There’s something incredibly comforting about a whole chicken slow-cooked to tender perfection alongside a medley of fresh vegetables. This recipe for whole chicken in crock pot with vegetables is the ultimate solution for busy weeknights or cozy weekend dinners.
Imagine juicy, flavorful chicken infused with aromatic herbs and surrounded by carrots, potatoes, and onions that soak up all the delicious juices. The beauty of cooking in a crock pot is the hands-off approach, allowing you to set it and forget it while your home fills with a mouthwatering aroma.
Whether you’re cooking for your family or hosting guests, this meal is sure to impress without the fuss. Plus, the vegetables make it a complete, wholesome dish, reducing the need for side dishes.
If you love recipes that combine simplicity with rich flavor, keep reading for an easy-to-follow guide that will make this recipe your new favorite go-to.
Why You’ll Love This Recipe
This crock pot whole chicken recipe is a game-changer for several reasons. First, it’s incredibly convenient; you prep everything in under 15 minutes, then let the slow cooker work its magic while you focus on other tasks or relax.
The chicken comes out tender and juicy every time, thanks to the slow, gentle cooking method.
The vegetables absorb the savory flavors of the chicken and herbs, resulting in a side dish that’s as delicious as the main. No need to stand over the stove or oven—this is perfect for beginners and seasoned cooks alike.
Plus, it’s flexible and forgiving, allowing you to customize with your favorite veggies or seasonings.
If you enjoy hearty, comforting meals without complicated steps, this recipe is for you. And if you want more crock pot inspiration, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for plant-based ideas that complement this dish beautifully.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole chicken (about 4-5 lbs) | 1 |
| Carrots, peeled and cut into chunks | 4 large |
| Potatoes (Yukon Gold or red), quartered | 4 medium |
| Onions, quartered | 2 medium |
| Garlic cloves, minced | 4 |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 cup |
| Fresh rosemary, chopped | 2 teaspoons |
| Fresh thyme, chopped | 2 teaspoons |
| Salt | 1 ½ teaspoons |
| Black pepper, freshly ground | 1 teaspoon |
| Lemon, halved | 1 |
| Bay leaves | 2 |
Equipment
- Crock pot/slow cooker (at least 6-quart capacity)
- Cutting board
- Chef’s knife
- Measuring spoons
- Tongs or kitchen gloves for handling chicken
- Mixing bowl (for tossing vegetables)
- Basting brush (optional, for olive oil)
Instructions
- Prepare the vegetables: Wash, peel, and cut the carrots and potatoes into large chunks. Quarter the onions and mince the garlic. Place all the vegetables into a mixing bowl.
- Season the vegetables: Drizzle the vegetables with 1 tablespoon of olive oil, sprinkle with ½ teaspoon salt, ½ teaspoon pepper, and half the rosemary and thyme. Toss well to coat evenly.
- Arrange the vegetables in the crock pot: Spread the seasoned vegetables evenly on the bottom of the crock pot. These will act as a flavorful bed for the chicken and help keep it elevated to cook evenly.
- Prepare the chicken: Rinse the chicken inside and out and pat dry with paper towels. Rub the skin with the remaining olive oil, then season generously inside and out with salt, pepper, and the remaining herbs.
- Add the lemon and bay leaves: Place the lemon halves and bay leaves inside the cavity of the chicken. This will infuse the meat with a subtle citrus and herbal aroma.
- Place the chicken on top of the vegetables: Carefully set the whole chicken breast side up on top of the vegetable bed in the crock pot.
- Pour in the chicken broth: Add 1 cup of chicken broth around the vegetables (not over the chicken to keep the skin crispy).
- Cook on low for 6-7 hours or high for 3-4 hours: Cover and cook until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Optional crisping step: For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes, watching carefully to avoid burning.
- Rest and serve: Let the chicken rest for 10 minutes before carving. Serve alongside the slow-cooked vegetables, spooning the juices over the top for extra flavor.
Tips & Variations
Tip: For extra flavor, try rubbing the chicken with smoked paprika or garlic powder in addition to the herbs. You can also add root vegetables like parsnips or turnips for more variety.
If you want to add a twist, try stuffing the chicken cavity with fresh herbs and garlic cloves instead of lemon for a more robust herbal aroma. You can also swap out potatoes for sweet potatoes for a slightly sweeter side dish.
This recipe pairs wonderfully with a fresh green salad or crusty bread. If you’re looking for a plant-based slow cooker recipe inspiration to serve alongside, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade and Veg Maharashtrian Recipes: Easy & Delicious Meals.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 50 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Sodium | 600 mg |
Serving Suggestions
This whole chicken with vegetables is a hearty, all-in-one meal perfect for any season. Serve it with a simple green salad dressed lightly with lemon and olive oil for a fresh contrast.
A side of steamed green beans or sautéed spinach also complements the rich flavors beautifully.
For a more indulgent meal, pair with creamy mashed potatoes or buttery dinner rolls. Leftovers make fantastic sandwiches or can be shredded for quick chicken tacos or salads.
For more quick and easy dinner ideas featuring vegetables, explore our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Conclusion
Slow cooking a whole chicken with vegetables in a crock pot is one of the simplest ways to create a delicious, wholesome meal with minimal effort. The slow cooker does the heavy lifting, transforming the chicken into tender, juicy perfection while the vegetables soak up all those wonderful flavors.
Whether you’re a busy professional, a novice cook, or simply seeking a comforting family meal, this recipe delivers every time. Plus, it’s versatile enough to accommodate your favorite herbs and veggies.
For more delicious recipes that celebrate ease and flavor, be sure to visit our collection of Vegan Halloween Dessert Recipes That Will Wow Your Guests and other inspiring dishes.
Give this recipe a try, and enjoy the convenience and satisfaction of a slow-cooked classic done right!
📖 Recipe Card: Whole Chicken in Crock Pot with Vegetables
Description: A simple and flavorful recipe for a tender whole chicken cooked with fresh vegetables in a crock pot. Perfect for an easy, hands-off meal.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 1 whole chicken (4-5 lbs)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Fresh parsley for garnish (optional)
Instructions
- Place carrots, potatoes, and onion at the bottom of the crock pot.
- Rub the chicken with olive oil, salt, pepper, thyme, and rosemary.
- Place the chicken on top of the vegetables in the crock pot.
- Pour chicken broth around the chicken.
- Cover and cook on low for 6 hours or until chicken is fully cooked.
- Remove chicken and let rest for 10 minutes before carving.
- Serve chicken with the cooked vegetables, garnish with parsley if desired.
Nutrition: Calories: 450 | Protein: 50g | Fat: 20g | Carbs: 20g
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