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Slow Cooker Chicken and Vegetables

Slow Cooker Chicken and Vegetables
Slow Cooker Chicken and Vegetables
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The slow cooker is a welcome shortcut to a hot and nutritious meal at the end of a long day. This recipe includes all of the sides, as well. A piece of fresh, crusty bread will top off the meal.

Slow Cooker Chicken and Vegetables

  • 3 medium carrots, halves lengthwise and cut into 3-inch pieces
  • 3 celery ribs, halved lengthwise and cut into 3-inch pieces
  • 8 small red potatoes, quartered
  • 3/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 2 cloves garlic, crushed
  • 1 (3 to 4 pounds) broiler/fryer chicken
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  1. Place carrots, celery and potatoes in slow cooker. Toss with 1/4 teaspoon salt and pepper.
  2. Place lemon halves and crushed garlic into chicken cavity.
  3. Tuck wings under the chicken and tie drumsticks together with string.
  4. Place chicken on top of vegetables in slow cooker.
  5. In a small bowl, combine rosemary, lemon juice, olive oil, paprika and remaining salt. Rub mixture over the chicken.
  6. Cover slow cooker and cook on low setting for 6 to 8 hours or until meat thermometer inserted in thigh reads 180° and vegetables are tender.
  7. Remove chicken from slow cooker onto serving platter. Tent with aluminum foil and allow to stand for 15 minutes before carving.
  8. Serve with vegetables.

Serves 4 to 6.


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