Crock Pot Roasted Chicken and Vegetables makes a wonderful convenient meal for any day of the week. It’s a solid nutrient dense meal that nourishes your body and is satiating.
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When you need a dessert that is gluten free, grain free and tree nut free try this Soft Chocolate Chip Cookies Recipe.
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
When it comes to deciding what vegetables to add to my meal, it’s best to shop for whatever is in season. At the time of this post, (April), asparagus is in season where I live.
Later in the spring, I enjoy adding in green or purple cabbage as well as radishes. Parsnips are a favorite in my household. When they are in season I purchase those. You can add Brussel sprouts as well. However, keep in mind that they do cook quicker, so add them later then the other vegetables.
Buy Organic
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 leftover chicken will be used in making chicken soup and tossed on a salad for lunch.
Slow Cooker Recommendation: Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
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
Ingredients
- 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 parsnips, washed & peeled organic
- 1-2 medium potato, russet or red potatoes organic
- 4-6 radishes, washed & ends trimmed organic
- 8-10 asparagus spears, washed
- 1 small green or purple cabbage organic
- 3-4 mini-bella mushrooms optional
- 4-6 cloves fresh garlic
Instructions
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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!)
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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.)
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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.
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Roast on high for 4-6 hours. Roast on low for 8-10 hours.
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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!
It may not look pretty, but it is delicious! The meat is tender and flavorful. I enjoy hearing from you! What vegetables did you chose to roast with your chicken?
Pursing Better Health Together,