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

Units Scale

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

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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!