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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crock Pot-Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions