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Slow-Cooker Roast Chicken

TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing YIELD: 6 servings.
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. —Courtney Stultz, Weir, Kansas

Ingredients

  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon chili powder
  • 1 broiler/fryer chicken (4 to 5 lbs.)

Directions

  • 1. Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings.
  • 2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks.
  • 3. Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°.
  • 4. Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.

Nutrition Facts

5 ounces cooked chicken: 408 calories, 24g fat (6g saturated fat), 139mg cholesterol, 422mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 44g protein.

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