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Cozy Crockpot Fall Harvest Chicken with Root Vegetables

crockpot fall harvest chicken with root vegetables - featured image
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A comforting, hands-off slow cooker meal featuring tender whole chicken and sweet root vegetables in a savory broth. Perfect for busy fall days when you want a home-cooked dinner without the effort.

Ingredients

Scale
  • 1 whole chicken (4–5 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium potatoes, cut into 2-inch chunks (Yukon Gold or Russet)
  • 2 parsnips, peeled and cut into 2-inch chunks
  • 1 large onion, cut into wedges
  • 3 cloves garlic, smashed
  • 1 cup chicken broth (low-sodium)
  • 1/2 cup dry white wine (optional)
  • 2 bay leaves
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the vegetables: Wash and peel carrots, potatoes, and parsnips. Cut into 2-inch chunks. Cut onion into wedges, smash garlic cloves. Place all vegetables in the bottom of a 6-quart slow cooker.
  2. Season the chicken: Pat the whole chicken dry with paper towels. Rub all over with olive oil. Mix salt, pepper, dried thyme, dried rosemary, and garlic powder in a small bowl. Sprinkle mixture all over the chicken, including the cavity.
  3. Place the chicken in the slow cooker: Using tongs, place the seasoned chicken on top of the vegetables, breast side up.
  4. Add the liquid: Pour chicken broth and white wine (if using) around the chicken, being careful not to wash off the seasoning. Tuck bay leaves into the liquid on either side of the chicken.
  5. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until chicken reaches an internal temperature of 165°F in the thickest part of the thigh and vegetables are fork-tender.
  6. Check for doneness: Ensure chicken is cooked through and vegetables are tender. If vegetables are still firm, cook for an additional 30 minutes.
  7. Rest and serve: Carefully remove chicken from slow cooker and let rest on a cutting board for 10 minutes before carving. Remove bay leaves from broth. Taste broth and adjust seasoning if needed.
  8. Carve and plate: Carve chicken into pieces. Spoon vegetables onto plates, top with chicken, and ladle broth over everything. Garnish with fresh parsley if desired.

Notes

For crispier skin, place cooked chicken under the broiler for 3-4 minutes before serving. Do not use a frozen chicken. Cut vegetables into uniform 2-inch pieces for even cooking. Resist lifting the lid during cooking to maintain temperature.

Nutrition

Keywords: crockpot chicken, fall harvest, root vegetables, slow cooker, comfort food, one-pot meal, gluten-free, dairy-free

Find it online: https://livelybite.com/cozy-crockpot-fall-harvest-chicken-with-root-vegetables/