Whole Crock Pot Chicken
Transform your weeknight dinner routine with this easy and flavorful Whole Crock Pot Chicken recipe. Perfectly seasoned with a blend of paprika, thyme, rosemary, and a hint of lemon, this juicy, tender chicken slow-cooks over a bed of aromatic vegetables like carrots, celery, and onion, soaking up incredible flavor as it simmers. With just 15 minutes of prep time and the magic of a slow cooker, this recipe requires minimal effort yet delivers maximum taste. Plus, the added chicken broth creates crave-worthy juices perfect for drizzling over your plate. Ideal for meal prepping or serving a comforting family dinner, this one-pot wonder is simple, hearty, and absolutely satisfying. Keywords: crock pot whole chicken, slow cooker recipe, easy dinner ideas, tender chicken recipe.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 4 large garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium lemon
- 1 cup chicken broth
Instructions
Remove any giblets from the cavity of the whole chicken. Pat the chicken dry with paper towels.
Peel and quarter the yellow onion. Peel the carrots and cut them into 2-inch chunks. Chop the celery stalks into 2-inch pieces. Peel the garlic cloves and leave them whole.
Place the onion, carrots, celery, and garlic in the bottom of the crock pot to create a vegetable bed for the chicken.
Drizzle olive oil over the chicken and rub it all over to coat. Season the chicken evenly with salt, black pepper, paprika, dried thyme, and rosemary.
Quarter the lemon and place it inside the cavity of the chicken for added flavor.
Place the seasoned chicken on top of the vegetables in the crock pot, breast side up.
Pour the chicken broth into the crock pot around the chicken, being careful not to pour it over the seasoning.
Cover the crock pot with its lid and cook on LOW for 6-7 hours or until the internal temperature of the chicken reaches 165°F (75°C) when measured with a meat thermometer in the thickest part of the breast and thigh.
Carefully remove the chicken from the crock pot and let it rest for 10 minutes before carving.
Serve the chicken with the cooked vegetables and any juices from the crock pot for added flavor.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 20.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1948 mg | 41% | |
*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.
