Description
This Slow Cooker Whole Chicken with Garlic and Herbs is juicy, tender, and full of flavor. Seasoned with fresh herbs, garlic, and a simple spice rub, it’s a no-fuss dinner that practically makes itself. Great for meal prep or a cozy family meal!
Ingredients
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1 whole chicken (about 4-5 pounds), giblets removed
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1 tablespoon olive oil
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1 tablespoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon garlic powder
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1 onion, quartered
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1 lemon, halved
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6 garlic cloves, peeled
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Fresh herbs (such as rosemary, thyme, parsley) for stuffing
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Optional: baby carrots and potatoes for the bottom of the slow cooker
Instructions
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Prep the chicken: Pat the chicken dry with paper towels. Rub olive oil all over the chicken, including under the skin if possible.
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Season: In a small bowl, mix salt, pepper, paprika, thyme, rosemary, and garlic powder. Rub the seasoning mix all over the chicken.
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Stuff the chicken: Place the onion, lemon halves, garlic cloves, and fresh herbs inside the chicken cavity.
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Layer the base (optional): If using, place carrots and potatoes in the bottom of the slow cooker.
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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.
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Crisp the skin (optional): For a golden skin, transfer the cooked chicken to a baking sheet and broil for 5 minutes.
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Rest and serve: Let the chicken rest for 10 minutes before carving. Serve with vegetables and drizzle with juices from the slow cooker
Notes
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If you don’t have fresh herbs, dried herbs work too—just reduce the amount slightly.
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Save the leftover bones to make homemade chicken broth.
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Great for leftovers—use in soups, sandwiches, or salads.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 360
- Sugar: 1g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg