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8877 N 107th Ave, Suite 309, Peoria, Arizona

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info@tandjasiacuisine.com

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Slow-Cooker Savory Roast Chicken and Vegetables

This roast chicken dinner is as classic as it gets. Bone-in, skin-on chicken is slow-cooked with carrots, mushrooms and onions in an herb-infused broth, then topped with crispy bacon as a finishing touch. Serve with mashed potatoes any time you’re craving comfort food.

Directions

Recipe Ingredients

  • 6 slices bacon, chopped
  • 1 package (8 oz) baby bella mushrooms, quartered
  • 4 medium carrots, halved lengthwise and cut into 2-inch pieces (about 2 cups)
  • 1 teaspoon finely chopped garlic
  • 1 cup frozen small whole onions (from 14-oz bag)
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 3- to 3 1/2-lb cut-up broiler-fryer chicken
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Progresso chicken broth (from 32-oz carton)
  • 1 tablespoon Muir Glen organic tomato paste (from 6-oz can)
  • Chopped fresh Italian (flat-leaf) parsley, if desired
  • Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired
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