Harvest Slow Cooker Roasted Chicken

The best thing about crockpot chicken recipes? They basically cook themselves. Turn on before work and come home to the aromas of a ready-to-eat dinner for the whole family.

News Letter


20 minutes

News Letter


4 - 5 hours

News Letter




  • <p>1 Fresh From The Farm Whole Tied Chicken</p>
  • <p>2 onions, peeled and quartered</p>
  • <p>1 fennel bulb (discard stalks), roughly chopped in large pieces</p>
  • <p>4 carrots, peeled and roughly chopped in large pieces</p>
  • <p>4 celery stalk, roughly chopped in large pieces</p>
  • <p>1 garlic bulb, unpeeled, cut in half</p>
  • <p>3/4 teaspoon paprika</p>
  • <p>1 teaspoon onion powder</p>
  • <p>1 teaspoon dried oregano</p>
  • <p>Pinch cayenne pepper</p>
  • <p>Salt & pepper</p>
  • <p>1 lemon, washed</p>


1Place all vegetables and garlic bulb at the bottom of the crockpot. Season lightly with salt and pepper.

2In a bowl, mix all spices and herbs. Rub chicken inside and outside.

3Cut lemon in half and slide the two pieces into the chicken cavity.

4Place chicken on top of vegetables. Cover and cook on High for 4 hours until it reaches an internal temperature of 74° C. Avoid lifting cover before 3 hours have passed. Cook for 1 more hour if not fully cooked.

5Using two large spoons, carefully transfer chicken to an ovenproof dish and broil in the oven on low for 5 minutes. Serve with cooked vegetables from the slow cooker and mashed potatoes.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

News Letter

Keep up to date on our latest news, information and updates.
You can unsubscribe anytime.

    napkin basil pepper broccoli fork garlic spices spoon tea-leaves tomato