Dinner

Crockpot Roasted Chicken and Root Veggies is for Dinner.

Crockpot Roasted Chicken and Root Veggies takes 10 minutes to prepare.

Crockpot Roasted Chicken and Root Veggies takes 240 minutes to cook.

Crockpot Roasted Chicken and Root Veggies makes 1 servings.

The ingredients for Crockpot Roasted Chicken and Root Veggies are:

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

Here is how you make Crockpot Roasted Chicken and Root Veggies:

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 ServingsNumber of Servings: 1Recipe submitted by SparkPeople user ERIKAMORIN.

The nutritional information for Crockpot Roasted Chicken and Root Veggies is:

• 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

The dietary needs meet for Crockpot Roasted Chicken and Root Veggies is Gluten Free