I love a good roasted chicken, but every time I try to make one at home my chicken comes out completely void of flavor and dry. So, with some skepticism, I decided to give it a try in my slow cooker. And you know what? It was delicious, full of flavor,and fall of the bone tender. Even the kids asked for seconds and that’s the official seal of approval that it’s a keeper. And the best part, I had enough chicken left over to make two more meals.
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Ingredients
- 1 whole chicken 3.5 to 5 pounds
- 1 lemon cuthalf
- 1 onion cut into large pieces
- 3 carrots washed, peeled and cut into large pieces
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
Ingredients
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Instructions
- Chop vegetables and place in the bottom of your slow cooker. These will act as a “rack” for your chicken to rest on.
- Wash your chicken and remove any of the innards that might have been left inside. Pat dry with a clean paper towel.
- Squeeze the juice from your lemon into the cavity of the chicken and place inside. Tie the chickens legs together using kitchen twine.
- In a small bowl combine salt, pepper, garlic, basil, rosemary, parsley, thyme ,olive oil and mix to combine.
- Generously rub the spice and olive oil mixture all over your bird.
- Place chicken on top vegetables breast side DOWN in slow cooker.
- Place lid on slow cooker and cook on LOW heat for 6-7 hours until a thermometer registers 165ºF in the deepest part of the thigh.
- Carefully remove chicken to an oven-safe baking dish and broil 3-5 minutes to crisp the skin, if desired. * Please keep a close eye while chicken is under the broiler . If it is under the broiler too long it will burn.
- Strain vegetables and serve with the chicken.
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