Crockpot roasted chicken
This crockpot roasted chicken recipe with vegetables is a game changer, come home to a lovely roast meal even if you have been out all day!
Servings: 4 servings
Calories: 543kcal
Equipment
- 1 Crockpot Slow Cooker
Ingredients
- potatoes
- 4 medium carrots
- 2 Tablepsoons olive oil
- salt and pepper
- 1 whole chicken
- 1 lemon
- 1 handful thyme
Instructions
- Ensure your potatoes are of even size around golf ball size, any larger than this cut in half. Place them in the bottom of your crockpot.
- Top and tail and peel your carrots then cut in half. Place them in the bottom of your crockpot.
- Add 1 tablespoon of olive oil and salt and pepper, and mix the vegetables around so they are all well coated in the oil and seasoned.
- Stuff the chicken cavity with thyme and halved lemon.
- Sit the chicken on top of the vegetables in your slow cooker. Pour 1 tablepoon of olive oil and salt and peepper on the chicken, rub the oil and seasoning onto the chicken so all the skin is coated.
- Turn your slow cooker to low and cook for 8 hours, alternatively turn your slow cooker to high and cook for 4 hours.
- Optional: Remove the chicken and vegetables from the slow cooker, place in a roasting pan and grill in the oven at high heat for a few minutes until the chicken skin is crispy.
- Enjoy
Notes
- Make sure your veggies are approximately cut to the same size (think of a golf ball)
- How to tell if your chicken is cooked: You can either use a meat thermometer, your whole chicken is cooked if it has reached a temperature above 82 degrees Celsius. If you do not have a meat thermometer you can tell if your chicken is cooked by checking the juices. They will run clear when your chicken is fully cooked.
- Do take the time to pop the roast chicken and vegetables under the grill for a few minutes before serving. Roast chicken is so lovely when there is some crispy skin and caramelisation on the vegetables.
- Save any of the liquid left in the crock pot to make the most delicious gravy.
- And now for my favourite tip.. don't bother cleaning your crock pot when you remove the chicken and vegetables, after you have carved the chicken return the bones and skin to the crock pot to make crock pot bone broth!
- Leftovers will be perfect for making shredded chicken sandwiches or chicken salad
- Potatoes: I like to use baby roast potatoes so that there is minimal prep, you can just pop them in whole. Make sure you choose a floury type of potato like Agria rather than a waxy potato.
- Carrots: You can absolutely substitute for other vegetables if you prefer, parsnip, yams, chunks of pumpkin and onions all work well.
- Olive oil: If you don't have olive oil, no worries any oil is fine.
- Salt and pepper: A bit of seasoning always helps a roast chicken meal taste its best.
- Whole chicken: This recipe is designed using a whole chicken I use a chicken that weighs approximately 1.5kg to 3 pounds.
- Lemon and Thyme: The lemon and time add optional flavor you can make a slow cooker roasted chicken without adding the lemon or thyme.
Nutrition
Serving: 1serving | Calories: 543kcal | Carbohydrates: 30g | Protein: 39g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 183mg | Potassium: 1120mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10478IU | Vitamin C: 46mg | Calcium: 64mg | Iron: 3mg