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Slow-Roasted Chicken with Vegetables Recipe
Slow-Roasted Chicken with Vegetables Recipe photo by Taste of Home

Slow-Roasted Chicken with Vegetables Recipe

Publisher Photo
The aroma of rosemary and garlic is mouthwatering, and this recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. Even a beginner cook could make this and have it turn out perfectly.—Anita Bell, Hermitage, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES: 6 servings

Ingredients

  • 2 medium carrots, 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 garlic cloves, crushed
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons paprika

Nutritional Facts

1 serving equals 329 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 400 mg sodium, 14 g carbohydrate, 3 g fiber, 29 g protein.

Directions

  1. Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.
  2. Cook, covered, on low 6-8 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170° and vegetables are tender.
  3. Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.
Originally published as Slow-Roasted Chicken with Vegetables in Taste of Home December 2013

Nutritional Facts

1 serving equals 329 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 400 mg sodium, 14 g carbohydrate, 3 g fiber, 29 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow-Roasted Chicken with Vegetables

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 19, 2014

This was smple, but mine also turned out dry and vegetables were over-cooked. Thought this would have made a wonderful after work meal. Chicken did make great leftovers.

MY REVIEW
Reviewed Feb. 5, 2014

Had a big roasting chicken, too big for my slow cooker. Doubled the ingredients and put it in the oven at 325°, covered with foil for the first couple hours. Then removed foil for rest of the time. Chicken was tender and delicious!

MY REVIEW
Reviewed Feb. 4, 2014

Yummmmmmmy.

MY REVIEW
Reviewed Jan. 22, 2014

I thought the chicken turned out VERY dry and really had no flavor other than what was on the skin from the rub. I also thought the vegetables came out way to mushy. Very rarely does a 'Taste of Home' recipe not turn out great, but I won't be making this again.

MY REVIEW
Reviewed Jan. 13, 2014

I liked the simplicity of this recipe. If I were to make this again, I'd add different dried herbs for half of the paprika and rosemary and I'd add onions.

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