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Crock Pot Chicken and Root Vegetables

From the book But I'm Hungry! is a slow cooker meal seasoned with herbs that will satisfy an entire family.

Per Serving: 487 calories, 22.6 g fat, 27 g carbohydrate, 2 g fiber, 43.8 g protein
Crock Pot Chicken and Root Vegetables Photo
Yield: Serves 8


  • 4-6 lb. roasting chicken
  • 2 leeks, sliced and washed
  • 1/2 red onion, sliced
  • 3 beets with greens
  • 1 turnip, sliced
  • 2 potatoes, sliced
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1 cup water
  • 1 teaspoon salt

½ tablespoon pepper

Canola oil cooking spray


  1. Remove beet greens and set aside.

  2. Slice potatoes, onion, turnip, and beets about the same size and thickness. Recommend 1/4-inch thick. Also, beets will turn your hands a deep pink/red. Recommend wearing disposable kitchen gloves.

  3. Mix leeks through water in Crock Pot.

  4. Place roasting chicken atop vegetables and spray lightly to coat with oil.

  5. Sprinkle salt and pepper evenly on chicken.

  6. Cover chicken, like a blanket, with beet greens to seal in moisture. Greens are edible when cooking is complete!

  7. Cook on high for 4 to 5 hours.

Source: Used with permission from But I'm Hungry

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(Page 1 of 1, 2 total comments)



How do I subsitute fresh herbs for dry? I have fresh herbs in my garden. If I was to substitute fresh for dried, how much fresh thyme would I need

posted Dec 1st, 2011 6:30 pm


This looks fantastic - I love slow cooking and the adding of beetroot is really a twist. Will be trying it out!

posted Oct 30th, 2011 4:58 am


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