Slow cookers are so underrated and deserve way more praise than they typically get! They provide us with full-fledged, hearty meals and all we have to do is dump everything in and let them go to work. It’s amazing, really. With just a tiny bit of prep and after walking away for about 6 hours, you can have this Slow-Roasted Chicken & Vegetables dinner waiting for you. Can you believe that? A whole tender chicken, swimming with tender, savory veggies, can be served to you with hardly any effort at all. Why don’t we use these types of recipes during the holidays?! It would make everything so much more enjoyable. There’s hardly any clean-up and you can just sit around and enjoy the company of your guests. Sounds like we might be making Slow-Roasted Chicken & Vegetables for our next special occasion… it just makes sense! Slow cookers are the bomb!

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Ingredients

  • 2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
  • 2 celery ribs, halved lengthwise and cut into 3-inch pieces
  • 8 small red potatoes, quartered
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 medium lemon, halved
  • 2 cloves garlic, minced
  • 1 (3-4-pound) whole broiler or fryer chicken
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons paprika
  • rosemary springs, to taste, for garnish
  • lemon wedges, to taste, for garnish
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Directions

Step 1 –In a 6-quart slow cooker, add the carrots, the celery, and the potatoes and season with 1/4 teaspoon of the salt and the pepper.

Step 2 –Place the lemon halves and the garlic in the chicken cavity.

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Step 3 –Tuck the wings under the chicken and tie the drumsticks together.

Step 4 –Place the chicken over the veggies, breast-side up.

Step 5 –In a small bowl, mix the dried rosemary, the lemon juice, the oil, the paprika, and the remaining salt together.

Step 6 –Rub the spice mixture all over the chicken.

Step 7 –Cook the chicken mixture on low heat, covered, until the meat reaches an internal temperature of at least 170 degrees F in the thigh and the veggies are tender, about 6-8 hours.

Step 8 –Transfer the chicken from the slow cooker and tent with foil.

Step 9 –Let the chicken stand for 15 minutes.

Step 10 –Carve the chicken.

Step 11 –Serve the chicken with the veggies and garnish with the rosemary sprigs and the lemon wedges.