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Slow-Cooker Roast Chicken

Slow-Cooker Roast Chicken
  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 4
This slow-cooker whole chicken is an easy way to create super tender and moist meat infused with the flavors of fresh herbs, butter and lemon. Taking the chicken for a quick spin under the oven broiler for a few minutes right before serving will help create that brown and crispy skin we all love. It’s the easiest and simplest way to enjoy a whole slow-cooker roast chicken for weekend and even weeknight meals.
By Baked Bree
Updated July 2, 2019

Ingredients

  • 1 whole roasting chicken (3 1/2 - 4 1/2 pounds)
  • 1 large onion, chopped
  • 1 pound baby Yukon Gold potatoes
  • 4 whole peeled carrots, chopped
  • 1 whole lemon (reserve zest)
  • 4 tablespoons room temperature butter
  • 2 cloves minced garlic
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper

Steps

  • 1
    Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
  • 2
    Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
  • 3
    In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
  • 4
    Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
  • 5
    Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 165°F in the leg and the juices run clear.
  • 6
    Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.

  • Always keep the slow cooker covered for the specified cooking time. Each time the lid is removed, it allows heat to escape, adding 15 to 20 minutes to the cooking time.
  • Inserting a meat thermometer into the thickest part of the thigh will help ensure the internal temperature has reached at least 165 degrees Fahrenheit.
  • Use leftover chicken in salads, soups, sandwiches or stir frys.
  • Make sure you check the size of your slow cooker first so that you buy the correct size of chicken.
  • Root vegetables take longer to cook than other vegetables, so cut them smaller and put them on the bottom of the cooker and place the chicken on top. This not only allows the vegetables to cook all the way through but also avoids the chicken from overcooking on the bottom.

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
185mg
61%
Sodium
1470mg
61%
Potassium
1150mg
33%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
18%
Sugars
6g
Protein
50g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

  • The meat on this crock pot whole chicken delivers the same fall-off-the-bone tenderness you expect from a slow-cooker recipe. Even better, a quick go in the oven creates an irresistible crispy skin. Pro tip: the results are even juicier when you brine your bird first.
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