Crockpot Whole Chicken & Veggies
Crockpot whole chicken with a rotisserie-style rub, potatoes, vegetables, and a delicious gravy to drizzle over everything. Perfect for meal prep or for Sunday dinner!Crockpot whole chicken with a rotisserie-style rub, potatoes, vegetables, and a delicious gravy to drizzle over everything. Perfect for meal prep or for Sunday dinner!
Servings: 4 -6 people
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Crockpot Whole Chicken
- 1 chicken (3-4 lbs)
- 4 carrots (peeled and coarsely chopped)
- 4 parsnips (peeled and coarsely chopped; see *)
- 2 red onions (cut into wedges)
- 10 sprigs thyme
- 5 sprigs rosemary
- 1.5 lbs baby potatoes (left whole)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir together spices for the rub, then add in the olive oil and stir to make a paste.
Pat dry a whole chicken.
Use a spoon to loosen the skin from the breast meat. Spoon ⅓ of the rub under the breast skin and try to spread evenly.
With your hands, spread the rub all over the chicken breast, legs, sides and wings.
In the bottom of a large slow cooker, add the potatoes, half the carrots, half the parsnips, and half the onions. Add 5 sprigs of thyme and 3 sprigs of rosemary.
Place the chicken on top of the veggies. Squeeze 1 of the onions into the cavity of the chicken along with the remaining thyme and rosemary.
Arrange the remaining veggies around the sides of the chicken. Make sure that the chicken is deep enough in the slow cooker that the lid does not touch the chicken.
Cook on high for 3 ½- 4 hours. Check internal temp at 3 ½ hours.
For Crispy Skin
When chicken is ready, carefully remove from the slow cooker and transfer to a baking sheet along with the potatoes. See *note
Broil for 3-5 minutes, keeping an eye on the chicken skin so it doesn't burn.
Allow chicken to rest for 10 minutes before serving.
While chicken is broiling and resting, strain off solids and transfer pan drippings to a small/medium pot.
Stir together cornstarch + water and whisk into the pot. Simmer, stirring frequently for 5-10 minutes, until thickened.
Serve chicken with a drizzle of gravy.
* when broiling the chicken, you may want to place a small square of foil over the breast meat, removing during the last few minutes, so the chicken browns evenly
** this recipe does not make a huge portion of vegetables (due to the size constraints of the slow cooker). I recommend preparing an extra 4 cups of veggies or a side salad to serve.
*** larger chickens may work for this recipe, but you will need to reduce the amount of veggies in the slow cooker and cook for longer.
Serving: 1/6 of batch | Calories: 439kcal | Carbohydrates: 33g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 516mg | Potassium: 1000mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7215IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 3mg