Crockpot Roasted Chicken and Root Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 oz Perdue whole chicken fryer roasted (by MIYAZAWA) 3 large (7-1/4" to 8-1/2" long) Carrots, raw 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 serving Onions, yellow, raw 1 oz. 3 stalk, large (11"-12" long) Celery, raw 2 tbsp Butter, unsalted 2 cup stock, chicken, Chef's Cupboard (by MPRESCOTT82) 2 serving Kitchen Bouquet - Browning Sauce - 1 tsp. (by ***DEBRA***) 1 tsp Marjoram, dried 1 tsp Dried Thyme (by ARCTIC.ORCA) .5 leaves Basil 1 tbsp Poultry seasoning
Melt 1 tbsp butter, with browning sauce, & poultry seasoning. Place whole, rinsed, chicken in crockpot. Pour sauce over chicken. Cut up vegetables and place in pot around chicken. Add in this order: celery, onions, carrots, lastly, potatoes. In a dishes remelt the rest of the butter, a dash of browning sauce, 2 cups of stock, and poultry seasoning. Pour over ingredients. Add a pinch of dried marjoram, thyme, and basil to top of chicken. Cook on high for 4 hours, low for 8 hours, or until chicken is 182 degrees.
Serving Size: Makes about 8 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user ERIKAMORIN.
Serving Size: Makes about 8 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user ERIKAMORIN.
Nutritional Info Amount Per Serving
- Calories: 1,009.9
- Total Fat: 33.4 g
- Cholesterol: 137.2 mg
- Sodium: 1,893.1 mg
- Total Carbs: 139.3 g
- Dietary Fiber: 25.8 g
- Protein: 40.3 g
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