Description
A simple and tasty slow-cooked whole chicken that is juicy, tender, and perfect for family meals.
Ingredients
Scale
- 1 whole chicken (3–5 lb), giblets removed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder or 2 cloves fresh garlic, crushed
- 1 tsp dried thyme or rosemary (or 2 sprigs fresh)
- 1 onion, cut into quarters
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lemon, halved (optional)
- 1 cup chicken broth or water
- 1 tbsp olive oil or melted butter
Instructions
- Pat the chicken dry with paper towels.
- Rub olive oil or butter over the chicken skin.
- Mix salt, pepper, garlic powder, and herbs. Rub under and over the skin.
- Place onion, carrots, and celery in the bottom of the crockpot. Add lemon halves if using.
- Put the chicken on top of the vegetables, breast side up. Pour the chicken broth into the pot around the vegetables.
- Cover and cook on Low for 6–8 hours, or on High for 3–4 hours. The chicken is done when the internal temperature reads 165°F (74°C) at the thickest part.
- Remove the chicken and let it rest for 10–15 minutes before carving. For crisp skin, place under a hot broiler for 3–5 minutes, watching closely.
Notes
Pat the skin dry so seasoning sticks. Use a meat thermometer for safe doneness. Do not lift the lid often; each lift adds cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 80mg