Skinny Slow Cooker – Chicken Pot Roast
This deliciously simple recipe is a perfect family meal any night of the week.
Servings: 6 | Calories: 178 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Previous Points: 3 | Points Plus: 2 | Cholesterol: 37 mg | Sodium: 304 mg | Carbohydrates: 2 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 16 g
Ingredients
- 1 large roasting chicken
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Kosher or sea salt to taste
- 2 stalks celery
- 1/2 cup water (optional)
Directions
This beautifully browned chicken was cooked in my Set 'n Forget Slow Cooker. I love this slow cooker because you simply add the chicken, put the probe in the fatty part of the thigh and set the probe to 165 degrees. The chicken cooks to the set temperature and switches to warm when done.
Rinse and pat dry chicken. Rub the outside of chicken with olive oil. Combine spices and rub on the outside of the chicken. Place minced garlic in the cavity along with a little more salt and pepper. Add water to the slow cooker, next the celery and the chicken on top, breast side up. The celery prevents the chicken from browning too much on the bottom. Cover and cook on low 4-6 hours or until chicken has reached an internal temperature of 165 degrees. Use a meat thermometer to check for doneness or pierce with a fork, to make sure the juices run clear.
Note: Adding water is not absolutely necessary, but I like to add it for additional moisture.
Tip: Cook with skin for additional moisture...just be sure to remove and discard before serving.
http://skinnyms.com/slow-cooker-chicken-pot-roast/RECIPE SIGNUP: If you’re interested in receiving our newest and best Slow Cooker recipes via email, signup here:Â eNewsletter Signup.
This looks interesting! Can't say that I would have thought about cooking a chicken this way before seeing your post.
Our family loves chicken and with the way I work, this works out great and they get a good meal too.
I can't wait to try this. I rarely use a whole chicken as my family is not that keen on the dark meat. Would this be good with just using chicken breasts (with skin on and bones in)?
Lisa, Sure that would work as well. You will likely have to reduce the cooking time…start with an hour less and check for doneness.
I made two of these this weekend, they cooked for 6 hours on low (one in each crock pot). They were so tender and juicy they were falling off the bone! The only thing I did differently, I doubled the spices for each chicken, and added coriander. Simply amazing!!
My kids just DEVOURED this chicken! So easy and our whole family absolutely loved it. Definitely a winner for this household. Only problem is I don't think it was enough! They ate more than I anticipated. May need to put one in each crock pot next time to make sure we have enough!
Chrissy, Not so much…you’ll need to place in the oven to brown to desired color.