Slow Cooker Whole Chicken And Potatoes Recipe

Crockpot Chicken and Potatoes with Carrots – …

WebAug 14, 2023 · In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, and zest, Italian …

Rating: 4.7/5(99)
1. Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
2. Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
3. In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
4. Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does—check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

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Crockpot Whole Chicken Easy Whole Chicken with …

WebApr 14, 2021 · Optional: Make gravy with the juices from the slow cooker. In a medium saucepan over medium heat, melt 2 tablespoons of butter. …

1. Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
2. In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
3. Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
4. Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.

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