Slow Cooker Roast Chicken with Crispy Skin and Caramelized Vegetables Recipe

Introduction

Slow Cooker Roast Chicken with Vegetables is a comforting and easy meal that fills your home with wonderful aromas. This dish offers tender, fall-off-the-bone chicken with perfectly cooked, flavorful vegetables. It’s ideal for busy days when you want a hearty dinner with minimal effort.

Ingredients

• 1 whole chicken (preferably with skin on)
• 4 carrots (peeled and cut into chunks)
• 3 stalks celery (sliced)
• 1 onion (sliced into rings)
• 2 cloves garlic (minced)
• 1 cup chicken broth (or water)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Step 1: Rub the chicken all over with salt, pepper, paprika, and thyme, then set aside to marinate briefly.
2. Step 2: Heat olive oil in a skillet over medium-high heat, then sear the chicken until golden brown on all sides—this develops flavor and a crispy skin look.
3. Step 3: Place the sliced onion, carrots, and celery into the bottom of the slow cooker, creating a bed for the chicken.
4. Step 4: Transfer the seared chicken on top of the vegetables, then pour chicken broth over everything. Add minced garlic on top of the chicken for added aroma.
5. Step 5: Cover with the lid and cook on low for about 6 hours, until the chicken is fall-off-the-bone tender and the vegetables are soft and flavorful.
6. Step 6: Once cooking is complete, carefully remove the chicken and set it on a baking sheet. Broil in the oven for 3-4 minutes until the skin crisps up and turns a golden brown.
7. Step 7: Meanwhile, spoon the caramelized vegetables and cooking juices from the slow cooker into a serving dish; taste and adjust seasoning as needed.
8. Step 8: Slice the crispy-skinned chicken and arrange it on a platter alongside the vegetables. Pour some of the juices over the top for extra flavor.
9. Step 9: Serve hot, enjoying the tender meat with crispy skin and the savory, caramelized vegetables.

Tips & Variations

• For extra flavor, marinate the chicken in the spices for 1 hour or overnight in the fridge before cooking.
• You can add potatoes or parsnips along with the other vegetables for more variety.
• If you prefer a smokier taste, substitute smoked paprika for regular paprika.
• Use chicken broth instead of water for a richer sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, re-crisp the chicken skin under a broiler for a few minutes after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and safety. Cooking frozen chicken in a slow cooker can result in uneven texture and may increase food safety risks.

Can I cook this on high instead of low?

Yes, you can cook on high for about 3-4 hours, but slow cooking on low yields more tender meat and better flavor development.

Slow Cooker Roast Chicken with Crispy Skin and Caramelized Vegetables Recipe

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★★★★★

4.8 from 123 reviews

• Author: Lana
• Total Time: 6 hours 30 minutes
• Yield: 4–6 servings 1x

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Description

This Slow Cooker Roast Chicken with Vegetables is a comforting and flavorful one-pot meal featuring a whole chicken slow-cooked to tender perfection atop a bed of hearty carrots, celery, and onions. The chicken is first seasoned and seared to develop a golden, crispy skin before slow cooking, and then finished under the broiler to enhance the crispiness. The result is juicy, fall-off-the-bone chicken with savory, caramelized vegetables and rich cooking juices, perfect for an effortless yet impressive family dinner.

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Ingredients

Scale 1x2x3x

Chicken

• 1 whole chicken (preferably with skin on)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste

Vegetables & Aromatics

• 4 carrots (peeled and cut into chunks)
• 3 stalks celery (sliced)
• 1 onion (sliced into rings)
• 2 cloves garlic (minced)

Liquids

• 1 cup chicken broth (or water)

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Instructions

1. Season the Chicken: Rub the whole chicken all over with salt, pepper, paprika, and dried thyme, ensuring even coverage. Set aside briefly to marinate and allow the flavors to meld.
2. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Carefully place the chicken in the skillet and brown all sides until golden and crispy, about 3-4 minutes per side. This step adds depth of flavor and improves skin texture.
3. Prepare the Slow Cooker Base: Arrange the sliced onion, peeled and chunked carrots, and sliced celery at the bottom of the slow cooker to form a flavorful vegetable bed for the chicken.
4. Assemble in Slow Cooker: Transfer the seared chicken directly on top of the vegetables. Pour chicken broth evenly over and around the chicken and vegetables. Sprinkle the minced garlic over the top of the chicken for aroma.
5. Slow Cook: Cover the slow cooker with its lid and cook on low heat for approximately 6 hours. The chicken should become tender enough to fall off the bone and the vegetables softened and infused with savory juices.
6. Crisp the Skin: Once slow cooking finishes, carefully remove the chicken onto a baking sheet. Place under a preheated oven broiler for 3-4 minutes until the skin crisps up and turns a golden brown. Monitor closely to prevent burning.
7. Prepare the Vegetables: Use a spoon to transfer the caramelized vegetables and flavorful cooking juices from the slow cooker into a serving dish. Taste and adjust seasoning with salt and pepper if needed.
8. Slice and Serve: Slice the crispy-skinned chicken and arrange it on a platter alongside the vegetables. Drizzle some of the cooking juices over the chicken and vegetables to enhance richness.
9. Enjoy: Serve the meal hot, savoring the tender, juicy chicken with its crisp skin alongside the savory, caramelized vegetables.

Notes

• For best results, choose a whole chicken that fits comfortably in your slow cooker.
• Searing the chicken before slow cooking helps lock in juices and improves skin texture.
• If you prefer, you can add additional herbs such as rosemary or sage for varied flavor.
• Broiling at the end is key to achieving the crispy skin; do not skip this step.
• The chicken broth can be substituted with water or vegetable broth if preferred.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 6 hours 10 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker chicken, roast chicken recipe, easy chicken dinner, slow cooked vegetables, one-pot meal, crispy skin chicken