Slow Cooked Herbed Chicken and Veggies

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people


  • 1 large onion sliced
  • 2 large carrots chopped
  • 2 large stalks celery chopped
  • 1 large whole chicken
  • 1 tablespoon coconut oil
  • Sea salt and freshly ground black pepper to taste
  • 2 teaspoons minced oregano
  • 2 cloves garlic minced
  • 2 teaspoons minced rosemary
  • 1 teaspoon grated lemon zest


  • In a large crock cooker, add the onions, carrots and celery.
  • Using your fingers, loosen the skin from the chicken.
  • In a small bowl, mix the remaining 6 ingredients (oil through zest) and rub evenly under the skin of the chicken.
  • Place the chicken over the vegetables and cover crock cooker. Cook on LOW for 6 to 8 hours, until the chicken is fall apart tender.
  • Remove chicken from bone and serve with vegetables.


SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).
NUTRITION: 593 Calories; 39g Fat (60.5% calories from fat); 49g Protein; 8g Carbohydrate; 3g Dietary Fiber; 235mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 1/2 Fat.
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