This Crockpot Whole Chicken & Vegetables dinner recipe is super simple to prepare with all of your favorite veggies and a whole chicken. The recipe is very customizable and easy and the meal itself is comfort food at its finest!
Savory Roast Chicken & Veggies made in the Slow Cooker
There’s something so comforting about a home-cooked meal of chicken that falls off the bone with tender, flavorful veggies. Plus, it’s a crock pot dinner, so it’s the kind of meal that practically makes itself while you’re busy doing other things!
Here’s what makes this chicken & veggies recipe a family favorite:
The slow cooker. You simply add everything to the crockpot and let it work its magic, freeing you up for other tasks like shopping, cleaning, laundry or in my case, playing with my daughter and reading a book. The slow cooker does the work, so this slow cooker meal is really great for busy days. Plus, you can let it cook all day on low heat, or use the high heat setting and it’ll be done in half the time.
Deep flavor. The low and slow cooking process adds a savory depth to both the chicken and vegetables. Also, the chicken is so soft and juicy when it’s done. (Even my husband, who’s not a big fan of roast chickens, likes this one!)
It’s a one pot meal! You’ve got protein and veggies together for a complete meal that’s both nutritious and easy to clean up. No juggling multiple dishes, just one crockpot with tender chicken and hearty veggies! Though I will say, I like to make homemade chicken gravy with that lovely broth after removing the chicken and veggies.
Simple Ingredients + Substitutions
- Whole Chicken – a regular sized whole chicken, somewhere around 5 pounds.
- Vegetables – root vegetables like potatoes, carrots and an onion are my favorites; however, this recipe is very customizable and you can add any of your favorite veggies. Green beans, baby carrots, celery, etc. And if you don’t care to have actual physical onions in your dinner, onion powder makes a fine substitute!
- Chicken broth – add a little bit of chicken broth to start with, then more will appear as the chicken cooks resulting in super soft chicken and vegetables. Water works too, if you don’t have broth.
- Salt + pepper – I go for sea salt and ground black pepper
- Basil – I used dried basil this time, though if you have fresh basil that’s wonderful! Use about a tablespoon of chopped fresh basil instead of a teaspoon of dried basil.
Find the full recipe on a printable recipe card below!⬇️
Supplies we used:
- Slow cooker – I use my trusty 7 quart crockpot that we got for a wedding gift in 2020 and it’s the perfect size. We have the plain jane model and we have used it a ton since we got married and it’s still going strong!
- Peeler – I always reach for my OXO peeler over my other one, when I need to peel anything.
- Cutting board + kitchen knife – my favorite knife for chopping veggies (and it’s always dirty or in the dishwasher) would be this one from Chicago Cutlery.
- Measuring cups and spoons – I have the pretty gold ones and some white plastic ones, but honestly I prefer my stainless steel measuring cups above all the others!
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How to make our Crockpot Whole Chicken & Vegetables Recipe
Wash (and peel if you wish) and dice the vegetables. Lay them in the bottom of the slow cooker.
Place the thawed chicken on top of the vegetables. If there’s anything stuck in the cavity of the chicken (like giblets and liver and things) I pull them out for the dog.
Pour the chicken broth over top, then sprinkle the salt, pepper and basil over the outside of the chicken and the broth and veggies.
Place the lid on the crockpot and cook on high for 4-5 hours or on low for 8-10 hours. The cooking time will vary depending on the size of your chicken so just to make sure, you can check the internal temperature of a chicken breast with a meat thermometer; if it’s over 165 degrees, it’s ok to eat!
Serve and enjoy!
How to Store Leftover Roast Chicken & Veggies
Remove all the chicken meat from the bones, (save the bones to make chicken broth!) then store any leftover veggies and chicken meat in an airtight container in the refrigerator for 3-4 days.
Ways to Use Leftover Roast Chicken and Vegetables
Chicken & Vegetable Soup: Use the broth from the roast (add more if needed) and add the veggies and chicken meat for a simple and tasty stew.
Chicken Pot Pie: Make a homemade filling with the leftovers for a chicken pot pie.
My favorite way to use leftovers from a roast (any roast) is to simply layer leftover chicken and vegetables in a pan and add a generous layer of homemade gravy over everything. Heat in the oven (at 350 degrees) for about 30 minutes for a simple and delicious meal!
Tips, Tricks & Notes
- There will probably be extra broth in the crockpot when the chicken is done, just waiting to be turned into homemade chicken broth gravy! Or, you can save it for another recipe, like Chicken Tortilla Soup.
- The amount of vegetables you add is up to you! You can add more or less than what the recipes calls for, according to the size of your family.
- Once cooking is done, let the chicken rest before carving and serving. It helps the juices redistribute, resulting in more moist meat.
- The slow cooker won’t crisp skin, so if you like crispy skin on your chicken, transfer the cooked chicken to a baking sheet and broil it for a few minutes just before serving.
- If you don’t want the chicken legs to bow out (like mine did) take some kitchen string or twine and tie the legs together before cooking.
Add more flavor to the Crockpot Whole Chicken & Vegetables
I love the simple savory flavors of this recipe, but one of the cool things about this recipe is how you can totally customize it to your liking! Here’s a few things you could add for even more flavor:
- Garlic powder or minced garlic
- Herbs, such as parsley, thyme, or oregano
- A squeeze of lemon juice or lemon slices. I’ve seen people stick 2 lemon halves on the inside of the chicken, but I haven’t tried that!
- Red pepper flakes
- Any of your favorite seasonings!
More Slow Cooker Recipes:
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Roast Chicken & Veggies in the Crockpot
This Crockpot Whole Chicken & Vegetables dinner recipe is super simple and delicious to prepare with all of your favorite veggies and a whole chicken.
Ingredients
- 3-4 potatoes
- 2 carrots
- 1 onion
- 1 raw whole chicken
- 1 cup chicken broth
- 1 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried basil
Instructions
- Wash (and peel if you wish) and dice the vegetables. Lay them in the bottom of the slow cooker.
- Place the thawed chicken on top of the vegetables. If there's anything stuck in the cavity of the chicken (like giblets and liver and things) I pull them out for the dog.
- Pour the chicken broth over top, then sprinkle the salt, pepper and basil over the outside of the chicken and the broth and veggies.
- Place the lid on the crockpot and cook on high for 4-5 hours or on low for 8-10 hours. The cooking time will vary depending on the size of your chicken so just to make sure, you can check the internal temperature of a chicken breast with a meat thermometer; if it's over 165 degrees, it's ok to eat!
- Serve and enjoy!
Notes
- There will probably be extra broth in the crockpot when the chicken is done, just waiting to be turned into homemade chicken broth gravy! Or, you can save it for another recipe, like Chicken Tortilla Soup.
- The amount of vegetables you add is up to you! You can add more or less than what the recipes calls for, according to the size of your family.
- Once cooking is done, let the chicken rest before carving and serving. It helps the juices redistribute, resulting in more moist meat.
- The slow cooker won’t crisp skin, so if you like crispy skin on your chicken, transfer the cooked chicken to a baking sheet and broil it for a few minutes just before serving.
- If you don't want the chicken legs to bow out (like mine did) take some kitchen string or twine and tie the legs together before cooking.
As always…
Thanks for visiting our small town! We’re delighted to have you and you’re more than welcome to stay awhile and explore!
’til next time,
We love you and we’ll be praying for you,
Julie
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