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Slow Cooker Roast Chicken with Vegetables

This dish involves slow roasting a whole chicken alongside vegetables to develop rich flavors and tender meat, with the process emphasizing low and slow cooking methods. The chicken's crispy skin and the caramelized, flavorful vegetables create a hearty, rustic presentation with a comforting aroma of herbs and roasted garlic.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range, patted dry
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for rubbing and sautéing
  • 1 bunch fresh thyme or other herbs like rosemary
  • 1 large onion sliced into rings
  • 3 medium carrots peeled and chopped
  • 2 potatoes potatoes peeled and chopped
  • to taste salt and pepper for seasoning

Equipment

  • Slow Cooker
  • Baking Dish or Roasting Pan

Method
 

  1. Start by patting the whole chicken dry with paper towels, then rub it all over with a little olive oil, salt, and pepper. Place it in a large bowl or directly on a plate and set aside while you prepare the vegetables.
  2. Mince the garlic and chop the carrots and potatoes into roughly equal-sized pieces to ensure even cooking. Slice the onion into thin rings for caramelization and texture.
  3. Heat one tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until they become soft and start to caramelize, about 5-7 minutes, until golden and fragrant. Remove from heat and set aside.
  4. Layer the carrots, potatoes, and caramelized onions in the bottom of the slow cooker. Tuck sprigs of fresh thyme among the vegetables for aromatic flavor.
  5. Place the prepared chicken on top of the vegetable bed in the slow cooker. Rub the minced garlic over the chicken skin, adding extra herbs if desired. Drizzle with the remaining olive oil.
  6. Cover the slow cooker with its lid and set it to low. Let the chicken cook gently for about 4 hours until the meat is tender and juices run clear when pierced.
  7. Once cooked, carefully transfer the chicken onto a baking sheet or roasting pan. Broil in the oven for 3-5 minutes until the skin is crispy and golden, listening for the crackle and smelling the delicious aroma of roasted herbs and garlic.
  8. While the chicken crisps, check the vegetables in the slow cooker. Toss gently to coat them in the flavorful juices from the chicken, and season with additional salt and pepper if needed.
  9. Carve the crispy-skinned chicken and arrange it alongside the tender roasted vegetables. Serve hot, letting the rich aromas and textures bring a cozy, satisfying finish to your meal.

Notes

For extra flavor, marinate the chicken with herbs and garlic overnight. Adjust cooking times based on the size of your chicken.