Crockpot Roasted Chicken And Vegetables

There can never be too many great Crockpot recipes or ideas! My Crockpot isn’t getting put away these days! Be sure to go check out my Crockpot Black Bean Chili. It’s perfect for the Fall Season!

This Crockpot Roasted Chicken And Vegetables is sure to please your family with some stick-to-the-ribs satisfaction!

Crockpot Roasted Chicken with Vegetables.Find the Recipe and Directions at www.intelligentdomestications.com

Crockpot Roasted Chicken and Vegetables

Ingredients

1 whole hen

2 or 3 medium sized potatoes, peeled and cut up

3 or 4 carrots, peeled and cut up

1 medium onion, peeled and sliced in big pieces (Optional)

2-3 Tbsp. Olive Oil

1 Cup chicken Broth

2 cloves of Garlic, peeled and whole

1 Tbsp. Smoked Paprika

1 Tbsp. Sage

1  Tbsp. Crushed Rosemary

Salt & Pepper to taste

Directions

Peel and cut up all of the vegetables and set aside.

Wash the chicken and remove that little packet of parts from inside the cavity

Pat the chicken dry to prepare for browning in the skillet

Place the whole chicken in the preheated oil and brown on all side

Drain on paper toweling

Brown the whole chicken on all sides in a couple Tbsp. of Olive oil.Directions and Recipe at intelligentdomestications.com

While the chicken is draining, add the broth to the Crockpot and turn onto your lowest temperature setting

Add the vegetables to the chicken broth in the Crockpot and sprinkle with Salt, Pepper and 1/2 of the crushed Rosemary and add 1 clove of garlic

Carrots and potatoes in the bottom of the crockpot.intelligentdomestications.com

Stuffing the whole chicken

Stuff the cavity of the whole chicken with 1 clove of garlic and 1/2 the onion.

Sprinkle the inside cavity with Crushed Rosemary, Salt, Pepper and Sage

Tie the legs together ( I had to improvise by using Dental Floss, Hey! It works!)

Let’s cook it!

Place the whole chicken on top of the vegetables and sprinkle with the Smoked Paprika, Sage, and Salt & Pepper

Place the chicken on top of the vegetables in the crockpot.intelligentdomestications.com

Place the lid on and cook at the lowest setting for 6-8 hours. Crockpot temps vary, just like oven temps vary. Yours may cook a little quicker or a little longer. You could turn it to a higher setting and get it done a little faster if you like.

Crockpot Roasted Chicken and Vegetables served on a platter.intelligentdomestications.com

 

Serve and Enjoy! Your family are sure to clean their plates with this tasty and hearty dinner!

5.0 from 1 reviews
Crockpot Roasted Chicken And Vegetables
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is a hearty one pot meal prepared in the Crockpot.
Ingredients
  • 1 whole hen
  • 2 or 3 medium sized potatoes, peeled and cut up
  • 3 or 4 carrots, peeled and cut up
  • 1 medium onion, peeled and sliced in big pieces (Optional)
  • 2-3 Tbsp. Olive Oil
  • 1 Cup chicken Broth
  • 2 cloves of Garlic, peeled and whole
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Sage
  • 1 Tbsp. Crushed Rosemary
  • Salt & Pepper to taste
Instructions
  1. Peel and cut up all of the vegetables and set aside.
  2. Wash the chicken and remove that little packet of parts from inside the cavity
  3. Pat the chicken dry to prepare for browning in the skillet
  4. Place the whole chicken in the preheated oil and brown on all sides
  5. Drain on paper toweling
  6. While the chicken is draining, add the broth to the Crockpot and turn onto your lowest temperature setting
  7. Add the vegetables to the chicken broth in the Crockpot and sprinkle with Salt, Pepper, ½ of the crushed Rosemary and 1 clove of garlic
  8. Stuff the cavity of the whole chicken with 1 clove of garlic and ½ the onion.
  9. Sprinkle the inside cavity with Crushed Rosemary, Salt, Pepper and Sage
  10. Tie the legs together
  11. Place the whole chicken on top of the vegetables and sprinkle with the Smoked Paprika, Sage, and Salt & Pepper
  12. Place the lid on and cook at the lowest setting for 6-8 hours. (Poultry needs to reach 180°F)
  13. Serve and Enjoy!

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Sharing at these parties: The Yuck Stops Here #29, Pretty Pintastic #25, Merry Monday #25, Do Tell Tuesday #46

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Shirley Wood

Hi, I'm Shirley; recipe creator, enthusiastic crafter, even more enthusiastic beginner sewist, flower gardener, and penny pincher from way back.
I'm in love with God, my husband, my two girls and all of my precious grandchildren.
I was 'raised right' in the south and am a firm believer in the Golden Rule. My favorite verse is Romans 8:28.
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12 comments

  1. I use my crockpot a lot! We used to go out to eat every Sunday after church, but when the grands started coming and the family increased in size, it’s easier to just prepare lunch at home. And I always have 1, 2 or 3 crockpots going every Sunday morning while we’re at church. Your roasted chicken and veggies look amazingly delicious!
    Alli Smith recently posted…25th Pretty Pintastic PartyMy Profile

    • Alli, you just cannot beat a big family Sunday dinner at home. That is when memories are made. We have revived those recently at our house. Everyone brings a dish and we all just enjoy the visit!

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