Ingredients
1
medium white onion, quartered, sliced
2
medium russet potatoes, peeled, cubed
1
whole chicken (3 1/2 to 4 1/2 lb)
1/4
cup basil pesto
1
can (14.5 oz) diced tomatoes, drained
1 1/2
cups chopped zucchini (about 1 medium)
1/2
cup pitted kalamata olives
Preparation
In 6-quart oval slow cooker, place onion slices and cubed potatoes.
Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.
