Slow Cooker Chicken Pot Roast

10 405 2732
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 30 min 1
Slow Cooker Chicken Pot Roast
Health Highlights


1 medium/large bird Whole Chicken
3 clove(s) Garlic (minced)
1 tsp Oregano, fresh
1 tsp Thyme, fresh
1 tsp Black pepper
1 tsp Paprika
1 pinch Sea Salt (to taste)
2 medium stalk(s) Celery
5 cup Mixed vegetable salad
1 tsp Rosemary, fresh (more or less, to taste)


1. Rinse chicken and pat dry with paper towels. Coat the external surface of the chicken with olive oil. Combine oregano, thyme, pepper, paprika and salt in a bowl. Place chicken into the bowl and toss lightly to coat with the spices. Rub the spices all over the chicken to make sure it is coated. Insert garlic into the cavity of chicken. Add more salt and pepper if needed.
2. Place the celery stalks across the bottom of crock pot. Add chicken broth, just enough to cover celery. This will prevent the chicken from browning to much at the bottom. Place chicken is slow cooker breast side up.
3. Cover and cook on low for about 4-6 hours or until the chicken reaches 165 degrees internal temperature and vegetables soften. Check for completeness using a meat temperature or insert a fork to ensure juices are clear.
4. Carefully take chicken out from the slow cooker. Brown the chicken by placing it in a large roasting pan and broiling until desired browness had been acheived.
5. You can add mixed select veggies to the slow cooker 30 minutes before you are ready to eat.

Nutrition Facts

Per Portion

Calories 2732
Calories from fat 1395
Calories from saturated fat 388
Total Fat 155 g
Saturated Fat 43 g
Trans Fat 0
Polyunsaturated Fat 36 g
Monounsaturated Fat 62 g
Cholesterol 874 mg
Sodium 4731 mg
Potassium 4687 mg
Total Carbohydrate 53 g
Dietary Fiber 12.1 g
Sugars 28.7 g
Protein 287 g

Dietary servings

Per Portion

Meat 12.8
Vegetables 11.5

Energy sources


Meal Type(s)