Why You’ll Love This Recipe
If you’re looking for an effortless way to prepare a delicious and tender whole chicken, this slow cooker recipe is perfect. The combination of garlic and herbs infuses deep flavors, while slow cooking ensures juicy and fall-apart meat. It’s a great alternative to store-bought rotisserie chicken and makes meal prep a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole chicken
- Garlic cloves
- Fresh herbs (rosemary, thyme, parsley)
- Onion
- Lemon
- Butter or olive oil
- Paprika
- Salt and pepper
- Chicken broth
Directions
- Prepare the Chicken: Remove any giblets from the chicken cavity and pat it dry with paper towels.
- Season: Rub the chicken with butter or olive oil, then season generously with salt, pepper, paprika, and minced garlic.
- Stuff the Chicken: Place fresh herbs, lemon slices, and onion inside the cavity for added flavor.
- Layer in the Slow Cooker: Place a layer of sliced onions at the bottom of the slow cooker and add a small amount of chicken broth.
- Cook: Place the chicken breast-side up in the slow cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the internal temperature reaches 165°F.
- Crisp the Skin (Optional): For a crispy finish, transfer the cooked chicken to a baking sheet and broil for 5-10 minutes until golden brown.
- Serve: Let the chicken rest for a few minutes before carving.
Servings and Timing
- Servings: 6-8 people
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 4-5 hours (high)
- Total Time: Up to 8 hours
Variations
- Lemon & Garlic: Add extra lemon slices and garlic for a brighter, tangy flavor.
- Spicy Kick: Sprinkle cayenne pepper or red pepper flakes for some heat.
- Cajun Style: Use a Cajun seasoning blend instead of traditional herbs.
- Mediterranean Twist: Add olives and oregano for a Mediterranean-inspired taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Shred the chicken and freeze in portions for up to 3 months.
- Reheating: Warm in the microwave or oven at 325°F until heated through. Add a splash of broth to retain moisture.
FAQs
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F.
Can I use dried herbs instead of fresh?
Yes, but reduce the quantity as dried herbs are more concentrated.
Do I need to sear the chicken before slow cooking?
No, but searing can add extra flavor and color.
Can I cook the chicken on high instead of low?
Yes, cook on high for 4-5 hours instead of 6-8 hours on low.
How do I get crispy skin?
Broil the chicken for 5-10 minutes after slow cooking.
Can I cook vegetables with the chicken?
Yes, add carrots, potatoes, and celery around the chicken for a complete meal.
Is it necessary to add broth?
A small amount helps keep the chicken moist but is not required.
What size slow cooker do I need?
A 6-quart slow cooker works best for a whole chicken.
Can I use frozen chicken?
It’s best to thaw the chicken first for even cooking.
How can I use the leftover chicken?
Use it for sandwiches, soups, salads, or casseroles.
Conclusion
Slow Cooker Whole Chicken with Garlic + Herbs is an easy, flavorful meal that requires minimal effort. With tender meat, aromatic herbs, and a rich taste, it’s a perfect go-to for busy days. Whether for meal prep or a family dinner, this recipe delivers delicious results every time.
Print
Slow Cooker Whole Chicken with Garlic + Herbs
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This slow cooker whole chicken is juicy, tender, and packed with flavor from fresh garlic, herbs, and a simple spice rub. It’s an easy, hands-off meal that’s perfect for busy weeknights or meal prep. Serve it with roasted veggies, mashed potatoes, or shred it for soups and salads!
Ingredients
- 1 whole chicken (4–5 lbs)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 small onion, quartered
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 3 tbsp unsalted butter, melted
Instructions
- Prep the chicken – Remove giblets from the chicken (if included) and pat the skin dry with paper towels.
- Season – In a small bowl, mix salt, pepper, paprika, thyme, rosemary, oregano, onion powder, and garlic powder. Rub the spice blend all over the chicken, including under the skin if possible.
- Stuff the chicken – Place the lemon quarters, onion quarters, and minced garlic inside the cavity.
- Sear (optional but recommended) – Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides for 3–4 minutes until golden brown.
- Slow cook – Place the chicken in the slow cooker, breast side up. Pour the melted butter over the top and add the chicken broth around the chicken.
- Cook – Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Crisp (optional) – For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3–5 minutes until golden brown.
- Rest & Serve – Let the chicken rest for 10 minutes before carving. Serve with your favorite sides!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Serving Ideas: Serve with roasted potatoes, steamed veggies, or use shredded chicken for tacos, salads, or soups.
- Broth Bonus: The leftover juices in the slow cooker make a delicious gravy or base for soups!
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