Slow Cooker Whole Chicken and Vegetables

Tender, juicy, and incredibly simple to prepare, Slow Cooker Whole Chicken and Vegetables is a satisfying one-pot meal made with whole chicken, potatoes, carrots, garlic, and a hit of flavor from a simple (optional) balsamic sauce.

About this Recipe

This slow cooker whole chicken with vegetables?

It’s kind of a big deal.

It’s basically everything you’re looking for in an oven-roasted or rotisserie chicken, only way easier because all you need to do is to rub a chicken with some dried spices and drop it into a slow cooker along with some sturdy, flavorful veggies like carrots and potatoes.

Boom. So easy. So good.

I love that the potatoes and carrots cook right along with the chicken in the crockpot, too, making it an entire dump-and-go slow cooker meal in one pot!

Heads up, if you want an even simpler, no-chopping-required version of this recipe, check out this slow cooker whole chicken recipe, which does not include vegetables.

Tip: This recipe is already an easy one-pot recipe, but if you want to add more veggies, throw together a quick little spinach or romaine salad with an easy salad dressing (I recommend this easy 3-ingredient pesto vinaigrette) and dinner is completely done.

Process & Tips

I love that the chicken and vegetables cook together in this simple and elegant one pot meal, but if you prefer to make the chicken without vegetables, check out this slow cooker whole chicken recipe.

When it comes to placing the chicken in the crock pot, if you want a prettier presentation, place the chicken breast-side up in your slow cooker.

However, for juicer breast meat, place the chicken breast-side down.

You’ll also end up with quite a bit of liquid after cooking, so strain what’s left in the bottom of the slow cooker and use it to drizzle over the chicken in addition to the balsamic sauce, as a base for soups or stews, or to make a simple gravy.

For crispy skin, carefully transfer the chicken to a sheet pan and broil on high for a few minutes.

Serving and Storing Suggestions

Serve the chicken whole, family-style, with the vegetables on the side as picture, or shred the meat with two forks.

Store or freeze leftover shredded chicken for salads later in the week.

A 6-quart slow cooker definitely works best for this recipe, allowing enough room for all the veggies and the entire chicken.

Slow Cooker Whole Chicken and Vegetables: Tips & Tricks

This recipe is perfect for the warmer months because you can make an entire chicken dinner without heating up the house.

It’s also just right for cooler months, as nothing is more homey or inviting than a whole chicken and veggies for dinner.

To make this chicken extra special, I added a quick garlic balsamic sauce to flavor during the cooking process and to serve alongside for drizzling or dipping.

If you’re short on time, feel free to skip this step, but if you have a few extra minutes give it a try. It really takes the entire meal over the top.

Recipe Adaptations and Ingredient Substitutions

If you’re short on time or just want a basic option, skip the balsamic sauce and simply use the dried spice mix.

Carefully transfer the chicken to a sheet pan and broil on high for a few minutes if you want the skin to be crispy.

Serve the chicken whole, family style, or shredded with two forks.

Store or freeze leftover shredded chicken for salads later in the week.

Chopped Russet or sweet potatoes can be used in place of the yellow potatoes.

This Recipe Is. . .

Dairy FreeGluten FreeNut FreePaleoWhole30

5 stars (26 ratings)

Slow Cooker Whole Chicken and Vegetables

by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Tender, juicy, and incredibly simple to prepare, Slow Cooker Whole Chicken and Vegetables is a satisfying one-pot meal made with whole chicken, potatoes, carrots, garlic, and a hit of flavor from a simple balsamic sauce.

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Ingredients

For the Chicken

• 1 4-pound whole chicken, giblets removed
• 1 pound baby potatoes, sliced into halves
• 1 pound carrots
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

For the Garlic Balsamic Sauce

• 2 medium garlic cloves, minced or finely grated
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary

Instructions 

• In a small bowl, mix together the paprika, garlic powder, and 1 teaspoon salt.
• In a separate medium bowl, whisk together the minced garlic, balsamic, and rosemary. Stream in the olive oil, whisking until well incorporated.
• Add the potatoes and carrots to a 6-quart slow cooker. Add half the spice mixture (about 1 ½ teaspoon) and 1 tablespoon balsamic sauce, tossing to coat.
• Sprinkle the remaining spice mixture on the chicken, rubbing to cover the bird and under the skin.
• Place the chicken on top of the vegetables. Pour over 1 tablespoon balsamic sauce. Set aside the remaining balsamic sauce for serving.
• Cover and cook until breast registers 165 degrees and thighs register 175 degrees, 3-4 hours on high or 5-6 hours on low.
• Remove the chicken from the slow cooker. It will be so tender that it may fall apart, though using two spatulas helps the process. If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.
• Serve the chicken along with the potatoes and carrots, sprinkled with rosemary, and with the extra balsamic sauce on the side for drizzling or dipping.

Notes

For a prettier presentation, place the chicken breast-side up. For juicer breast meat, place the chicken breast-side down.

Strain the liquid left in the bottom of the slow cooker and use it to drizzle over the chicken in addition to the balsamic sauce, or as a base for soups or stews.

If you’re short on time or just want a basic option, skip the balsamic sauce and simply use the dried spice mix.

Carefully transfer the chicken to a sheet pan and broil on high for a few minutes if you want the skin to be crispy.

Serve the chicken whole, family-style, or shredded with two forks.

Store or freeze leftover shredded chicken for salads later in the week.

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1(of 6), Calories: 417kcal, Carbohydrates: 23g, Protein: 26g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 436mg, Potassium: 828mg, Fiber: 4g, Sugar: 6g, Vitamin A: 12854IU, Vitamin C: 23mg, Calcium: 56mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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