Crock Pot-Roast Chicken Recipe

Name: Crock Pot-Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (3 1/2 lb) chicken; 4 ounces smoked streaky bacon, chopped; 1 onion, roughly chopped; 3 garlic cloves, finely chopped; 2 celery ribs, cut into 1in chunks; 2 carrots, cut into 1in chunks; 12 baby new potatoes; 1 tablespoon soft thyme leaves; 2 bay leaves; 14 ounces chopped tomatoes; 1 tablespoon Worcestershire sauce; 1 12 pints chicken stock or 1 12 pints vegetable stock, hot; 8 ounces broccoli florets; 4 ounces frozen peas, defrosted; 4 ounces spinach; 4 ounces frozen fava beans, defrosted; salt & freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1 (3 1/2 lb) chicken
4 ounces smoked streaky bacon, chopped
1 onion, roughly chopped
3 garlic cloves, finely chopped
2 celery ribs, cut into 1in chunks
2 carrots, cut into 1in chunks
12 baby new potatoes
1 tablespoon soft thyme leaves
2 bay leaves
14 ounces chopped tomatoes
1 tablespoon Worcestershire sauce
1 12 pints chicken stock or 1 12 pints vegetable stock, hot
8 ounces broccoli florets
4 ounces frozen peas, defrosted
4 ounces spinach
4 ounces frozen fava beans, defrosted
salt & freshly ground black pepper

1
Place a large frying pan over a high heat, add the olive oil and, when hot, add the whole chicken to the pan, turning occasionally until brown all over.
2
Remove and place in your slow cooker.
3
Add the bacon to the frying pan and fry for a few minutes over a medium heat, then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves and cook for a further 6 minutes.
4
Add the tomatoes and the Worcestershire sauce and bring to the boil.
5
Spoon into your slow cooker, add the stock, then cover and cook on low for 7-8 hrs until the chicken is cooked.
6
To check if the chicken is cooked through, push a skewer right into the thickest part of the thigh; if the juices run clear it is cooked - any pink and it needs a bit longer.
7
Lift out the chicken onto a platter, cover with foil and set aside in a warm place to rest.
8
Turn the slow cooker to high, stir the green vegetables into the pot and cook, uncovered, for 10 mins until the vegetables are tender.
9
Season to taste.
10
Carve the chicken.
11
Spoon the vegetables and broth into 4 warm bowls.

793

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (3 1/2 lb) chicken, 4 ounces smoked streaky bacon, chopped, 1 onion, roughly chopped, and more.

Yes, Crock Pot-Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot-Roast Chicken

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