Better than some Chinese restaurants, a straightforward method to create fried rice! White rice, scrambled eggs, mushrooms, green onions, soy sauce, and boneless chicken breasts are stir-fried together.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 (4 to 6 pound) whole roasting chicken
- 6 cloves garlic, halved lengthwise
- 2 tablespoons rosemary
- freshly cracked salt and pepper to taste
Instructions
- Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
- Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
- Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken’s cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
- Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.
- If you like your whole chicken to have crispy skin, carefully remove the chicken from the slow cooker (it might be so tender that it falls off the bone) and place it into a roasting pan or baking dish. Put it under a pre-heated broiler for a few minutes, until you reach the desired color.
- You can also cook the chicken on High for 4 to 5 hours.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 3 g |
| Protein | 64 g |
| Saturated Fat | 4 g |
| Sodium | 218 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Chicken did not have much flavor, potatoes were pretty much boiled. More like a flavorless stew
Didn’t use potatoes…I eat low carb.
I actually made this recipe with 3 Cornish hens and it was delicious! Very moist and tasty. I will definitely make this again.
Juicy, flavorful and yummy! I did add more garlic and and fresh ground rosemary, (don’t like the hard stick pods), but it was wonderful! It has become a regular at our house. Did I mention I used the pressure cooker instead of slow cooker. Fabulous !
Made it pretty well to recipe using a whole 3lb chicken and newish Instant Pot slow cooker (low at first, until I worked out how to set it to high!). Good handful of sage, thyme and Greek oregano with plenty of garlic under the skin and in the cavity. Cooked faster than I expected, so I overshot the temperature to about 190 after about five hours, but luckily the chicken was still great, plenty of broth (I was worried there was no added moisture) and the red potatoes and baby carrots were great. Wife wasn’t quite ready to eat, so I sprayed a little oil on the skin, dusted it with pepper and salt and browned it off with the broiler lid for ten minutes or so.