Slow Cooker Chicken Pot Roast

Slow Cooker Chicken Pot Roast
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 medium onion, sliced
  • 1 (5 1/2 to 6 pound) whole chicken
  • 2 teaspoons seasoned salt
  • 1 teaspoon cracked black pepper
  • 4 medium carrots, sliced 1 1/2-inch thick
  • 4 small red potatoes, cut in eighths
  • 3 celery ribs, sliced 1 1/2-inch thick

Directions

  1. Place half of sliced onion on bottom of slow cooker crock.
  2. Rinse chicken and pat dry.  Sprinkle all sides with seasoned salt and pepper.  Place chicken on top of sliced onions in crock.
  3. Arrange remaining onion, carrots, potatoes and celery around chicken.
  4. Cover slow cooker.  Cook on HIGH for 4 hours or LOW for 6 to 8 hours. Chicken is done when meat temperature registers 165°F in the breast or 175°F -180°F in the thickest part of the thigh.

Serves:  4 to 6

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