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Slow-Cooker Whole “Roast” Chicken + Potatoes
It’s cold and snowy outside our house today…likely continuing throughout the weekend.
Why is it when the weather is cold and blustery, that I crave the aroma of delicious food cooking (even more so!) in our home? It just feels so cozy cuddled under a blanket – knowing you have something warm and comforting to serve the family in a few hours. Bonus points when my slow cooker is doing most of the work!
Our slow cooker chicken is juicy and ultra-flavorful, thanks to all the seasonings and spices. Be sure to use the smoked paprika! Paprika is one of my favorite seasonings, but it also gives your chicken a “browned” look since slow cookers do not actually “brown” things up very well.
Here are a few of our favorite side dishes:
- Parmesan Roasted Green Beans
- Roasted Broccoli + Cauliflower with Parmesan
- Heatlhy Garlic Herb Mushrooms
You can make a delicious gravy from the drippings from this whole chicken with this gravy recipe.
If you do not have wine on hand, you may substitute wine for more chicken, or vegetable broth.
The wine really adds rich flavor.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol…LOL.
For best results, use a decent to nicer bottle of wine that one would actually drink, because this will produce the very best flavor.
➡️ Here’s how to make your own ghee.
Slow-Cooker Whole Chicken + Potatoes is GREAT for meal prep!
Simply allow your chicken to cool, then divide into meal prep containers for your busy week ahead. Stays good in the fridge for 3-4 days in sealed containers.
Makes 6 servings
- 1 whole chicken (about 4-5 lbs)
- 2 Tbsps clarified butter, or ghee, at room temperature
- 3 tsps smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 Tbsps chopped fresh rosemary (or 1 tsp dried)
- 2 Tbsps chopped fresh oregano (or 1 tsp dried)
- 1 Tbsp chopped fresh thyme (or 1/2 tsp dried)
- 1/2 cup dry white wine, or chicken bone broth
- 2 lbs baby potatoes, quartered
- 1 Tbsp extra-virgin olive oil, or avocado oil
- sea salt and freshly ground black pepper, to taste
Set up your 6 quarts or larger crockpot/slow cooker.
To prepare your chicken:
Take the chicken out of the fridge 30 minutes prior to cooking.
Pat your chicken dry with a paper towel.
In a small bowl, combine the softened butter with all the seasonings.
Using your clean hands, gently separate the skin of the chicken breast. Rub half of the butter mixture under the skin, and the remaining half all over the chicken.
To prepare the potatoes:
Cut the potatoes in quarters and add them to your crockpot.
Drizzle potatoes with oil, sea salt and pepper to taste and stir to coat.
Arrange the whole chicken on top of your potatoes and pour in the wine/broth.
Set your lid on and cook on LOW for 8-10 hours or on HIGH for about 5-6 hours. Cooking time might vary depending on the size of the chicken. You will know the chicken is cooked through when the drumsticks start separating from the breasts and the juices run clear.
It’s best to always test the doneness by inserting a meat thermometer into the thickness part of the chicken breast (not touching the bones inside).
Chicken is ready when it reads 165 degrees f. If it’s lower, allow the chicken to cook for another hour and test again.
Let your chicken rest for 20 minutes, covered, on a cutting board, before carving.