What could be more comforting than a plate of tender roast chicken and vegetables? Try my tasty slow cooker recipe that cooks the chicken, onions, potatoes and savory herbs to a mouthwatering perfection. Turn any leftovers into a delicious pot of soup!
RecipeSavants.comWhat could be more comforting than a plate of tender roast chicken and vegetables? Try my tasty slow cooker recipe that cooks the chicken, onions, potatoes and savory herbs to a mouthwatering perfection. Turn any leftovers into a delicious pot of soup!Smart Recipes, American Recipes, Chicken Recipes, RecipesChickenAmericanSlow Roasted Chicken With VegetablesPT8H15MServes 4
Ingredients:
3.5 Pounds Whole Chicken0.5 Teaspoon Salt0.25 Teaspoon Freshly Ground Black Pepper1 Tablespoon Unsalted Butter8 Baby Carrots8 Small Boiling Potatoes0.75 Cup Chicken Stock1 Teaspoon Dried Tarragon0.25 Teaspoon Dried Thyme1 Bay Leaf3 Large Potatoes1 Large OnionIn a cast-iron skillet over medium heat, melt butter and stir in carrots and diced onion. Cook for 3-4 minutes or until the onions are a light brown. Add the chicken stock, tarragon, and thyme; stir to combine. Remove the skillet from the heat. Place the potatoes into a crockpot. Add in the carrot-onion mixture and bay leaf on top of the potatoes. Place the chicken on top. Cover with the lid and cook on low for 8 hours. When done, transfer the chicken and the vegetables to a platter and set aside.Skim the fat from the surface of the cooking liquid. Pour the liquid into a saucepan and place the pan over high heat. Bring the liquid to a brisk boil. Cook the liquid, stirring often, until it is reduced to 1 cup. Pour the sauce over the chicken and vegetables before serving.
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