Quick to assemble, full of flavor, Slow Cooker Lemon Garlic Chicken, a whole roasted chicken made with fresh garlic, lemons, herbs, and butter. This is a slow cooker recipe perfect for busy families!
I’ve been running into a problem recently. I’m a food blogger that doesn’t have time to cook! I’ve been saying for months now that I need to take a few days and just cook all day long, but I always end up having so much else to do that involves blogging that I simply can’t cook like that. That’s why I love slow cooker meals that are quick and easy to put together.
We love chicken, and I love making a traditional Roasted Chicken, but sometimes I want something a little bit different and I can’t leave my oven on for some reason or another. Slow Cooker Roasted Chicken is perfect for these times.
Slow Cooker Lemon Garlic Chicken
I make my Slow Cooker Lemon Garlic Chicken with butter because I love the flavorful sauce it makes, but if you don’t want to use butter, that’s fine. You don’t need any liquid in slow cooker whole chicken. But, I do recommend using the butter, it’s amazing! This recipe uses a lot of garlic, two whole heads, but it’s not overwhelming. You can choose to cook the chicken only in the slow cooker and then remove the skin before serving, or transfer the cooked chicken to a baking sheet suitable for broiling and broil the chicken for about 10 minutes to crisp up the skin. That’s what I did.
I should have taken a picture of the chicken after I broiled it, or plated it up nicely and taken a picture of that, but I was hungry and it was getting late, so for now these pictures will have to do. Forgive me?
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- 6 pound whole roasting chicken
- 2 large heads garlic, divided
- 2 lemons, divided
- 1/2 cup butter, melted
- 2 handfuls fresh mixed herbs like parsley, rosemary, basil, and or oregano, washed and dried
- salt and black pepper
Remove the giblets from the chicken, rinse inside and out, and pat dry. Wash your hands.
Peel the garlic from one head, separate the cloves from the other but leave unpeeled. Slice one of the lemons into four wedges, the other into eight wedges. Place the 4 lemons wedges and the unpeeled garlic into the bottom of the slow cooker.
Season the cavity of the chicken liberally with salt and pepper. Fill the cavity with a mixture of the remaining lemon wedges, peeled garlic, and herbs (about 2 handfuls).
Place the chicken in the slow cooker. Pour the melted butter over the top of the chicken, season with salt and pepper. Cover and cook on high for about 5 hours. Baste the chicken every hour and a half, if possible. This isn't necessary but does make the the chicken more flavorful. Cook until the chicken reaches 165 degrees in the breast.
If desired, remove the chicken carefully from the slow cooker and place on a baking sheet. Broil for 10 minutes or until the skin is crispy. Strain the liquid from the slow cooker, skim the fat from the top and serve with the chicken.