Herbed Roast Chicken for Crock Pot with Bonus Stock
Transform your weeknight dinner routine with this juicy and flavorful Herbed Roast Chicken for Crock Pot with Bonus Stock. This slow-cooked whole chicken is infused with a savory blend of dried thyme, rosemary, and paprika, while fresh garlic and zesty lemon tucked inside the cavity provide a burst of aromatic goodness. Resting atop a bed of caramelized carrots, celery, and onions, the chicken turns tender and succulent after hours of slow cooking, filling your kitchen with mouthwatering aromas. Not only does this recipe offer perfectly seasoned chicken, but the remaining liquid doubles as a rich, homemade chicken stock—ideal for soups, stews, or sauces. With just 20 minutes of prep time and a hands-free cooking process, this hearty meal is as easy as it is satisfying.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Garlic powder
- 1 whole Lemon
- 4 cloves Fresh garlic cloves
- 3 whole Carrots
- 2 whole Celery stalks
- 1 whole Yellow onion
- 1 whole Bay leaf
- 4 cups Water
Instructions
Pat the chicken dry with paper towels and ensure the cavity is free of giblets.
In a small bowl, mix together the salt, black pepper, paprika, dried thyme, dried rosemary, and garlic powder.
Rub olive oil all over the chicken, then evenly coat it with the seasoning blend, including inside the cavity.
Cut the lemon in half and place it inside the chicken cavity. Add the fresh garlic cloves to the cavity as well.
Roughly chop the carrots, celery, and onion, then layer them on the bottom of the crock pot to create a bed for the chicken.
Place the seasoned chicken, breast-side up, on top of the vegetable layer in the crock pot.
Add a bay leaf to the pot and pour in 4 cups of water around the sides of the chicken (not directly on top).
Set the crock pot to low heat and cook for 5 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Carefully remove the chicken from the crock pot and let it rest on a cutting board for 10 minutes before carving.
Strain the remaining liquid and vegetables from the crock pot through a fine mesh sieve to separate the bonus chicken stock. Discard the solids.
Serve the carved chicken with your choice of sides, and save the stock for future soups or sauces.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
