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Slow-Cooker Roast Chicken

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  • 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.
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