Herbed Slow Cooker Chicken
Experience the ultimate comfort food with this Herbed Slow Cooker Chicken, a recipe that delivers tender, fall-off-the-bone meat infused with fragrant herbs and spices. This easy-to-make dish starts with a perfectly seasoned whole chicken, coated in a flavorful blend of garlic powder, thyme, rosemary, and paprika, then nestled on a bed of hearty vegetables like carrots, celery, and onions. Slowly simmered in chicken broth for six hours, this hands-off recipe ensures a moist, juicy chicken paired with a rich, savory broth that can double as a gravy. Ideal for weeknight dinners or meal prep, this one-pot wonder is as effortless as it is delicious, making it a must-try for anyone craving a wholesome, satisfying meal. Garnish with fresh parsley for a vibrant finish, and serve with your favorite side dishes for a complete feast.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 teaspoons paprika
- 4 cloves garlic cloves
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 1 cups chicken broth
- 2 tablespoons fresh parsley
Instructions
Pat the chicken dry with paper towels to remove excess moisture.
Rub the chicken with olive oil, then season it with salt, black pepper, garlic powder, dried thyme, dried rosemary, and paprika. Ensure an even coating over the entire chicken, including inside the cavity.
Peel and lightly smash the garlic cloves. Cut the onion into large wedges. Slice the carrots and celery into thick chunks.
Place the prepared vegetables (garlic cloves, onion wedges, carrot chunks, and celery pieces) into the bottom of the slow cooker.
Pour the chicken broth over the vegetables.
Place the seasoned chicken on top of the vegetables, breast-side up.
Cover and cook on low heat for 6-7 hours, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the breast and thighs.
Once cooked, carefully remove the chicken from the slow cooker and let it rest for 10 minutes before carving.
Optionally, strain the liquid from the slow cooker and serve it as a flavorful gravy alongside the chicken and vegetables.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1990 mg | 42% | |
*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.
