Whole Chicken In The Crockpot
This slow cooker whole chicken comes out perfectly tender with real flavor from fresh herbs and lemon. A quick broil at the end gives the skin that golden, crispy finish, and the drippings turn into a simple, delicious sauce. An easy, hands-off way to enjoy a classic roast chicken dinner.
Servings: 8 Servings
Ingredients
Prep the Chicken
- 1 whole chicken 4 to 4½ pounds
- Salt and pepper
- 2 tablespoons olive oil
- 2 large lemons cut into wedges and 3 slices
- 1 bunch fresh oregano reserve 2 sprigs and chop
- 1 bunch Fresh thyme reserve 2 sprigs and chop
- 1 bunch fresh rosemary reserve 2 sprigs and chop
- 2-3 tablespoons fresh chopped parsley
Thicken the Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water cold
Instructions
For the chicken:
- Spray a small wire rack with non-stick oil and place in the bottom of the crockpot.
- Rinse the chicken and pat dry with paper towels. Season the cavity with salt and pepper. Stuff the lemon quarters and all but 3 of the slices into the cavity. Add the sprigs of oregano, thyme and rosemary inside the chicken and tie the legs together with kitchen twine. Place the remaining 3 lemon slices on the bottom of the crockpot.
- Place the chicken in the crockpot, breast side up on the rack. Brush olive oil over the top and sides of the chicken, season with additional salt and pepper. Sprinkle with the chopped oregano, thyme and rosemary.
- Put the lid securely on the crockpot and set the temperature to low and roast for 5 hours, or until internal temperature reaches 165°F with a meat thermometer.
To Brown the Chicken:
- Preheat oven to 500°F
- Remove the chicken from the crockpot and transfer to a wire rack set over a rimmed baking sheet. Place in the center of the oven and watch closely for 5-8 minutes until the skin turns golden brown.
- Transfer to a cutting board, tent with foil and let rest for 10 minutes. Remove the lemon pieces and herbs from the cavity. Carve the chicken and place on a serving platter. Garnish with chopped parsley when ready to serve.
Sauce:
- While the chicken is resting, discard the lemon slices and pour the accumulated pan juice remaining in the crockpot through a fine-mesh strainer set over a small saucepan. There should be about 1 cup of liquid in the pan, if there is less, add some water or chicken broth to equal 1 cup. Bring to a low boil over medium-high heat.
- Combine the cornstarch with the water and whisk the slurry into the pan juices. Transfer to a dish, season with salt and pepper, and serve with the chicken.
Notes
No rack? A small round kitchen trivet works perfectly in most standard slow cookers. You can also make a quick substitute by rolling three balls of foil to elevate the chicken.
Keep the crockpot lid on: Avoid lifting the lid. Each peek releases heat and can add extra cook time.
Pan juices: You’ll end up with about 1 cup of flavorful drippings in the bottom of the crockpot. Perfect for making the simple sauce.
Storage: Store leftover chicken in an airtight container with a bit of the cooking liquid to keep it moist. It will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.
Reheating: Reheat gently in the oven at 325°F or in the microwave with a splash of broth to prevent drying out.
Nutrition
Serving: 4ounces | Calories: 347kcal | Carbohydrates: 3g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 603mg | Fiber: 2.3g | Sugar: 2g
