Description

This Crockpot Whole Chicken delivers irresistible flavor and easy prep. Tender meat and veggies cooked to perfection make it a go-to for quick dinners or cozy family meals.

Ingredients

Scale

1 whole roasting chicken (4 to 5 pounds, bag and giblets removed)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1 pound red potatoes (about 5 medium, cut into wedges)
2 medium carrots (cut into pieces)
1 medium yellow onion (cut into wedges)

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Instructions

Spray the slow cooker with cooking spray and prepare a 6-quart slow cooker.
Rub the chicken thoroughly with olive oil. Mix kosher salt, garlic powder, onion powder, and pepper in a small bowl, then sprinkle over the chicken. Tuck the wings under the chicken to prevent burning.
Add the cut vegetables to the bottom of the slow cooker, and place the chicken on top. Cover and cook on low for 4 to 6 hours, or until the internal temperature reaches 165°F and juices run clear.
Prepare a rimmed baking sheet with aluminum foil. Once cooked, place the chicken on the sheet and broil on low for 5 to 10 minutes, monitoring closely until golden brown.
Tent the chicken with foil and let it rest for 10 minutes before slicing.
If the vegetables are not done, cover the slow cooker with the lid and set to high, cooking until the vegetables soften.

Notes

For added flavor, you can marinate the chicken in olive oil and seasonings for a few hours before cooking.
Make sure to check the internal temperature of the chicken to ensure it’s cooked thoroughly.
This recipe is perfect for meal prep, serving well as leftovers in sandwiches or salads.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 100mg