3-in-1 Slow-Cooker Roasted Chicken
Sharing how to get three meals out of one with this slow-cooker roasted chicken recipe.
Equipment
- Crock pot
Ingredients
- 1 Organic Whole Chicken
- 4 Carrots Cut into 2" pieces
- 4 Celery Cut into 2" pieces
- 1 Onion Cut into quarters
- 1 Lemon
- 1/4 cup Raw Apple Cider Vineger
- 1/4 cup olive oil extra virgin
- 2 garlic cloves minced
- 1 tbsp Trader's Joes 21 Seasoning Salute
- 2 tsp Pink Himalayan Salt
- 2 tbsp Fresh Thyme and Rosemary
- 1 tsp pepper
Instructions
- Remove chicken from packaging and pat dry using paper towels. Remove any giblets and the neck (if included). Tie chicken wings together with cooking twine.
- In a small bowl, stir together salt, pepper and Trader Joe's 21 Seasoning Salute. If you don't have this seasoning, then use basil, oregano, paprika, and onion powder.
- Clean and cut carrots, celery stalk and onions. Place into slow cooker and cover the bottom of the pan. Place whole chicken on top of the vegetables.
- Pour olive oil and apple cider vineager all over the chicken
- Cut the lemon in half and squeeze the juices directly over the chicken skin. Add minced garlic to the top of chicken skin. Sprinkle seasoning mixture over the skin to coat, making sure to completely coat. Place the lemon halves inside the cavity of the chicken.
- Top with fresh thyme and rosemary and place around the whole chicken and inside cavity.
- Cook on high for 4 to 6 hours. Or low for 6 to 8 hours.
- After cooking, pull the chicken out of the slow cooker and place under a broiler for 5 minutes to get the crispy skin.