This meal is about as easy as it gets: you stick a whole chicken in a crock pot over a bed of vegetables in the morning, forget about it all day, and come home to a meal of moist chicken and flavorful vegetables.  You can use the leftovers in so many ways for lunch or dinner throughout the week! And remember to save the bones to make bone broth!

Whole Chicken in the Crock Pot

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 whole chicken (around 3-4 lbs)
  • 1/2 onion, chopped
  • 3-4 large carrots, cut into large sticks
  • 3-4 red potatoes, cut into quarters
  • 2 cloves of garlic, minced
  • 2 TBSP chopped fresh rosemary
  • salt and pepper


Put cut up vegetables in the bottom of a large crock pot.  Place chicken on top.  Spread minced garlic and rosemary on top of chicken, and sprinkle generously with salt and pepper.  Cook on low for 6-8 hours.  The internal temperature of the chicken should reach 165 degrees F.  Cut chicken into pieces and serve with vegetables.

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