CROCK POT CHICKEN & VEGETABLES

Crock Pot Chicken & Vegetables image

Crock Pot Chicken & Vegetables - an easy dinner that your entire family will love! With just a few simple steps dinner is prepared in minutes!

Provided by @MakeItYours

Number Of Ingredients 15

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Ingredients

2 TBSP. unsalted butter
2 TBSP. flour
2 TBSP. extra virgin olive oil
1 whole lemon
4-6 rosemary sprigs, or thyme sprigs
1/2 cup chicken broth or water
2 tsp. paprkia
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. ground black pepper
1 tsp. Kosher salt
3 medium Yukon gold potatoes
1 large onion
12 baby carrots

Steps:

Scrub the potatoes clean and cut each potato into 1 inch sections (6-8 pieces). Then cut the onion into 1 inch sections. Cut the baby carrots in half, on an angle. Place the vegetables in the bottom of the slow cooker.
In a small bowl mix together the dry rub ingredients. Set aside.
Remove the the contents from the cavity of the chicken and rinse the chicken under cold water. Using paper towels, pat the entire chicken, inside and out dry. Rub the oil over the entire chicken and also inside the cavity. Sprinkle the dry rub ingredients all over the skin and also inside the cavity. If you have any extra dry rub, rub it between the skin and breast of the chicken as well. Set aside.
Cut the lemon in half and insert one half inside the cavity of the chicken. Add rosemary and thyme sprigs to the cavity.
Place chicken, breast side up, on top of the vegetables in the crock pot. Carefully pour 1/2 cup chicken broth down the side of the crock pot, being sure not to pour it directly over the chicken. Cut the remaining half of the lemon in slices, and place them on top of the chicken
Cover and cook on HIGH power for 4-5 hours or on LOW for 8 hours or until a digital thermometer inserted in the thickest part of the chicken reads 165°F (74°C).
OPTIONAL STEP: If you want to brown the skin of the chicken, carefully place the chicken, skin side up, on a wire cooking rack placed inside a rimmed baking sheet or pan. Broil until the skin turns golden brown, approximately 4-5 minutes.
Gravy Instructions: Remove the vegetables from the slow cooker and set aside. Then in a small saucepan melt the butter over medium-high heat. Slowly whisk in the flour and cook for 1 minute. Pour the liquid from the slow cooker into the pan and whisk. Continue to cook until desired consistency is reached. Season with salt and pepper to taste.