Ingredients
Scale
- 3–4 lb whole chicken
- 1 lb baby carrots
- 1 lb red potatoes, quartered
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chicken broth
Instructions
- Step 1: Place the carrots, potatoes, onion, and celery in the bottom of a 6-quart or larger crockpot.
- Step 2: Rinse the chicken and pat dry. Place the chicken on top of the vegetables in the crockpot.
- Step 3: Sprinkle the chicken with thyme and rosemary.
- Step 4: Pour the chicken broth over the chicken and vegetables.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Step 6: Carefully remove the chicken from the crockpot and let it rest for 10 minutes before carving. Serve the chicken with the cooked vegetables and juices from the crockpot.
Notes
- For easier carving and serving, shred the chicken directly in the crockpot after cooking and before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the chicken is submerged in the broth to prevent drying.
- Serve this comforting pot roast with a side of crusty bread to soak up all the delicious juices.
- To boost the flavor, quickly sear the chicken in a hot skillet before adding it to the crockpot – this adds a lovely depth to the finished dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American