Slow-Cooker Roast Chicken

Name: Slow-Cooker Roast Chicken
Prep time: 25 min
Total time: 6 h 25 min
Yield: 4
Ingredients: 1 whole roasting chicken (3 1/2 - 4 1/2 pounds/1.5-2 kg); 1 large onion, chopped; 1 pound (500 g) baby/mini Yukon Gold potatoes; 4 whole peeled carrots, chopped; 1 whole lemon (reserve zest); 4 tablespoons room temperature butter; 2 cloves minced garlic; 2 teaspoons chopped fresh rosemary; 2 teaspoons fresh thyme; 2 teaspoons salt; 1 teaspoon freshly ground pepper

Prep 25 min
Total 6 hr 25 min
Servings 4

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Created Jun 4, 2018

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Ingredients

1 whole roasting chicken (3 1/2 - 4 1/2 pounds/1.5-2 kg)
1 large onion, chopped
1 pound (500 g) baby/mini Yukon Gold potatoes
4 whole peeled carrots, chopped
1 whole lemon (reserve zest)
4 tablespoons room temperature butter
2 cloves minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper

Steps

1

Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2

Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3

In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4

Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5

Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6

Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.

Nutrition Information

640 Calories, 35g Total Fat, 50g Protein, 30g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 4

Calories: 640

Total Fat: 35g

Saturated Fat: 14g

Trans Fat: 1g

Cholesterol: 185mg

Sodium: 1470mg

Total Carbs: 30g

Dietary Fiber: 4g

Sugars: 6g

Protein: 50g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.