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A vertical, eye-level shot of a whole roasted chicken sitting on a bed of baby potatoes and carrots inside a black slow cooker. The chicken has a perfectly browned, herb-flecked skin and is topped with a fresh sprig of rosemary. The golden potatoes and vibrant orange carrots are nestled around the base, glistening in the savory pan juices.

Slow Cooker Herb Garlic Roasted Chicken with Baby Potatoes

5 from 1 vote
This Slow Cooker Herb Garlic Roasted Chicken is the ultimate all-in-one meal that delivers rotisserie-style results without the fuss. Infused with aromatic rosemary, thyme, and plenty of garlic, the chicken stays incredibly juicy while the baby potatoes and carrots soak up the savory drippings. It is a hearty, wholesome dinner that looks as impressive as it tastes.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 4-5 lb whole chicken giblets removed
  • 1.5 lbs baby potatoes halved
  • 3 large carrots cut into 2-inch chunks
  • 4 tbsp unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • 1/2 cup chicken broth
  • Fresh rosemary sprigs for garnish

Method
 

  1. Pat the chicken completely dry with paper towels to ensure a better sear later.
  2. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, paprika, and onion powder to create a herb butter paste.
  3. Season the inside and outside of the chicken generously with salt and pepper.
  4. Rub the herb butter all over the chicken, including under the skin of the breast for maximum flavor.
  5. Place the halved potatoes and carrots in the bottom of a 6-quart slow cooker and season them lightly.
  6. Pour the chicken broth over the vegetables.
  7. Place the chicken on top of the bed of vegetables, breast-side up.
  8. Cover and cook on the LOW setting for 6 to 7 hours (or HIGH for 3.5 to 4 hours) until the internal temperature reaches 165°F.
  9. Optional: For crispy skin, carefully transfer the chicken to a baking sheet and broil for 3-5 minutes until golden brown.
  10. Let the chicken rest for 10 minutes before carving. Serve with the tender potatoes and carrots.