 36g
- Cholesterol: 200mg