Poor Man’s Chicken and Carrots-Slow Cooker. This easy slow cooker chicken and carrots recipe uses just 3 main things. It comes from my grandma’s way of cooking when money was short and she had many kids to feed. One whole chicken, lots of carrots, and a bit of salt make soft, yummy meat and sweet carrot pieces in a tasty light soup. It’s a simple meal that feeds a big family or saves busy nights with filling, cozy food that’s hands-free.
Whip up this no-fuss meal with a whole chicken, fresh carrots, and salt in your slow cooker. Get juicy, fall-off-the-bone meat, soft sweet carrots, and flavorful broth. Perfect for 6-8 people. Serve over rice or potatoes. Great for tight budgets—stretches one bird into hearty dinners or leftovers!
Servings: 6–8
Ingredients
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1 whole chicken (about 3½ to 4½ pounds), with the insides taken out
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2 pounds carrots, peeled and cut into 1/2-inch rounds
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Use 2 teaspoons of kosher salt (or 1½ teaspoons of regular salt), split into two parts.
Poor Man’s Chicken and Carrots: Directions
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Put the carrots in a layer at the bottom of a 5- to 7-quart slow cooker. Sprinkle 1 teaspoon salt on the carrots to give them light flavor from the chicken juices later.
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Dry the chicken with paper towels. Rub the other 1 teaspoon salt all over it, inside and out, so the skin and meat taste good.
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Set the chicken breast-side up right on the carrots. It will sit a little high at first; the carrots will get soft and the chicken will drop into its juices as it cooks.
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Put the lid on. Cook on LOW for 6 to 8 hours, or HIGH for 3 1/2 to 4 1/2 hours. The chicken should be super tender, meat falling off bones. Carrots soft with chicken flavor, and thin tasty broth at bottom.
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Check if done: thigh’s thickest spot (no bone) hits 165°F on thermometer. If not, cook more in 30-minute bits on LOW.
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Use tongs or spatulas to lift chicken to a cutting board. Let rest 10 minutes so juices stay in.
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Stir carrots and broth gently. Taste broth; add tiny bit more salt if needed, then stir.
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Pull meat off bones into bite-size bits. Toss skin and bones, or keep some soft skin for more taste.
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Put chicken back in cooker with carrots and broth. Stir softly to mix and warm, then serve hot. Give everyone chicken, carrots, and broth!
Serve in bowls with lots of broth. Tasty over mashed potatoes, buttered noodles, or rice. Add green beans, peas, or salad. Bread or toast dips great. Leftovers good in sandwiches or on grains.