Description

This slow cooker whole chicken is infused with garlic, fresh herbs, and classic seasoning. It cooks low and slow for incredibly juicy meat and rich flavor. Perfect for an easy family dinner or meal prep for the week. Bonus: it makes amazing homemade stock with the leftover bones!

Ingredients

1 whole chicken (4-5 lbs), giblets removed
2 tablespoons olive oil or melted butter
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
6 cloves garlic, smashed
1 onion, quartered
1 lemon, halved
A few sprigs each of fresh rosemary, thyme, and parsley (or 1 tablespoon dried herbs total)

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Instructions

Season the Chicken:
Pat the chicken dry with paper towels. Rub it all over with olive oil or butter. Mix the salt, pepper, garlic powder, onion powder, and paprika in a small bowl, then rub the seasoning all over the chicken, including under the skin if you can.
Stuff and Layer:
Place the onion, lemon, smashed garlic cloves, and herbs inside the cavity of the chicken. If any herbs don’t fit, scatter them in the bottom of the slow cooker.
Prepare the Crockpot:
Create a layer of sliced onion, carrots, or a foil ring to lift the chicken slightly off the bottom (optional, but helps it stay juicy). Place the chicken breast-side up in the slow cooker.
Cook:
Cover and cook on low for 6–8 hours or high for 4–5 hours, until the chicken reaches 165°F (74°C) in the thickest part of the breast.
Optional – Crisp the Skin:
For crispy skin, transfer the cooked chicken to a baking sheet and broil for 3–5 minutes in the oven until golden and crisp.
Serve:
Let rest 10 minutes before carving. Spoon some of the juices over the meat when serving.

Notes

Save the bones and leftover juices to make easy homemade chicken stock!
Add chopped veggies (like carrots and potatoes) under the chicken for a built-in side dish.

Use leftovers for soups, sandwiches, or chicken salad.