Garlic Roasted Chicken in the Crock Pot
Transform your weeknight dinners with this easy and flavorful Garlic Roasted Chicken in the Crock Pot! This recipe combines the savory aromas of garlic, dried thyme, and paprika with the natural juices of tender, slow-cooked chicken to create a melt-in-your-mouth dish. Whole chicken is seasoned to perfection, stuffed with zesty lemon and garlic, and cooked over a bed of hearty vegetables like onion, carrots, and celery for a one-pot meal that's as delicious as it is effortless. Ideal for busy days, this crock pot roasted chicken requires just 20 minutes of prep before the slow cooker takes over, filling your kitchen with irresistible aromas. Serve the fork-tender chicken with its own vegetables or pair it with mashed potatoes and a drizzle of the rich pan juices for a comforting, homemade feast the whole family will love. Perfectly suited for meal prep or cozy family dinners, this recipe ensures both convenience and mouthwatering results.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 8 pieces Garlic cloves
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 piece Lemon
- 1 piece Onion
- 2 pieces Carrots
- 2 pieces Celery stalks
Instructions
Rinse the whole chicken thoroughly under cold water and pat it dry with paper towels. Remove any giblets inside the cavity if present.
Peel the garlic cloves and crush them slightly with the flat side of a knife to release their flavor.
Rub the chicken all over with olive oil, ensuring it is lightly coated. Sprinkle the salt, ground black pepper, dried thyme, and paprika evenly over the chicken, rubbing the seasonings into the skin.
Cut the lemon in half and place it inside the cavity of the chicken along with 4 of the garlic cloves.
Peel and coarsely chop the onion, carrots, and celery into large chunks and set them aside.
Spread the chopped vegetables on the bottom of the crock pot as a bed for the chicken. Add the remaining garlic cloves between the vegetables for additional flavor.
Place the seasoned chicken breast-side up on top of the vegetables inside the crock pot.
Cover the crock pot with a lid and cook on high for 4 hours or on low for 6-8 hours. The chicken should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer at the thickest part of the breast and thighs.
Once cooked, carefully remove the chicken from the crock pot (it will be very tender) and let it rest for 10 minutes before carving.
Serve the garlic roasted chicken with the cooked vegetables on the side. Optionally, use the juices from the crock pot to make a flavorful gravy.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1519 mg | 32% | |
*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.
