Roast Crock Pot Chicken
Elevate your weeknight dinners with this fuss-free Roast Crock Pot Chicken! This recipe combines the rich, savory flavors of tender, slow-cooked chicken with aromatic vegetables like carrots, celery, onions, and garlic. Seasoned with a blend of paprika, garlic powder, and thyme, this dish is packed with comforting, homestyle flavor, while a hint of lemon adds a zesty brightness. The easy slow cooker method ensures your chicken stays juicy and flavorful, while a quick broil at the end delivers perfectly crisp, golden skin. With minimal prep and just one pot to clean, this recipe is perfect for busy families or meal prepping enthusiasts. Serve this hearty meal alongside the flavorful veggies and juices for a completely satisfying dinner the whole family will love.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 medium, peeled and cut into chunks Carrots
- 3 medium, cut into chunks Celery stalks
- 1 large, peeled and quartered Yellow onion
- 4 whole, peeled Garlic cloves
- 3 tablespoons, softened Unsalted butter
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 small, halved Lemon
Instructions
Remove the giblets from the chicken cavity, if included, and pat the chicken dry with paper towels.
Rub the softened butter all over the chicken, including under the skin if possible, to help keep it moist.
In a small bowl, mix together paprika, garlic powder, thyme, salt, and black pepper. Rub this spice mixture generously over the entire chicken, both on the skin and inside the cavity.
Stuff the lemon halves and 2 garlic cloves into the chicken cavity for added flavor.
Place the chopped carrots, celery, onion, and remaining garlic cloves at the bottom of the crock pot to form a bed for the chicken.
Add the chicken broth to the crock pot, pouring it around the vegetables at the bottom.
Place the seasoned chicken on top of the vegetables, breast-side up.
Cover the crock pot with the lid and cook on low heat for 5-6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes, watching carefully to avoid burning.
Let the chicken rest for 10 minutes before carving. Serve with the cooked vegetables and any juices from the crock pot spooned over the top for additional flavor.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 22.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1989 mg | 42% | |
*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.
