This slow cooker lemon herb whole chicken is incredibly juicy and full of flavor, yet very simple to prepare. It’s an easy, family-friendly meal that works especially well when you don’t want to heat the oven.
Why You’ll Love This
This slow cooker whole chicken produces tender, fall-off-the-bone meat with bright lemon and herb notes. Because it cooks in the crockpot, you can avoid turning on the oven — perfect for warm weather or busy weeknights.
Preparation is straightforward: stuff the cavity with aromatics, make a simple herb butter, and smear it under the skin and over the exterior. Place the chicken on top of baby potatoes and carrots in the slow cooker and let it cook slowly until done.
The recipe is versatile — swap herbs to suit your tastes. If you prefer not to cook the vegetables with the chicken, serve it with your favorite side dishes or use the pan juices to flavor rice or other grains.
How to Make Slow Cooker Lemon Herb Roasted Chicken
- Place baby potatoes and carrots in the bottom of the slow cooker and season with salt and black pepper.
- In a small bowl, combine softened butter, thyme, chopped rosemary, garlic, paprika, kosher salt, and pepper. Pat the chicken dry with paper towels.
- Stuff the onion and lemon slices into the cavity. Push about 2 tablespoons of the butter mixture under the breast skin and spread the remainder over the top and sides of the bird.
- Place the seasoned chicken on top of the vegetables, cover, and cook on low for 5–7 hours, until juices run clear and the thickest parts of the breast and thigh reach 165ºF on an instant-read thermometer. Let rest 10 minutes before carving.
Serve warm and enjoy the tender, herb-scented chicken and roasted vegetables.
Tips
- Slow cooker times: Times vary by model. A 2–3 lb chicken can take about 3–4.5 hours on low; 3.5–4.5 lb around 4.5–5 hours; 5–6 lb about 6–7 hours. Check early if your slow cooker runs hot.
- Prepare ahead: Rub the chicken with herb butter and add aromatics, then refrigerate, covered, for up to 2 days before cooking.
- Crispy skin: Slow cooking won’t give crispy skin. For crispiness, transfer the cooked bird to a baking sheet and broil 5–10 minutes, watching closely.
- Rest: Remove the chicken from the slow cooker and rest at least 10 minutes before slicing to let juices redistribute.
- If skipping vegetables: Roll up foil and place under the chicken to lift it off the bottom of the crockpot so air and heat circulate.
- Cooking on high: Not recommended, but if needed expect roughly 3–4 hours; start checking at 2½ hours.
- Dried herbs: If substituting dried herbs, use about half the fresh amount.
- Oven method: Roast at 425ºF for about 1 hour 20 minutes, or until the internal temperature reaches 165ºF.
FAQs
It typically takes about 5 hours on low, though size and the slow cooker model affect time. The leg bones should move easily, juices should run clear, and the thickest parts should read 165ºF.
Cool leftovers completely, store in an airtight container, refrigerate up to 4 days or freeze up to 3 months.
More Slow Cooker Dinner Recipes
Slow Cooker Beef Stroganoff (No Creamed Soups)
Slow Cooker Beef Tips and Gravy
Slow Cooker Tuscan Chicken
Slow Cooker Lemon Herb Roasted Chicken Recipe
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Ingredients
- 4–5 lb Whole chicken (remove giblets and neck)
- 24 oz Baby potatoes
- 1/2 lb Baby carrots
- 1/2 Sweet onion, quartered
- 1 Lemon, sliced
- 1/2 cup Unsalted butter, softened
- 1 tsp Fresh thyme (or 1/2 tsp dried)
- 2 tsp Fresh rosemary, chopped (or 1 tsp dried)
- 4 cloves Garlic, minced
- 1 1/2 tsp Paprika
- 1 tsp Kosher salt, to taste
- 1/2 tsp Black pepper
Instructions
- Lightly spray the slow cooker base with nonstick spray. Add baby potatoes and carrots, then season with salt and pepper.
- In a small bowl, mix softened butter with thyme, rosemary, garlic, paprika, kosher salt, and black pepper. Pat the chicken dry.
- Stuff the onion and lemon slices into the cavity. Gently loosen the breast skin and push about 2 tablespoons of the butter mixture under it. Spread remaining butter over the top and sides.
- Set the chicken on top of the vegetables. Cover and cook on low for 5–7 hours, or until an instant-read thermometer shows 165ºF in the thickest parts and juices run clear. Let rest 10 minutes before carving.
Notes
Reserve a couple of lemon slices to place on top of the chicken while it cooks if desired; not all slices may fit in the cavity.
Garnish: Add extra sprigs of fresh herbs over the chicken and vegetables for extra aroma.
Storage: Cool leftovers completely, store in an airtight container, refrigerate up to 4 days or freeze up to 3 months.