Crockpot Roasted Chicken and Root Veggies

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Crockpot Roasted Chicken and Root Veggies calories by ingredient


Introduction

The nutritional information puts the calories pretty high. However, I don't know how accurate this is considering the serving size is pretty small. The nutritional information puts the calories pretty high. However, I don't know how accurate this is considering the serving size is pretty small.
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

Directions

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.