Slow Cooker Lemon Garlic Whole Roast Chicken
A slow cooker whole roast chicken is the perfect answer for anyone craving juicy, flavorful chicken with minimal hands-on time. This easy recipe delivers a tender, fall-off-the-bone bird, infused with garlic, dried herbs, and bright lemon. Plus, it’s a one-pot meal thanks to the bed of carrots, celery, and onion that cook alongside the chicken, soaking up all those savory juices.
I cannot believe I hadn’t tried cooking a whole chicken in the slow cooker until yesterday! Have I been living under a rock? Thankfully, not anymore. I have now made the juiciest and tenderest chicken in the crockpot! This is hubby-approved, and I highly recommend this.
Whether you’re a busy parent, meal prepper, or want a comforting homemade dinner, this crockpot whole chicken recipe is a must-try. It’s so easy to prep, and you can simply dump it and forget it until dinner time!
Need more delicious slow cooker recipes to try? What about our melt-in-your-mouth delicious Slow Cooker Dilled Pot Roast or our Easy Cheesy 4-Ingredient Crockpot Meatballs for a fuss-free dinner which you can serve over pasta or mashed potatoes? Don’t forget our marinate and dump Asian stew that you’ll want to make over and over again – Slow Cooker Korean Sesame Garlic Beef.
Ingredients for Slow Cooker Whole Roast Chicken
- Whole chicken: The star of the dish, it becomes incredibly tender and juicy when slow-cooked, absorbing all the flavors from the seasonings and vegetables.
- Butter: Adds richness and helps the seasonings adhere to the chicken, resulting in a moist and flavorful meat.
- Salt and pepper: Essential for enhancing all the natural flavors and ensuring the chicken is well-seasoned throughout.
- Garlic: Provides a savory, aromatic depth that infuses the chicken and vegetables with a warm, comforting flavor.
- Oregano or other dried herbs: Lend an earthy, herbal note that complements the chicken and brightens the overall taste.
- Carrots: Offer a subtle sweetness and become tender as they cook, soaking up the delicious juices from the chicken.
- Celery: Adds a mild, aromatic flavor and a pleasant texture to the vegetable mix at the bottom of the slow cooker.
- Onion: Brings a gentle sweetness and savory backbone, enriching the broth and overall flavor of the dish.
- Lemon juice: Introduced near the end, lemon juice adds a fresh, zesty brightness that balances the richness and lifts the flavors of the finished chicken. Lemon juice can also be simply added to the broth before making a gravy.
Step-by-Step Instructions
Prep the Chicken
Pat the chicken dry with paper towels. Removing excess moisture helps the seasoning stick and ensures a juicy result.
Make the Garlic Herb Butter
In a small bowl, mix the softened butter with salt, pepper, minced garlic, and dried herbs of choice (oregano, thyme or rosemary). Rub this flavorful paste all over the chicken, including under the skin and inside the cavity, if possible, for extra flavor.
Layer the Vegetables
Place the carrots, celery, and onion at the bottom of your slow cooker. This not only flavors the chicken but also keeps it elevated, allowing heat to circulate for even cooking.
Add the Chicken
Set the seasoned chicken breast-side up on top of the vegetables.
Slow Cook to Perfection
Cover and cook on low for 6–8 hours or 4 hours on high. The chicken should reach an internal temperature of at least 165°F in the thickest part of the thigh. The long, slow cook time ensures incredibly tender meat.
Add Lemon Juice
About one hour before serving, pour the lemon juice over the chicken. This brightens the flavors and adds a subtle tang to your gravy. Lemon juice can also be simply added to the broth before making a gravy.
Serve
Carefully transfer the chicken to a cutting board and carve. Skim any fat from the juices in the slow cooker and spoon some of the flavorful broth over the chicken when serving.
Why Make Whole Chicken in the Slow Cooker?
- Effortless: Minimal prep and no need to monitor the oven.
