Crockpot Roast Chicken

I often make a whole chicken in the crockpot, but it doesn't ever get the roasted flavor like it does from the oven. I have been seeing on Pinterest that many people have been balling up aluminum foil to act as a stand for the chicken in the crockpot. I figured I could try that or I could use chopped vegetables as a stand. That way I would have a complete meal from the crockpot and not have to fuss with any aluminum foil.  Easy peasy (lemon squeezy as Miss F says!)

Crockpot Roasted Chicken

6 to 8 new potatoes, quartered
4 carrots, peeled and chopped
½ onion, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1 whole chicken
1 tablespoon butter
1 lemon, quartered
¼ cup white wine
¼ cup chicken broth
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper

Toss the potatoes, carrots and onion in the oil. Layer on the bottom of the crockpot with the garlic. Rub the butter over the skin of the chicken and stuff the lemon into the cavity of the chicken. Place the chicken on top of the potatoes, carrots and onions. Pour the wine and broth over the chicken. Sprinkle the thyme, salt and pepper over the chicken. Cover and cook on low for 6 to 8 hours. Serve.

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