Crock Pot Roasted Chicken and Vegetables make a wonderfully convenient meal for any day of the week.
Life is busy! Yet you still want to prepare nutritious meals for you and your family.
This entire meal can be cooked in the crock pot and put together with relative ease. Another reason I love having this meal on the menu, is that no matter when we all sit down to eat, the food is always served hot!
Choosing Your Vegetables
As you read down the ingredient list, you might be thinking that radishes or cabbage were not available at your grocery store. Do not panic, just add a vegetable you do have in stock. Radishes can be hard to find, so sometimes I use parsnips or brussel sprouts. When I find nice looking organic parsnips, I buy them! They are a favorite in this household!
I would recommend spending the extra money to purchase an organic free-range chicken. When I first started being intentional about purchasing organic meat, I found it so hard to spend the extra money. When I sat down and actually calculated the cost with how many meals it provides, it became much easier!
One roasting chicken will feed a family of 4 for at least 2 days! The next day we have the leftover chicken for our lunch.
The chicken bones & remains will be simmered into nutritious chicken broth. (Visit Homemade Chicken Broth recipe for instructions on how to make it in your crock pot.) The broth and leftover chicken will be used to make chicken soup. I will also have 2 quarts of extra chicken broth to drink or freeze. The leftover chicken soup can be served for dinner or saved for another meal.
When I add all the meals up, one 4 lb. whole organic chicken served; 2 dinners, 2 lunches, and made extra broth for drinking. Perfect!
Preparation Time & Details
I would allow 15-20 minutes to prepare your vegetables. One time saving tip is prepare the vegetables ahead of time, when you have more time. I have even prepped the chicken the night before serving. The crock can be removed from the crock pot and placed in the refrigerator. I put a wrap over the crock and add the glass lid. In the morning, I remove the wrap, place the crock in the crock pot heater, add my vegetables, and turn it one to the appropriate temperature setting.
Allow 4-6 hours when you are roasting it on high and 8-10 hours on low. Each crock pot is different, so you might need to make adjustments.
Serves: 4-6 people
Crock Pot Roasted Chicken and Vegetables Printable Recipe
Crock Pot Roasted Chicken and Vegetables
- 1 4 lb. whole roasting chicken organic
- 4 stocks celery, washed organic
- 1 large onion
- Bragg's Organic Herb Seasoning
- 1-2 sprigs parsley when available
- 4 carrots, washed & ends trimmed organic
- 4-6 radishes, washed & ends trimmed organic
- 1-2 medium potato, russet or red potatoes organic
- 1 small green or purple cabbage organic
- 4 parsnips, washed & peeled organic
- 4-6 cloves fresh garlic
Plug in a large crock pot and turn on high. Prepare the chicken by removing it from the package. Remove the inside package & keep any organs you enjoy. (Our dog enjoys them every much!)
Insert the prepared celery and onion slices into the cavity of the chicken. It doesn't all have to fit perfectly. Place the chicken in the warm crock pot. Sprinkle the top of the chicken with Bragg's seasoning and add the parsley sprig. (Fresh or dried parsley is fine.)
Wash and prepare your vegetables. The amount of vegetables you had will depend on the palate of your family members. Add the vegetables to the crock pot. Gently place the garlic cloves on top, this is so they won't get lost.
Roast on high for 4-6 hours. Roast on low for 8-10 hours.
When it's time to serve, transfer the chicken meat and vegetables from the crock pot to a serving platter. A large slotted spoon is helpful for removing the meat off the chicken and scooping up all the vegetables. The chicken will be juicy and most likely fall apart. Any chicken that gets left in the crock pot will be gathered after chicken broth is prepared. Serve warm!
Why use the Crock Pot?
Roasting your meal in the crock pot is a wonderful option for those days you will be super busy, away from the house, or just want the ease of preparing a nutritious meal. I make this meal almost every week or at least every 10 days in the Fall and Winter. It accommodates our busy schedules and is very satisfying.
Dinner is served!
I enjoy hearing from you! What vegetables did you chose to roast with your chicken?