A wonderful client of mine shared this recipe with me and it instantly became a staple at our house. I don’t know if I’ve ever had such a flavorful roasted chicken – it’s perfectly moist with delicious crispy skin (that my kids go crazy for) and the perfect harmony of garlic, lemon and herbs.
The carrots and onions cooked in the savory, gelatin-rich juices are indescribably good.
And an added bonus! Because of all the seasonings, the bones of this chicken make the best stock ever.
Whole Chicken in the Slow Cooker
4 tsp salt
2 tsp paprika
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried oregano (or 1 Tbsp fresh)
1/2 tsp black pepper
a whole chicken (3.5-4.5 lbs.), rinsed and patted dry
1 lemon, quartered
1 onion, chopped
4-5 carrots, cut into thirds
1 celery stalk, cut into thirds
2-4 garlic cloves, peeled and smashed
Combine rub ingredients in a small bowl.
Rub garlic all over outside of the chicken. Cut 2-4 little slits into the skin (depending on the number of cloves) so that you can stick the garlic pieces between the skin in the meat.
Rub spice rub all over the outside of the chicken. Stick the lemon inside the cavity.
Place vegetables into the slow cooker. Place chicken on top of the vegetables. Cook on low for 4-6 hours – until the internal temperature of the leg is at 160 degrees F and the carrots are soft.
Remove the chicken and place it in a roasting pan (if using a glass pan, make sure to put in a little water to cover the bottom). Place it on the center oven rack and broil for about 3-4 minutes, until the skin is how you like it. Watch it closely!
Allow the chicken to rest after removing it from the broiler for 5-10 minutes. Enjoy!