Crockpot Roasted Chicken and Vegetables is a great kid-friendly recipe to make for lunch or supper. You can set it and forget it in the crockpot at lunch and it is ready for supper. Or if you want it for lunch, put it on in the morning and you will have something yummy, healthy, and delicious for lunch.
Leftovers
You can put the leftover chicken in a baggy and store in the freezer until you are ready to make foods such as quick and easy quesadillas, fajitas, casseroles, or yummy chicken salad. The leftover vegetables will freeze up great in a baggy. I like to use the vegetables in a stir fry or a pasta dish.
Sunday lunch
was probably my favorite time growing up. I have so many memories of my mom starting a roast and vegetables in the electric skillet before we went to church. After church, our house was filled with the smells of the yummy roast and veggies. Mom always made a yummy dessert the day before. Sunday lunches were the best at our house!
More tips:
For this recipe, I use a whole grass-fed chicken. I purchase all of my chicken from Buck Creek Meats. Since I am not a gardener, I purchase my vegetables from the local Farmer’s Market.
INGREDIENTS
- Whole Grass-Fed Chicken
- Chopped Onions, Carrots, and Potatoes
- Chicken Broth
- Seasonings
HOW DO YOU MAKE THE CROCKPOT CHICKEN AND VEGETABLES?
1. Spray the crockpot with non-stick spray. Cut up the potatoes, onions, and carrots. Place all of the vegetables in the bottom of the crockpot.
2. Wash and clean the chicken. Place it on top of the vegetables and pour chicken broth over it. Then season the chicken.
3. **Cook on high for 4 to 5 hours in the crockpot. If you are cooking on low then cook for at least 8 hours.
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I pray you have a fantastic Tuesday!
