WHOLE BAKED CHICKEN AND VEGETABLES RECIPES

Name: Crockpot Whole Chicken
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 medium yellow onion (chopped into 1-inch pieces); 4 medium carrots (chopped into 1-inch pieces); 2 medium Yukon gold or red potatoes (chopped into 1-inch pieces); 2 teaspoons paprika; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon pepper; 4 pound whole chicken; 1 tablespoon olive oil; ½ lemon (cut in half); 4-6 sprigs fresh rosemary or fresh thyme; 2 tablespoons unsalted butter (optional, for gravy); 2 tablespoons all-purpose flour (optional, for gravy)

CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH ...

Crockpot Whole Chicken - Easy Whole Chicken with ... image

This Crockpot Whole Chicken recipe makes the most flavorful, juicy rotisserie style chicken. A whole chicken and vegetables cook together in the slow cooker for an easy yet impressive dinner. With instructions for how to brown the chicken and make gravy from the drippings. This meal is a family favorite!

Provided by Kristine

Categories Main Course

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 16

Ingredients

1 medium yellow onion (chopped into 1-inch pieces)
4 medium carrots (chopped into 1-inch pieces)
2 medium Yukon gold or red potatoes (chopped into 1-inch pieces)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
4 pound whole chicken
1 tablespoon olive oil
½ lemon (cut in half)
4-6 sprigs fresh rosemary or fresh thyme
2 tablespoons unsalted butter (optional, for gravy)
2 tablespoons all-purpose flour (optional, for gravy)

Steps:

Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.
Optional: Brown the Chicken and Vegetables under the Broiler
Optional: Make gravy with the juices from the slow cooker.

Nutrition Facts : Calories 335 kcal, CarbohydrateContent 14 g, ProteinContent 22 g, FatContent 21 g, SaturatedFatContent 7 g, CholesterolContent 89 mg, SodiumContent 387 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 /8 recipe, TransFatContent 1 g

CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH ...

Crockpot Whole Chicken - Easy Whole Chicken with ... image

This Crockpot Whole Chicken recipe makes the most flavorful, juicy rotisserie style chicken. A whole chicken and vegetables cook together in the slow cooker for an easy yet impressive dinner. With instructions for how to brown the chicken and make gravy from the drippings. This meal is a family favorite!

Provided by Kristine

Categories Main Course

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 16

Ingredients

1 medium yellow onion (chopped into 1-inch pieces)
4 medium carrots (chopped into 1-inch pieces)
2 medium Yukon gold or red potatoes (chopped into 1-inch pieces)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
4 pound whole chicken
1 tablespoon olive oil
½ lemon (cut in half)
4-6 sprigs fresh rosemary or fresh thyme
2 tablespoons unsalted butter (optional, for gravy)
2 tablespoons all-purpose flour (optional, for gravy)

Steps:

Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.
Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional: tie the legs together with kitchen twine.
Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.
You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.
Optional: Brown the Chicken and Vegetables under the Broiler
Optional: Make gravy with the juices from the slow cooker.

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