Slow Cooker Chicken Pot Roast
Ingredients
- 1 large roasting chicken
- 3 cloves of garlic minced
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 1 teaspoon of black pepper
- 1 teaspoon paprika
- Sea salt to taste
- 2 stalks celery
- 4 -6 cups of select veggies
- fresh rosemary to taste
Directions
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 large bowl. Place chicken into the bowl and toss lightly to coat with the spices. Rub the spices all over chicken to make sure it is coated. Insert garlic into the cavity of chicken. Add more salt and pepper if needed.
Add chicken broth into slow cooker, followed by the celery that will prevent the chicken from browning too much on the bottom. Place chicken in slow cooker, breast side up.
Cover and cook on low for about 4 to 6 hours or until 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.
Carefully take out chicken from slow cooker. Brown the chicken by placing it in a large roasting pan and broiling until desired browness has been achieved.
You can add mixed select phase 1 veggies to the slow cooker 30 minutes before you are ready to eat!
