Description
This slow cooker whole chicken is juicy, tender, and infused with garlic and herbs. It’s the perfect fuss-free dinner with minimal prep—just season, set, and forget! Serve it with roasted veggies or mashed potatoes for a comforting meal.
Ingredients
Units
Scale
1 whole chicken (4–5 lbs)- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked or regular)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 6 cloves garlic, peeled and smashed
- 1 lemon, quartered
- 1 onion, quartered
- 2 tablespoons olive oil or melted butter
- 1/2 cup chicken broth
Instructions
- Prepare the chicken – Pat the chicken dry with paper towels. Remove giblets if included.
- Season the chicken – In a small bowl, mix salt, pepper, paprika, thyme, rosemary, onion powder, and garlic powder. Rub the seasoning all over the chicken, including under the skin for extra flavor.
- Stuff the cavity – Place the smashed garlic cloves, lemon wedges, and onion pieces inside the chicken cavity.
- Place in slow cooker – Drizzle olive oil (or melted butter) over the chicken and place it breast-side up in the slow cooker. Pour in the chicken broth.
- Cook – Cover and cook on low for 6-8 hours or high for 4-5 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Optional crisping step – If you want crispy skin, transfer the chicken to a baking sheet and broil for 5 minutes until golden brown.
- Rest & serve – Let the chicken rest for 10 minutes before carving. Serve with your favorite sides!
Notes
- Broth Tip: Use the flavorful broth from the slow cooker to make a quick gravy.
- Veggies Option: Add carrots, potatoes, and celery to the slow cooker for a complete one-pot meal.
- Leftovers Idea: Shred the leftover chicken for sandwiches, soups, or salads.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.