Crock Pot Whole Chicken
Transform your dinner routine with this ultra-tender, flavorful Crock Pot Whole Chicken recipe! Perfectly seasoned with a fragrant blend of paprika, thyme, and rosemary, this slow-cooked dish brings melt-in-your-mouth tenderness to the table with minimal effort. A medley of carrots, celery, onion, and garlic forms a flavorful vegetable bed, while a zesty lemon tucked inside the chicken adds a burst of citrusy brightness. With just 15 minutes of prep time, this fuss-free recipe lets your crock pot work its magic, delivering juicy, fall-off-the-bone chicken and savory vegetables in just 5 hours. Ideal for busy weeknights or cozy family dinners, this one-pot wonder pairs beautifully with mashed potatoes, rice, or a crisp side salad. Try this irresistibly easy whole chicken recipe today for a hearty, home-cooked meal everyone will love!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 large carrots
- 3 pieces celery stalks
- 1 large yellow onion
- 4 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 cups chicken broth
- 1 whole lemon
Instructions
Prepare the vegetables by peeling and cutting the carrots into large chunks, slicing the celery, and chopping the onion into quarters.
Peel the garlic cloves and lightly smash them with the side of a knife.
Rinse the chicken inside and out, then pat it dry with paper towels. Remove any giblets if included.
Rub the chicken all over with olive oil to help the seasonings stick.
In a small bowl, combine paprika, thyme, rosemary, black pepper, and salt. Rub this spice mixture evenly over the chicken, including under the skin if possible.
Place the prepared carrots, celery, onion, and garlic in the bottom of the crock pot to act as a vegetable rack.
Slice the lemon in half and place both halves inside the chicken cavity.
Carefully place the seasoned whole chicken on top of the vegetables in the crock pot.
Pour the chicken broth into the crock pot, avoiding pouring it directly over the chicken to keep the seasoning intact.
Cover with the lid and cook on low for 4.5-5 hours or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the breast.
Once done, carefully remove the chicken from the crock pot (it will be tender and may fall apart) and let it rest for 10 minutes before carving.
Serve the chicken with the cooked vegetables and your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 860 mg | 18% | |
*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.
