Quick Prep Slow Cooker
Whole Roast Chicken and Vegetables
Crispy Yukon Gold Potatoes
Ingredients
- 1 (16-oz) pkg baby carrots
- 1 (16-oz) pkg frozen green beans
- 1 onion, cut into wedges
- 1 (5-lb) whole chicken, giblets removed
- ½ tsp salt
- ½ tsp pepper
- ½ cup low-sodium chicken broth
- ¼ cup white wine (or use chicken broth)
- 1 tsp dried basil
Instructions
- Place carrots, green beans, and onion in a 5- to 7-quart slow cooker.
- Place chicken over vegetables; sprinkle with salt and pepper. Pour broth and wine around chicken, and sprinkle with basil.
- Cover and cook on LOW 8 to 10 hours or until chicken is done. Reserve half of chicken for another meal.
Side Dish Ingredients
- 1 lb Yukon gold potatoes, cut into 1-inch wedges
- 1½ Tbsp olive oil
- 1½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Toss together all ingredients on a large greased rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until potatoes are browned and tender, stirring occasionally.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
294
|
188
|
482
|
| Fat (g) | 6 | 7 | 13 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 42 | 3 | 45 |
| Carb (g) | 15 | 28 | 43 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 401 | 205 | 606 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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