Slow Cooker Herb Lemon Herb Chicken and Vegetables
Author:Angela @ Eat Spin Run Repeat
Prep Time:15 mins
Cook Time:3 1/2 hours
Total Time:-25492793.616667 minute
Yield:5-6 entree servings
6 peeled cloves garlic
1 lb baby potatoes, halved or quartered if on the larger side
3 cups diced carrots
1 1/2 cup diced peeled beets
3 cups trimmed baby brussels sprouts
1 whole chicken, about 5.5-6lbs
1 tbsp extra olive oil
1/2 sweet onion, sliced into wedges
1 lemon, sliced into rounds
1 sprig each fresh rosemary and sage
generous amounts of all-purpose seasoning
Prepare the garlic, potatoes, carrots, beets and Brussels sprouts as directed above. Aim to get them roughly the same size for even cooking. Arrange them in the bottom of a large slow cooker. (Mine holds 8 quarts.)
Pat the chicken dry on the surface and inside as best as you can. Remove the giblets if they’re still inside.
Stuff the onion wedges, half of the lemon rounds, rosemary and sage inside the cavity.
Rub the area between the chicken’s meat and the skin with olive oil, then slide the remaining lemon wedges in. Insert the chicken breast-side-up in the slow cooker, on top of the vegetables. (If you need to, shift some of the vegetables up the sides so that the chicken fits inside without touching the lid.)
Sprinkle the chicken generously with all-purpose seasoning, then cover the slow cooker with a lid.
Cook on high for 3 1/2 hours, or low for 4-5 hours, or until a meat thermometer inserted in the thickest parts of the chicken reads at least 165F.
Switch off the slow cooker. Use strong utensils or gloves to protect your hands in order to lift the chicken out of thestoneware. Place it on a pan or tray and let it rest for about 5 minutes before removing the meat from the bones.