Slow Cooker Whole Roast Chicken Potatoes

Slow Cooker Whole Roast Chicken and Potatoes

This recipe is a perfect set-it-and-forget-it meal for a delicious and healthy dinner. The slow cooker does all the work, resulting in juicy chicken and tender potatoes.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3-4 medium potatoes, peeled and quartered
• 2 carrots, peeled and chopped (optional)
• 1 onion, quartered (optional)
• 2 cups chicken broth (low sodium)

Cooking Guide:

1. Pat the chicken dry with paper towels. In a small bowl, combine olive oil, thyme, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken, getting under the skin as well.
2. Place the quartered potatoes (and carrots and onion, if using) in the bottom of your slow cooker. Arrange them in a single layer.
3. Place the seasoned chicken on top of the vegetables, breast side up.
4. Pour the chicken broth around the chicken, being careful not to rinse off the spices.
5. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the thigh.
6. Once cooked, remove the chicken from the slow cooker and let it rest for 20 minutes on a cutting board before carving. This allows the juices to redistribute throughout the meat.
7. While the chicken rests, you can mash the cooked potatoes and vegetables with a fork or potato masher for a side dish. Alternatively, you can serve them whole.
8. Carve the chicken and serve with the potatoes and vegetables, and drizzle with pan juices from the slow cooker for extra flavor.

Tips:

• For crispier skin, you can remove the chicken from the slow cooker about 30 minutes before the end of cooking and broil it on high for a few minutes, watching closely to avoid burning.
• You can add other vegetables to this recipe, such as celery, parsnips, or Brussels sprouts.
• If you don’t have chicken broth, you can use water with a tablespoon of bouillon paste.
• Leftover chicken can be used in sandwiches, salads, or chicken pot pie.