Slow Cooker Whole Chicken and Potatoes
Slow Cooker Whole Chicken made with a whole chicken rubbed with olive oil and spices, then slow cooked on top of potatoes until tender and juicy, perfect for a busy weeknight!
Servings: 6 servings
Calories: 641kcal
Equipment
- 1 6-7 quart slow cooker
Ingredients
- 5 pound whole chicken giblets removed
- 2 tablespoons extra virgin olive oil
- 2 medium stalks celery
- 4 tablespoons unsalted butter
- 1 small yellow onion quartered
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 pounds gold potatoes quartered
- 2 medium carrots cut into 1-inch pieces
- 1 medium leek white part only, chopped
Instructions
- Add the potatoes, carrots, and leeks on the bottom of the slow cooker. In a small bowl, whisk together the spices and olive oil until combined.
- Place the whole chicken on top of the potatoes, and pat the chicken dry with a paper towel. Stuff the cavity with the celery pieces, onion, and butter. Pour the seasoning mixture over the chicken, using your hands to rub it evenly on the skin.
- Place the lid on the slow cooker and cook on high for 4-5 hours, or until the chicken reaches an internal temperature of 165°F in the middle of the breast.
- Transfer the chicken from the slow cooker to a baking pan. Broil in the oven for 3-5 minutes, or until golden brown on the top. Once done, transfer the potatoes to the baking dish, top with fresh parsley, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze leftovers for 2-3 months in a freezer safe container.
Cooking Tips
- The time it takes to cook can depend on the size of your chicken. A 4-5 pound chicken should take about 4 hours on high, but a larger bird may need more time. Don't go much bigger, or it may not fit in the slow cooker.
- The potatoes are placed under the chicken to hold the chicken up and out of the liquid that forms on the bottom.
- Make sure the slow cooker lid fits securely on the top, adjusting the chicken and vegetables as-needed.
- The crock pot needs to be at least 6-7 quarts, or the chicken may be too big and not cook evenly.
- Make sure the chicken reaches a safe internal temperature of 165°F with a meat thermometer in the thickest part of the breast. It is ok if the thigh meat is a higher temperature, the dark meat actually tastes better when cooked a little hotter.
- If you want that nice roast chicken skin, broil the chicken on a baking sheet or in a baking dish for 4-5 minutes, then allow it to rest for a few minutes before carving.
Nutrition
Calories: 641kcal | Carbohydrates: 33g | Protein: 38g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 156mg | Sodium: 350mg | Potassium: 1115mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4309IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 4mg
