Slow Cooker Roast Chicken and Potatoes

By norsegal8

Ingredients

• One 4 1/2-pound whole chicken
• 4 tablespoons unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 1/2 pounds baby potatoes, quartered
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh tarragon

Details

Servings 8

Preparation

Step 1

1. Pat the chicken with paper towels until very dry. Bend the wings back around the neck of the chicken.

2. Use your fingers to separate the skin from the meat. Rub half of the butter under the skin and the other half on top of the skin. Season with salt, pepper, paprika, garlic powder and thyme, and transfer to the bowl of a slow cooker.

3. Transfer the chicken to the slow cooker and cook on low for 5 hours.

4. In a large bowl, toss together the potatoes, olive oil, rosemary, oregano and tarragon; season with salt and pepper. Add the potatoes to the base of the slow cooker and continue to cook on low until the chicken is fully cooked and the potatoes are tender, about 3 hours.

5. Just before the chicken is done, carefully remove it from the slow cooker and transfer to a baking sheet. Preheat the broiler.

6. Brush the chicken with juices from the base of the slow cooker and broil until the skin is well browned, about 4 minutes. Let rest 5 minutes before slicing and serving.