Slow Cooker Roast Chicken & Vegetables

Our healthy slow cooker roast chicken & vegetables recipe is the perfect mid-week family meal (includes tips for getting a crispy skin!). 

A chicken being roasted in a slow cooker crock pot on top of vegetables.

Love the idea of popping a roast chicken on in the morning and having delicious pull-apart meat waiting for you at dinnertime? This is the recipe for you! 

A One-Pot Slow Cooker (Crockpot) Dinner

The thing I love about this recipe is that it’s all cooked in the one-pot. There’s no need for braising… just pop the vegetables and chicken in and switch it on. So simple!

I like to cook my vegetables in the slow cooker with the chicken (it’s just such a simple family dinner), but if you prefer crispy roast vegetables, then you can always cook the chicken in the slow cooker on it’s own and cook your vegetables separately. 

Cooking Vegetables With A Roast Chicken In A Slow Cooker

In this recipe, I’ve used some classic roast vegetables (potatoes, carrots and red onion), but you can use absolutely any vegetables you like (parsnip, sweet potato, capsicum, swede are all great options too). 

Chopped red potatoes in a slow cooker.

Vegetables in the base of a crock pot.

A crock pot filled with rosemary, thyme, potatoes, carrots and red onion.

Cook On LOW For 8 Hours Or HIGH For 5 Hours

If you’re heading out for the day, you can cook this chicken on low for 8 hours, but if you’re running a bit short on time, you can cook it on high for 5 hours. 

This is a very forgiving recipe, so don’t worry if you cook it a bit longer (just make sure you cut your vegetables into quite large chunks so they don’t go too mushy!). 

PS. If you love the idea of cooking roasts in your slow cooker, check out this Slow Cooker Roast Beef recipe and this Slow Cooker Roast Lamb recipe too!

Spices in a small bowl.

A whole chicken being placed onto cut up vegetables in a slow cooker.

Seasoning added to a whole chicken in a slow cooker.

How To Get A Crispy Skin On Your Slow Cooker Roast Chicken

You can serve the roast chicken directly from the slow cooker and have the most delicious melt-in-your-mouth meat. BUT! If you’d also like a crispy skin, simply remove the lid after the slow cooking time is finished, brush the chicken with olive oil and place the crockpot into the oven under the grill/broiler for 5-10 minutes or until golden and crispy. 

A cooked roast chicken in a crockpot.

More Slow Cooker Dinner Recipes

Who doesn’t love a yummy slow cooker dinner? Here’s a few of my favourite recipes…

Slow Cooker Dinner Recipes

 

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Our healthy slow cooker roast chicken & vegetables recipe is the perfect mid-week family meal (includes tips for getting a crispy skin!). 

Slow Cooker Roast Chicken & Vegetables

Our healthy slow cooker roast chicken & vegetables recipe is the perfect mid-week family meal (includes tips for getting a crispy skin!). 
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Slow Cooker Recipe
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 6 people
Calories: 435

Ingredients

  • 1 whole chicken approx 4 pounds or 1.8 kilograms
  • 4 red potatoes chopped into large
  • 2 large carrots chopped into large pieces
  • 1 red onion sliced
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 2 tbs olive oil

Seasoning

  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp dried Italian herbs
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper

Instructions

  • Chop the vegetables and place around the outside edge of the slow cooker.
  • Add the rosemary and thyme sprigs.
  • Dry the chicken with paper towel and ensure that any giblets have been removed from inside the chicken.
  • Place the chicken on top of the vegetables (breast side up).
  • Drizzle the chicken with olive oil.
  • Make the seasoning by adding all ingredients to a small bowl and mixing to combine. Sprinkle over the chicken and rub in gently.
  • Cook on high for 5 hours or low for 7-8 hours (see recipe notes for getting a crispy skin).

Notes

RECIPE TIPS
Vegetable Options: In this recipe I used some classic roast vegetables (potatoes, carrots and red onion), but you can use absolutely any vegetables you like (parsnip, sweet potato, capsicum, swede are all great options too).
Firm vs Soft Vegetables: The vegetables will cook quite soft in the slow cooker. If you'd like them to stay a little firmer, cut them into larger chunks. You can also add softer vegetables such as capsicum and carrot partway through the cooking time. 
Cooking Time: This recipe can be cooked on low for 8 hours or on high for 5 hours. However, it's a very forgiving recipe, so it won't matter if it's cooked a little longer. 
CRISPY SKIN (optional): If you'd like a crispy skin on your chicken, cook it as per the recipe in the slow cooker. After the cooking time has finished, remove the lid, brush the chicken with olive oil and place the crockpot into the oven on grill/broil for 5-10 minutes.

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 518mg | Potassium: 1000mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3960IU | Vitamin C: 17.6mg | Calcium: 41mg | Iron: 2.5mg
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