Slow-Roasted Chicken with Vegetables
“Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you’ll come home to a delicious dinner.” —Anita Bell, Hermitage, Tennessee
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 6hours |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 6hours |
Ingredients
- 2 medium carrots peeled, halved lengthwise and cut into 3-inch pieces
- 2 celery ribs halved lengthwise and cut into 3-inch pieces
- 8 small red potatoes quartered
- 3/4 tsp salt divided
- 1/8 tsp pepper
- 1 medium lemon halved
- 2 garlic cloves minced
- 1 broiler/fryer chicken 3-4 lbs.
- 1 tbsp dried rosemary crushed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2-1/2 tsp paprika
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
- Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
- Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
Recipe Notes
Nutrition Facts
3 ounces cooked chicken with 2/3 cup vegetables: 329 calories, 17g fat (4g saturated fat), 88mg cholesterol, 400mg sodium, 14g carbohydrate (2g sugars, 3g fibre), 29g protein.
