LEMON-GARLIC SLOW COOKER WHOLE 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, oregano, 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.
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
TIPS & TRICKS
- 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
Calories: 520kcalCarbohydrates: 9gProtein: 37gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 165mgSodium: 226mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 5656IUVitamin C: 13mgCalcium: 66mgIron: 2mg
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