Harvest Slow Cooker Roasted Chicken
Turn the crock pot on when you leave for work, and come home to the aromas of a beautiful dinner ready to eat. The go-to dish for families on the go!
1 Fresh From The Farm Whole Tied Chicken
2 onions, peeled and quartered
1 fennel bulb (discard stalks), roughly chopped in large pieces
4 carrots, peeled and roughly chopped in large pieces
4 celery stalk, roughly chopped in large pieces
1 garlic bulb, unpeeled, cut in half
3/4 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
Pinch cayenne pepper
Salt & pepper
1 lemon, washed
Step 1: Place all vegetables and garlic bulb at the bottom of the crockpot. Season lightly with salt and pepper.
Step 2: In a bowl, mix all spices and herbs. Rub chicken inside and outside.
Step 3: Cut lemon in half and slide the two pieces into the chicken cavity.
Step 4: Place chicken on top of vegetables. Cover and cook on High for 4 hours. Avoid lifting cover before 3 hours have passed, then prick chicken thighs to see if juices run clear to ensure it’s cooked. If jucies don’t run clear, continue to cook for another hour.
Step 5: Using 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.