Slow Cooker Chicken Pot Roast
A pot roast for the beginner, this recipe is savory and delicious and is a great addition to your menu.
Servings: 6 people
Calories: 178kcal
Ingredients
- 1 chicken large, roasted
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon kosher or sea salt
- 2 celery stalks
- 1/4 cup water optional
- 1 cup baby carrots
- 2 potatoes medium, cut into 1-inch cubes
Instructions
- 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.
- Add carrots and potatoes around chicken. Cover and cook on low 6 hours or until chicken has reached an internal temperature of 165-170 degrees and veggies are tender. Use a meat thermometer to check for doneness or pierce with a fork, to make sure the juices run clear.
- For extra browning, carefully remove chicken from the slow cooker, place in a large roasting pan and broil until desired color has been reached. Garnish chicken with fresh thyme, if desired.
Notes
Adding water is not necessary, but I like to add 1/4 cup for additional moisture.
Tip: Cook with skin for additional moisture. Be sure to remove and discard before serving.
The Cuisinart Slow-Cooker for Browning is another great option for this recipe.
Nutrition
Serving: 1cup | Calories: 178kcal | Carbohydrates: 15g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 104mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5