Slow Cooker Roasted Chicken

OMG, have I got a gem for you?

This Slow Cooker Roasted Chicken is a total game-changer! I mean, first, it’s a slow cooker meal which is perfect for an easy weeknight meal, but it also makes enough for 2-3 chicken meals and homemade broth!

I know you are busy in the evenings so I want to help you with healthy, easy and delicious meals (everyone will eat) on the table during the week!

This Roasted Chicken recipe is in my Fall Recipe Book, which has 12 simple and delicious Fall meals your whole family will love! – Only $7 for the Fall Recipe Book!

Slow cooker Roasted ChIcken

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Ingredients

  

• 4lbs Whole Roasting Chicken
• 1 TBSP Seas Salt (more depending on preferrnce )
• 1 TBSP Onion Powder
• 1/2 TBSP Thyme
• 1 TSP Italian Seasoning
• 1/2 tsp Cayene Pepper
• 1/2 TBSP Black Pepper
• 2 Sweet Potatoes (Diced in 1 inches)
• 4 Cups Brussels Sprouts (halved and Trimmed
• 1 TBSP Extra Virgine Olive Oil

Instructions

 

• Rinse chicken and pat dry with paper towels. Remove innards of chicken if notalready done. Crumple up sheets of tinfoil to create 6 to 8 round balls (aboutthe size of a golf ball). Place in the bottom of the slow cooker. This helps toprevent the chicken from sticking to the bottom, cook more evenly and keep it moist
• Rub the inside of your slow cooker with a bit of olive or coconut oil to make itnon-stick
• Place chicken (breast sideup) in the slow cooker on top of the foil balls. Cook 4 to 5 hours on high or 8to 9 hours on low (aim for 1.5 hours per pound). Check that it is cookedthrough by using a knife to make a slit to the bone. The chicken should becooked at the bone and no longer pink.
• One hour before you are ready to eat,preheat your oven to 415°F (215°C). Add chopped sweet potato and brussels sprouts to a large mixing bowl. Add olive oil and season with sea salt and pepper. Toss well. Line a baking sheet with parchment paper and spread the vegetables across evenly. Roast in the oven for 30 minutes
• Remove vegetables from the oven andincrease heat to 450°F (235°C). Line a pan with foil. Ensure chicken is cookedthrough then transfer it to the foil-lined pan. Place chicken in the oven for10 minutes to make it crispy. (optional)
• Remove from oven and carve the chicken.Plate chicken with roasted sweet potato and brussels sprouts. Enjoy! (Save the chicken carcass for homemade broth)