If you avoid doing roast chicken during the week because it takes too long to get prepped and in the oven in time for dinner, we have an easy solution for you: our Slow Cooker Garlic Roast Chicken. It is a very simple and quick recipe and the best part is you can get it completely ready in the am-no afternoon rush required! We used this recipe last week on our Whole Foods menus when Bell & Evans chicken was on special…love Bell & Evans!
Having dinner all ready in the slow cooker at the end of the day will give you a little moment of bliss and the possibilities of what you can cook in a slow cooker are endless. Some people swear by slow cookers for parties, others love them for desserts, and I also know friends that use it to do old fashioned oatmeal the night before to have it ready for the am. Its a huge time saver in the kitchen and if you have never used one, I would urge you to consider adding one to your kitchen. I think you will quickly find it to be one of your favorite cooking tools! So for our simple recipe for our roast chicken:
3 to 5 lb whole chicken, giblets removed 2 cups baby carrots 1 lb of baby red potatoes, quartered 1 large onion, quartered juice of 1 lemon 1 cup of chicken broth 8 cloves of garlic ( yes 8!) 2 tbsp olive oil 1/2 tsp salt and black pepper 1 tsp each of dried rosemary and oregano INSTRUCTIONS: Discard giblets & place 5 whole garlic cloves inside cavity. Spray slow cooker w/ cooking spray & put potatoes and onion on bottom. Pour broth & lemon juice over vegetables. Place chicken on top, breast side down. Put carrots around perimeter. In small bowl mince 3 garlic cloves & add oil & spices. Mix, then spread over chicken. Cover and cook for 6 to 7 hours. Remove chicken & vegetables. Pull meat from chicken and serve with broth. We love to have this with a simple garden salad and some crescent rolls or crusty bread. Enjoy!