SUPER EASY Slow Cooker Roast Chicken & Potatoes (With Keto Option)

This is a super easy & tasty meal!

Ingredients:

5 - 6 small/medium russet potaotoes*

aluminum foil

1 whole roasting chicken 3 to 5 pounds**

1 tablespoon Old Bay Seasoning (or your favorite seasoned salt)

1 lemon, orange, apple, small onion and/or celery (optional)****

Method:

Scrub the potatoes. Pat dry and wrap with foil. Place the foil wrapped potatoes in the bottom of the slow cooker pot. (Please see * note below for keto/low carb option.)

Remove any inner parts from the cavity of the chicken. Rinse and pat dry. Sprinkle seasoning inside the chest and neck cavities of the chicken with the seasoning. If desired, slice a fruit or vegetable of your choice and place inside of the chicken. (I used one lemon.) Thoroughly season the outside of the bird. 

Place the prepared chicken on top of the potatoes. Cover and cook on HIGH*** for 5 to 6 hours or until the chicken is fullly cooked.

Carefully transfer the chicken to a platter and allow to rest for 5 minutes. (It will be tender and fall off of the bone.)

Unwrap the potatoes before serving. Makes 4 to 6 servings. 

*I used russet potatoes, but you can use any potatoes that you prefer. The quanity is determined by the size of the potatoes and how many fit in the bottom of your slow cooker. ~ If you are following a low carb meal plan, make potato sized crumples balls of foil for the chicken to sit upon.

Nutritional info per 8 ounce serving of chicken,
approximately: 182 calories ~ 10.4 grams fat ~ .2 grams carbs
 ~ .06 grams fiber ~ .14 grams net carbs ~ 20.7 grams protein

**Choose a chicken that will fit inside of your slow cooker and is big enough to feed your family.

***It is important to use the high heat setting for this recipe.

****If you stuff the chicken with a lemon or orange, an extra uncooked slice makes a nice garnish that can be squeezed over the cooked meat.

Notes:

The secret to creating a roast chicken instead of a simmered chicken is having it sit on top of the potatoes instead of soaking in it's juices.

The leftover juices can be frozen and saved to use in sauces and soups.

Even though the potatoes were wrapped in foil, they absorbed flavor from the juices. They were perfectly cooked, tender and had a wonderful flavor.

My husband gave this meal a score of 10 out of 10. I really enjoyed being able to cook a roast chicken dinner without turning on the oven. 😀