Slow Cooker Kitchenware


  • 2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
  • 2 celery ribs, halved lengthwise and cut into 3-inch pieces
  • 8 small red potatoes, quartered
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 lemon, halved
  • 2 garlic cloves, minced
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 tablespoon dried rosemary
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2-1/2 teaspoons paprika


Place carrots, celery and potatoes in a 6-quart slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.

Cook, covered, on low until a thermometer inserted in thigh reads at least 170 F and vegetables are tender, 6-8 hours.

Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.


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