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Crock Pot Whole Chicken with Vegetables Recipe

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4.2 from 8 reviews

This easy and flavorful Crock Pot Whole Chicken recipe delivers a tender, juicy chicken cooked low and slow with aromatic spices, fresh vegetables, and broth. Perfect for a hands-off meal, it features a simple seasoning blend rubbed over a whole chicken, slow-cooked atop hearty carrots, onions, and optional potatoes. For a crispy finish, the chicken can be broiled briefly after cooking. Ideal for comforting dinners with minimal prep and maximum flavor.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 1 whole chicken (3 to 4 pounds)
  • 2 Tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 lemon, cut in half

Vegetables and Broth

  • 1 large red onion or yellow onion, diced
  • 4 large carrots, diced
  • 2 to 4 Yukon gold potatoes, chopped into bite-sized pieces (optional)
  • ½ cup chicken broth or water

Instructions

  1. Prepare the chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels. Remove any internal organs such as liver or neck from inside the cavity, and either set them aside or discard.
  2. Make the spice blend: In a small bowl, combine the garlic powder, onion powder, dried parsley, paprika, and sea salt. Mix well to create the seasoning mix.
  3. Season the chicken: Drizzle the avocado oil over the entire chicken. Using your hands, rub the oil evenly across the surface. Sprinkle the spice blend all over the chicken, patting it into the skin to ensure it sticks. If available, tie the chicken legs together with kitchen twine to keep their shape during cooking.
  4. Optional marinating step: For enhanced flavor and tenderness, cover the seasoned chicken and refrigerate it for a few hours before cooking. If short on time, proceed immediately to the next step.
  5. Prepare the slow cooker base: Spread the diced onion, carrots, and optional potatoes evenly across the bottom of the slow cooker. Pour the ½ cup chicken broth or water over the vegetables.
  6. Place the chicken in the crock pot: Set the seasoned whole chicken on top of the vegetable bed. Secure the lid on the slow cooker.
  7. Slow cook the chicken: Cook on high for 3.5 to 4 hours, or on low for 6 to 8 hours, until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of the breast, avoiding the bone.
  8. Check doneness: Use a meat thermometer to confirm the chicken has reached a safe internal temperature of 165°F. Remove from slow cooker carefully, transferring to a rimmed baking sheet to catch any juices.
  9. Optional broil for crispy skin: For golden, crispy skin, place the chicken under a preheated oven broiler for 4 to 8 minutes, watching closely to avoid burning, until the skin crisps to your liking. Let the chicken rest for 10 to 15 minutes before carving.
  10. Serve: Slice the rested chicken with a sharp knife and serve alongside the slow-cooked vegetables and any additional desired sides.

Notes

  • Removing moisture from the chicken surface before seasoning helps achieve better flavor adherence and crispness if broiled.
  • Kitchen twine keeps the chicken legs neat during cooking but is optional.
  • Broiling after slow cooking is optional but recommended for crispy skin finish.
  • Use a reliable instant-read thermometer to ensure food safety.
  • The cooking time may vary slightly depending on your slow cooker model and chicken size.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Find it online: https://recipesvibe.com/crock-pot-whole-chicken-with-vegetables-recipe/