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crockpot herb and garlic chicken with potatoes and carrots

Slow Cooker Whole Chicken with Herbs

Course Dinner
Cuisine American
Keyword crockpot, slow cooker
Author Kristen | Ella Claire & Co.

Ingredients

  • 6 red potatoes, quartered
  • 1 pound baby carrots
  • 1 whole chicken (about 4 pounds, give or take) remove neck, giblets, and any juices from cavity
  • 1 yellow onion, quartered
  • ½ cup butter room temperature
  • 2 teaspoons rosemary, finely chopped
  • 1 teaspoon thyme, finely chopped
  • 3 cloves minced garlic (1½ teaspoons)
  • 2 teaspoons paprika
  • salt to taste
  • pepper to taste
  • 1 lemon (optional)

Instructions

  1. Slice potatoes into quarters and layer on one half of the bottom of the slow cooker. On the other half, add the baby carrots. Lay chicken, breast side up, on top of vegetables.

  2. Sprinkle paprika all over the top of the bird. Sprinkle with salt and pepper to taste.

  3. In a small bowl, mix together butter, rosemary, thyme, and garlic.

  4. Stuff the inside of the bird with lemon (if desired) and onion quarters. If using lemon, you can reserve slices for the top as well.

  5. Spread herb butter all over the top of the chicken as well. Add extra sprig of rosemary and thyme and any extra lemon slices (if desired) to the top.

  6. Cook on low for 7-8 hours until the juices run clear when sliced, or until chicken reaches 165° on a meat thermometer inserted in the thickest part of the thigh.

Recipe Notes

Notes:

  1. Slow cooker times may vary. If yours tends to cook. quickly, be sure to check temperature sooner.
  2. If substituting dried herbs for fresh, the general rule of thumb is one tablespoon of fresh herbs to one teaspoon of dried herbs. Dried herbs are more potent and concentrated than fresh herbs, so you need less. Dried herbs can lose flavor over time, so if yours are on the older side, add a bit more to the recipe.