Aren’t crock pots and slow-cookers amazing? Great in the summer when you don’t want to heat up the house. Awesome in the winter when you want a delicious meal that is ready when you are.
Let’s face it, from now until the new year, we are all busy. There are the holidays, the pot lucks at the office, the shopping and decorating. It never ends. Presents to wrap, cookies to bake. I’m not sure when I love my crock pot more – the summer or the winter. All I know is that I can spend the day being busy and at the end of the day serve my family a fitting Sunday Supper.
Slow-Roasted Chicken with Vegetables
2 medium Carrots
2 Celery Ribs
8 small Red Potatoes
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 Garlic Cloves, minced
3 lb whole Chicken
1 tablespoon dried Rosemary
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
2 teaspoons Paprika
1/2 teaspoon Mesquite Seasoning
Peel the carrots, cut in half lengthwise and then cut into 3-inch pieces. Set aside. Rinse celery ribs, cut in half lengthwise and then into 3-inch pieces. Set aside. Scrub potatoes, cut into quarters.
Place carrots, celery and potatoes in a 6-quart slow cooker; sprinkle with 1/4 teaspoon salt and pepper.
Cut the lemon in half and set aside. Peel and finely mince garlic cloves. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up.
Grind or crush dried rosemary. Mix together rosemary, lemon juice, oil, paprika, mesquite seasoning and remaining salt in small bowl; rub over chicken.
Cook, covered, on low until a thermometer inserted in thigh reads at least 170-degrees and vegetables are tender, about 7 hours.
Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
2 or 3 Sprigs fresh Rosemary
If desired, slice lemon into quarters and place around the platter with the chicken and vegetables. Tuck a few sprigs of rosemary on the platter. Serve and enjoy.