- Juicy Results: Slow cooking locks in moisture for tender, pull-apart chicken.
- Flavorful Veggies: The vegetables soak up all the savory drippings, making them deliciously rich.
- Versatile Leftovers: Use leftover chicken in salads, sandwiches, or soups.
Tips for the Best Crockpot Whole Chicken
- For crispier skin, pop the cooked chicken under the broiler for 3–5 minutes after slow cooking.
- Use a mix of your favorite root vegetables for extra flavor.
- Let the chicken rest for 10 minutes before carving to keep the juices in.
Frequently Asked Questions (FAQs): Slow Cooker Whole Roast Chicken
How long does it take to cook a whole chicken in the slow cooker?
On low, a 3–4 pound chicken takes about 6–8 hours. You can also cook on high for 3–4 hours, but low and slow yields the juiciest results.
Do I need to add liquid to the slow cooker?
No extra liquid is needed for this recipe. The chicken and vegetables release plenty of juices as they cook, creating a natural broth.
Can I use different herbs or spices?
Absolutely! Try rosemary, thyme, or paprika for a different twist. The recipe is very flexible to your taste.
How do I store leftovers?
Store leftover chicken and vegetables in an airtight container in the fridge for up to 4 days. The chicken also freezes well for up to 3 months.
Can I make gravy from the juices?
Yes! Strain the juices, skim off fat, and thicken with a cornstarch slurry on the stovetop for a quick, savory gravy. You can also make a roux, then add the broth to make a tasty gravy. See recipe card for the gravy recipe you can use.
A slow cooker whole roast chicken is a family-friendly, hands-off meal that’s packed with flavor. Try it once, and it’ll become a staple in your weeknight dinner rotation. This chicken recipe is indeed the ultimate set-it-and-forget-it dinner.
LEMON-GARLIC SLOW COOKER WHOLE CHICKEN
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 3 tablespoons butter, softened
- Salt and pepper, to taste (I use about 1 1/2-2 teaspoons salt and half a teaspoon pepper, but do adjust to taste)
- 6 cloves garlic, minced or pressed through a garlic press o
- 2 teaspoons dried oregano, thyme, rosemary or a combo of dried herbs of your choice
- 2 carrots, cut into thick slices
- 3 stalks celery, cut into sticks
- 1 small onion, quartered
- 3 tablespoons lemon juice or juice of one whole lemon
For the gravy
- 1½ cups of the chicken broth (strained leftover liquid from the roast)
- 3 tablespoons butter
- 2 tablespoons flour
- salt and pepper, as needed
Instructions
- Using paper towels, pat dry the chicken all over to remove any excess moisture.
- Combine butter, salt, pepper, garlic and choice of herbs into a paste and rub over chicken, especially under the skin and inside the cavity.
- Place cut-up vegetables in bottom of slow cooker and place chicken breast side up on top.
- Cook on low heat for six to eight hours or on high for 4 hours.
- About one hour before serving, pour in the lemon juice. You can also just add the lemon juice to the broth before making the gravy.
- Allow the chicken to rest for 10 minutes. To serve, transfer bird to cutting board and carve.
- Skim fat from juices and spoon some of juice over chicken or use the juices to make a delicious gravy.
To make the gravy
- Melt the butter in low to medium heat in a saucepan or heavy and deep skillet. Stir in the flour and cook by stirring for about 1 minute or until the butter and the flour are incorporated/mixed.
- Gradually, stir in the chicken broth (strained leftover liquid from the roast). Taste and adjust seasoning with salt and pepper, as needed. Continue to stir until all ingredients are fully mixed in. Bring to a boil and simmer for 2 minutes or until it has reached a good pourable consistency.
Notes
- For crispier skin, pop the cooked chicken under the broiler for 3–5 minutes after slow cooking. That will add some color to the chicken as well.
Nutrition
Last updated on May 16th, 2025 at 01:35 pm
