It may surprise you to learn that I’ve yet to master a perfect oven-roasted chicken. The last time I tried to make one, I used an awesome-sounding recipe that called for slathering the chicken in a homemade herb butter before roasting it. I got it all prepped, popped it in the oven, + as it cooked, butter splattered all over the inside of the oven. Butter splatters in the oven = tons of smoke = fire alarm going off + an icky-smoke + ash-flavored chicken. Not good. So, when I stumbled across a recipe for a roast chicken cooked in a crock-pot? I was intrigued to say the least. I’m a huge fan of slow-cooker recipes + was super excited to give this a try.
So, how did it turn out? Delicious! It was super simple to prep, coming together in just a few minutes. Then, I popped on the lid, and 6 hours later? Amazing roast chicken! I was SO pleased with the results – the chicken was moist, tender, + full of delicious, lemony-herby flavor. It’s still hot in Nashville, so I was thrilled that the slow-cooker kept me from having to turn on the oven + heat up the kitchen. The only potential downside to this recipe is that the skin doesn’t get crispy, like it does in the oven. I rarely eat the skin anyway, so this was no biggie for me, but if you’re a skin-lover, it might be a deal-breaker for you. I do know that slow-cooker roast chicken will definitely be a new staple on our dinner menu – I’m hoping to try a barbeque version + an indian-spiced version soon, too. The possibilities are endless!
Slow-Cooker Roast Chicken
3 lemons, each cut into 4 flat slices
2 heads of garlic, cut in half
1 whole chicken – 4 to 5 pounds
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh oregano
old bay seasoning
freshly cracked black pepper
optional: 4 teaspoons cornstarch (if you want to make a gravy)
Lay 2 of the cut lemons + garlic on the bottom of the slow-cooker. Top with 1/3 of the fresh rosemary, thyme, + oregano.
Remove the giblets + neck from the chicken. Rinse the chicken both inside + out under cool running water. Pat dry. Season the chicken liberally both inside + out with seasoned salt, old bay seasoning, + black pepper. Stuff the chicken with another 1/3 of the fresh herbs.
Lay chicken on top of the garlic, lemon + herbs in the slow-cooker. Top with the remaining 1/3 of the herbs + remaining sliced lemon. Cover + cook on HIGH for 2 hours, then on LOW for 4 more hours, until chicken is fully cooked.
Remove the chicken from the slow cooker, allow to rest if/while you make a quick gravy (optional). To do this, pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top + transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water + whisk to form a slurry. Whisk the slurry into the juices + bring to a boil over high heat. Cook until thickened, season with salt + pepper, + continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the gravy ladled over the top.print this recipe