I discovered the glory that is crockpot-roasting last year. I had so many variations of roast chicken, it was ridiculous. BUT. I did it all without roasting the inside of my house in daily 90+ degree heat.
I also love doing this with whole chickens, because they are CHEAP. Generally, you can get a whole chicken for less than you can get 1 pound of chicken breasts. If you make your own broth, it’s even better because you can use the bones and leftovers later.
Crockpot Roasted Chicken with Summer Veggie Hash (THM S)
- 1 whole fryer chicken with backbone removed (butcher can do this for you)
- 2-3 Tsp butter, room temperature
- 1/2 Tsp EVOO
- Montreal chicken seasoning (I used about 1-2 Tsp)
- 1 bunch beets, peeled and diced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 medium eggplant, sliced
- 1 small red onion, diced
For the chicken, place it on a plastic cutting board and pat it dry with paper towels. Season it liberally with Montreal seasoning (or any blend that you like, make sure it has salt in it. If not, be sure you salt as well.), on the inside of the cavity as well. Drizzle with olive oil, and massage the soft butter all over the chicken until it’s thoroughly coated.
*NOTE: If you don’t like your chicken sitting in its fat, make 4 foil balls to “prop” up the chicken before placing it in the crockpot. If you don’t mind it, just sit it down in there.
Place the chicken in the crockpot, breast side up, pop the lid on, and place it on high for 4-5 hours.
For the vegetable hash, combine the diced vegetables in a large bowl and drizzle with EVOO, salt and pepper. Toss to combine and turn them out onto a large parchment-lined baking sheet. Bake at 350 for about 40 minutes (I stirred every 15-20mins), then turn the oven off and allow the veggies to cool in the oven.
I also made mashed cauliflower to go along with this meal.
What’s wonderful about doing whole chickens in the crockpot is that you get all the benefits of oven-roasting with none of the hassle. Who doesn’t like that?!