As far as this Crock-Pot roast chicken goes, there’s never been an easier—or healthier—home-cooked meal. Sorry, microwave—it was fun while it lasted.
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Makes 6 servings
- 5 lbs whole chicken, skin removed
- 2-3 cups diced carrots, turnips, or parsnips
- 1 tsp dried oregano
- 2 tsp minced garlic
- 2 Tbsp coconut oil
- 1/4 cup water
- 3 sprigs rosemary
- 3 Tbsp lemon juice (for a stronger flavor, add when cooking’s done)
- Salt and pepper
How to make it
Add all ingredients to a Crock-Pot.
Cook on low for 7-8 hours.