Slow Cooker Chicken

Name: Slow Cooker Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 4-5 lb. whole chicken; 1 medium lemon; 1/2 bulb garlic; 1/4 bunch parsley

User Reviews

4.7

27 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
63697 kcal
Course
Dinner
Cuisine
American

Slow Cooker Chicken

Nancy Wheeler

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Avoid having to heat up the whole oven by making this slow cooker roasted chicken.

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Ingredients

Servings

4-5 lb. whole chicken $5.97
1 medium lemon $0.69
1/2 bulb garlic $0.29
1/4 bunch parsley $0.21

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Instructions

Remove the chicken from its packaging over the sink and allow the juices to run out. Remove the giblets from the cavity and discard them. Fold a long piece of foil lengthwise to form a sturdy sling and place the chicken on it (see photos below).
Cut the lemon in half and then cut one of the halves into quarters. Stuff the quarters inside the cavity of the chicken. Peel the garlic cloves and stuff them into the cavity along with the whole sprigs of parsley.
Take the second half of the lemon and place it face down in the center of the slow cooker. This will help the chicken sit up off of the bottom of the cooker. Using the foil sling, lift the chicken into the slow cooking, placing it on top of the lemon. Fold the sides of the sling into the cooker, secure the lid, and cook on high for four hours.
After cooking on high for four hours, carefully lift the chicken out of the slow cooker using the foil sling and place on a baking sheet. Set the broiler to its low setting and cook the chicken under the broiler (5-6 inches from the flame) until the skin is golden brown and crispy (5-10 minutes). Let the chicken rest for 10 minutes before cutting or serving.

Notes

Some recipes suggest cooking on low for 8 hours, but I don’t condone this. Even on high the chicken takes quite a while to heat through and get out of the “danger temperature zone.” If you want to cook it longer, at least set it to high for the first two hours to prevent the chicken from being at optimal bacteria temperatures for too long.