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Slow-Cooker Savory Roast Chicken and Vegetables
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Prep Time:
45 minutes
Total Time:
4 hours 15 minutes
Classic slow-roasted chicken with carrots, mushrooms, and onions in herb broth, topped with crispy bacon. Perfect with mashed potatoes for the ultimate comfort meal.
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
Instructions:
  • Prepare the slow cooker by spraying the inside with cooking spray. Cook the bacon in a nonstick skillet over medium heat until it's nice and crispy. Once done, remove the bacon from the skillet and drain it on paper towels. Store it in the refrigerator for later use.
  • In the skillet, leave 1 tablespoon of drippings. Sauté mushrooms and carrots over medium heat for 4 to 6 minutes until tender and lightly browned. Stir in garlic and cook for 30 to 60 seconds until fragrant. Transfer to slow cooker, add onions, and sprinkle with bay leaves and thyme.
  • Season the chicken generously with salt and pepper. Pan-sear the chicken in two batches in a hot skillet until beautifully golden on all sides, about 2 to 3 minutes per side. Place the seared chicken pieces on top of the vegetables in the slow cooker.
  • Combine chicken broth and tomato paste in a 1-cup measuring cup, then pour the mixture around the chicken in the slow cooker. Cook on Low heat for 3 1/2 to 4 hours, until the chicken juices run clear and the vegetables are fork-tender. Transfer everything to a serving platter, discard the bay leaves, and top with cooked bacon. Skim off any excess fat from the cooking juices before serving. Garnish with chopped parsley and serve with mashed potatoes.

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