Whole Chicken and Vegetables in the Crock Pot

Whole Chicken and Vegetables in the Crock Pot
Contributor
Whole Chicken and Vegetables in the Crock Pot

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Whole Chicken and Vegetables in the Crock Pot

Chicken is a good source of protein that is low in fat and calories compared to other meats. As for vegetables — the more the merrier!” — Lisa Gorman, Director of St. Joseph Health Wellness Center

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8
Servings
1
Calories Per Serving
Deliver Ingredients

Ingredients

  • large onion, cubed
  • carrots, cut into 1-inch chunks
  • stalks celery, cut into 1-inch chunks
  • potatoes, cubed
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • whole chicken, giblets removed (about 4 pounds)
  • sprigs fresh rosemary
  • 1  Tablespoon  chopped fresh Parsley
  • 4-6  cloves garlic, diced

Directions

Place the chopped vegetables into your slow cooker, drizzle them lightly with olive oil and sprinkle with salt and pepper. Put the chicken on top, nestling it in with the vegetables.

Place the sprigs of rosemary inside the chicken. Then, rub the chicken with olive oil and sprinkle it with salt, pepper, and parsley. Sprinkle the diced garlic over the chicken and vegetables.

Cook the chicken on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 160 degrees F. The cooking time will depend on the size of the chicken. Do not add any additional liquid; the juice from the chicken will mix with the olive oil and cook the vegetables to perfection.

Nutritional Facts

Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
3mg
0%
Folate, total
3µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
1mg
0%
Water
2g
0%

Whole Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Whole Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Whole Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.