Slow Cooker Chicken and Potatoes Recipe
Slow Cooker Chicken and Potatoes is the most delicious meal with the minimal amount of effort. Ten minutes of prep and let the slow...
Ingredients
- Cooking Spray
- 12 Whole Baby Carrots
- 1 pound Brussels Sprouts Ends trimmed
- 3 pounds Small Red Potatoes Cleaned and pat dry
- 5 pound Whole Chicken Neck and organs removed
- 2 tablespoons McCormick Garlic and Herb Seasoning
- 1/8 teaspoon Black Pepper
- 1 tablespoon Butter
- 1 cup Chicken Stock
- 1 tablespoon Cornstarch
Instructions
- Spray a 6.5-quart slow cooker with cooking spray. Lay carrots on the bottom of the slow cooker followed by potatoes.
- Remove the neck and organs from the whole chicken. Rinse and pat dry.
- Place the chicken in the slow cooker.
- Sprinkle with McCormick garlic and herb seasoning and black pepper. Rub all over the chicken. Add in the Brussels sprouts into the slow cooker.
- Place the lid on and cook on low for 8 hours.
- Once the internal temperature reaches 175°F, carefully removed the cooked chicken.
- Grab 1 cup of the stock from the slow cooker and mix with 1-tablespoon cornstarch.
- Heat a saucepan on high and add the butter. Melt, then whisk in the stock slurry. Whisk until thick.
- Add salt and pepper to taste and remove off heat once thick.
- Cut the chicken into 6 pieces, serve with vegetables and top with pan gravy.
Notes
- For crispy chicken skin, carefully remove the cooked whole chicken from the slow cooker, place in a baking dish and place under the broiler in the oven for 5 minutes until skin is crispy.
- There is no need to add water. The chicken and vegetables will draw out water, which will make some liquid. You can make pan gravy or save to use for another day.