Summer brings warm days and less desire to stand over a hot stove. This Slow Cooker Roasted Chicken and Summer Vegetables is an ideal, low-effort meal that delivers comforting, rotisserie-style chicken and bright seasonal produce with almost no hands-on time. It’s a simple, healthy family dinner that also yields great leftovers for sandwiches, salads, or soups.
With just a handful of ingredients and straightforward seasonings, you can create a juicy, flavorful chicken and tender vegetables in one pot. Everything cooks together in the slow cooker, so cleanup is easy and the flavors meld naturally. Leftover chicken stores well in the refrigerator and can be used in many other meals throughout the week.
What I love about this Slow Cooker Roasted Chicken with Summer Vegetables
- Easy to prepare with minimal hands-on time
- Produces flavorful roasted-style chicken that makes excellent leftovers
- A healthier and homemade alternative to store-bought rotisserie chicken
- Uses fresh summer produce like squash and carrots
- Everything cooks together in the slow cooker for simple cleanup
How to make this easy Roasted Chicken Recipe in your Slow Cooker
Begin by layering small potatoes, carrots, and onion pieces in the bottom of the slow cooker. This creates a flavorful bed for the chicken and helps the vegetables cook evenly. Rinse and thoroughly pat dry a young whole chicken before seasoning it. Place the chicken breast side up over the vegetables, rub the exterior with your chosen seasonings, then cover and cook until the chicken reaches a safe internal temperature and the vegetables are tender.
Cook on low for 6–8 hours or on high for 4–5 hours. During the last 30 minutes of cooking, add sliced summer squash so it stays tender without turning mushy. When the chicken registers at least 165°F (74°C) in the thickest part of the thigh and the vegetables are soft, it’s ready to serve. Let the chicken rest a few minutes before carving to keep the juices locked in.
The result is a satisfying, well-seasoned main course that comes together in a few simple steps. Enjoy!
Like this recipe? make sure to check out my:
Slow Cooker Chicken Tortilla Soup
The Easiest Slow Cooker Beef Stew
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Slow Cooker Roasted Chicken and Summer Vegetables
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Ingredients
- 5-6 lb young whole chicken
- 7-8 small gold potatoes or similar small potatoes
- 1 bundle rainbow carrots (about 8 small carrots, halved)
- 1/2 onion quartered
- 1 yellow summer squash sliced, added at end
- 1/2 tsp dried sage
- 1 tsp paprika
- salt & pepper to taste
Equipment
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Slow cooker (large)
Method
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Remove the neck and giblets from the chicken, rinse it inside and out, and pat it completely dry with paper towels.
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Lightly spray or grease the inside of the slow cooker to prevent sticking.
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Arrange the potatoes, carrots, and quartered onion in an even layer across the bottom of the slow cooker.
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Place the seasoned chicken on top of the vegetables, breast side up.
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Rub the outside of the chicken with sage, paprika, salt, and pepper, adjusting amounts to taste.
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Cover and cook on high for 4–5 hours or on low for 6–8 hours. Add the sliced summer squash during the final 30 minutes of cooking so it stays tender but not overcooked.
Notes
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Looking for other Slow Cooker recipes? Check out my Cilantro Lime Chicken Tacos and Zesty Baked Beans recipes!
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