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Crockpot Whole Chicken, Potatoes and Carrots
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 6 servings
3 pound whole chicken, thawed
3 teaspoon Italian Seasoning
1-1/2 teaspoon salt
1-1/2 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
6 ribs celery, chopped
6 large carrots, peeled and chopped
1 large onion, chopped
2 pounds baby potatoes, halved
fresh herbs, such as rosemary & thyme
Pat chicken dry with paper towels, remove any giblets from the cavity of the chicken and pat dry inside with paper towels.
In a small bowl, combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder, and stir in the olive oil to create a seasoning paste. Rub seasoning all over the chicken, including the inside of the cavity. Set aside.
Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a bed to place the chicken on. Place the fresh herbs on top of the vegetables. Place the whole chicken, breast-side up, on top of the vegetables and cover tightly with lid.
Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.
Optional: For crispy skin, transfer the chicken to a foil-lined sheet pan. Broil for 3-5 minutes, keeping an eye on the chicken skin so it doesn't burn. Serve warm.
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