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Slow-Cooker Savory Roast Chicken and Vegetables

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  • Prep 45 min
  • Total 4 hr 15 min
  • Servings 6
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This roast chicken dinner is as classic as it gets. Bone-in, skin-on chicken is slow-cooked with carrots, mushrooms and onions in an herb-infused broth, then topped with crispy bacon as a finishing touch. Serve with mashed potatoes any time you’re craving comfort food.
By Betty Crocker Kitchens
Updated Sep 12, 2017
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Ingredients

  • 6 slices bacon, chopped
  • 1 package (8 oz) baby bella mushrooms, quartered
  • 4 medium carrots, halved lengthwise and cut into 2-inch pieces (about 2 cups)
  • 1 teaspoon finely chopped garlic
  • 1 cup frozen small whole onions (from 14-oz bag)
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 3- to 3 1/2-lb cut-up broiler-fryer chicken
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon Muir Glen™ organic tomato paste (from 6-oz can)
  • Chopped fresh Italian (flat-leaf) parsley, if desired
  • Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired
Make With
Progresso Broth

Steps

  • 1
    Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
  • 2
    Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
  • 3
    Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
  • 4
    In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Small whole onions are also known as pearl onions, which can be bought fresh or frozen. The frozen version was used in this recipe for ease.
  • tip 2
    Strain cooking juices through a fine mesh sieve before serving with chicken, if desired.

Nutrition

260 Calories, 12g Total Fat, 31g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
710mg
29%
Potassium
550mg
16%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
8%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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