Raising three kids, it can be tough to get a wholesome, home-cooked meal on the table. But even when I’m short on time, I still want my family to have a nutritious, well-balanced meal. This recipe for slow cooker whole chicken with carrots and onions is perfect for days I need to master the art of multi-tasking. Plus, there are usually delicious leftovers for day two!
|20 Minutes||4 Hours||4-6 Servings|
3-4 pound chicken
2 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
2 teaspoons salt
½ teaspoon fresh pepper
1 onion, quartered
1 bunch of carrots, peeled and cut into 3 inch pieces
A couple sprigs of fresh thyme
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
- Remove the giblets (if your chicken still has them) and discard or save for making stock or gravy.
- Pat the chicken dry using paper towels. Make sure to get inside chicken too.
- In a small bowl, mix together the oil, garlic powder, salt and pepper.
- Using your hands, spread the paste all over the outside (and inside) of the chicken.
- Make a base in the bottom of the slow cooker with the onions and carrots. This will help allow air to circulate around the chicken.
- Add the thyme and then place the chicken on top with the breast side up.
- Cook the chicken on high for 3-4 hours or until a thermometer stuck in the thickest part of the thigh reads 165°F. For extra-crispy skin, transfer the whole chicken to a baking sheet and broil for 3-5 minutes.
- Let the chicken rest for 15 minutes and then serve with the cooked onions and carrots.