Crock Pot Roasted Herbes De Provence Whole Chicken
Elevate your dinner table with this tender, flavorful Crock Pot Roasted Herbes de Provence Whole Chicken, a true comfort food masterpiece made effortlessly in your slow cooker. Infused with the aromatic blend of Herbes de Provence, this 4-pound chicken is perfectly seasoned with a mix of paprika, garlic, onion powder, and a hint of citrusy lemon tucked inside. A bed of hearty vegetables—carrots, celery, and onions—cradles the chicken as it slow roasts to perfection over five hours, filling your kitchen with an irresistible aroma. This one-pot wonder not only delivers juicy, fall-off-the-bone meat but also creates a savory broth that can be served as a light gravy. With just 15 minutes of prep time and simple ingredients, this stress-free recipe is ideal for a wholesome family dinner or meal prepping for the week. Whether you’re a culinary beginner or a seasoned pro, this fuss-free crock pot recipe ensures flawless results every time.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon Herbes de Provence
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon
- 4 whole garlic cloves
- 1 medium yellow onion
- 3 whole carrots
- 2 whole celery stalks
Instructions
Remove the giblets from the cavity of the chicken, rinse the chicken under cold water, and pat it dry with paper towels.
Drizzle the olive oil over the chicken and rub it to coat evenly.
In a small bowl, mix together the Herbes de Provence, paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture all over the chicken, including under the skin if possible, for maximum flavor.
Slice the lemon into quarters and place it inside the cavity of the chicken along with the garlic cloves.
Roughly chop the onion, carrots, and celery into large chunks and place them in the bottom of the crock pot to create a base for the chicken.
Place the seasoned chicken on top of the vegetables, breast side up.
Cover the crock pot with the lid and cook on low for 5 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the chicken (without touching the bone) reads 165°F (74°C).
Once cooked, carefully remove the chicken from the crock pot and let it rest for 10 minutes before carving.
Strain the juices from the crock pot if desired and serve as a light gravy with the chicken and vegetables.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
