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–+ servings

Tender Slow-Cooked Herb-Infused Crockpot Chicken

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A flavorful and tender slow-cooked chicken dish infused with herbs and garlic, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (about 4-5 pounds)
  • 1 large large onion, quartered
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 whole lemon, sliced
  • 2 cups chicken broth
  • to taste Fresh herbs for garnish (parsley, thyme, or rosemary) Feel free to swap out herbs based on availability.

Method
 

Preparation
  1. Start by removing the giblets from the chicken cavity and pat it dry with paper towels.
  2. In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, and paprika to create a flavorful paste.
  3. Rub this herb paste all over the chicken, ensuring to get under the skin for maximum flavor.
  4. Place the quartered onion and minced garlic inside the chicken cavity.
  5. Lay lemon slices at the bottom of the crockpot and place the chicken on top, breast side up.
  6. Pour the chicken broth around the sides of the chicken, avoiding the top to keep the herbs intact.
Cooking
  1. Cover and set your crockpot to low for 6-8 hours or high for 4-5 hours, until the chicken reaches an internal temperature of 165°F.
  2. Once cooked, carefully remove the chicken from the crockpot and let it rest for a few minutes.
  3. Garnish with fresh herbs and serve with the savory cooking juices as gravy, if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 55gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 2g

Notes

Seasoning under the skin maximizes flavor. Use a liner for easy cleanup. Store leftovers in an airtight container for up to four days, or freeze for up to three months.
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