Slow Cooker Herb Roasted Chicken
Transform your weeknight dinners with this Slow Cooker Herb Roasted Chicken recipe, a melt-in-your-mouth masterpiece brimming with rustic flavors! This simple yet satisfying recipe combines a whole chicken infused with a buttery herb rub featuring thyme, rosemary, paprika, and garlic powder, delivering incredible depth of flavor. As it slowly cooks over a cozy bed of onion, carrots, and celery, the chicken becomes irresistibly tender, practically falling off the bone. Stuffed with aromatic lemon and garlic, this dish strikes the perfect balance between ease and elegance. Ideal for busy schedules, this slow cooker recipe requires just 15 minutes of prep time and leaves your home filled with inviting aromas. Perfectly paired with the tender vegetables from the pot or classic sides like creamy mashed potatoes, this family-friendly meal guarantees a wholesome, stress-free dining experience.
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Recipe Information
Ingredients
- 1 piece (about 4-5 pounds) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 4 tablespoons (softened) Unsalted butter
- 1 piece (cut into quarters) Lemon
- 4 pieces (peeled) Garlic cloves
- 1 piece (large, cut into thick slices) Onion
- 2 pieces (large, cut into chunks) Carrot
- 2 pieces (cut into chunks) Celery stalks
Instructions
Remove the giblets from the cavity of the chicken (if any) and pat the chicken dry using paper towels.
In a small bowl, mix together salt, black pepper, paprika, garlic powder, dried thyme, and dried rosemary.
Rub the softened butter all over the chicken, including under the skin of the breast if possible.
Sprinkle the herb and spice mixture all over the chicken, ensuring even coverage.
Stuff the cavity of the chicken with the lemon quarters and garlic cloves.
Layer the bottom of your slow cooker with the sliced onion, carrot chunks, and celery chunks to serve as a bed for the chicken.
Place the seasoned chicken on top of the vegetables, breast side up.
Cover the slow cooker with its lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the internal temperature of the chicken reaches 165°F (75°C) when measured in the thickest part of the meat (avoiding bones).
Once cooking is complete, carefully remove the chicken from the slow cooker as it will be very tender and may fall apart easily.
Let the chicken rest for 10 minutes before carving. Serve with the vegetables from the slow cooker, along with your favorite sides such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 18.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1607 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.
