Slow Cooker Lemon Herb Whole Chicken

ByLeigh Harris Published: Updated on

This super juicy and flavorful slow cooker lemon herb whole chicken is a perfect, easy meal to throw together. It is sure to be a family favorite!

Slow cooker lemon herb whole chicken on a dark plate on a dark surface.
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Why You’ll Love This

This recipe for slow cooker whole chicken delivers tender, juicy, flavorful, fall-off-the-bone chicken that’s sure to please! Even better, there is no need to turn the oven on. This makes it the perfect summer meal!

Slow cooking a whole chicken is super easy to prepare. Stuff the chicken with aromatics, make a compound butter with fresh herbs, rub some inside the cavity, under the skin, and all over the top of the chicken.

Place the prepared chicken over the baby potatoes and carrots in the crockpot and cook on low. Voila!

It’s a super versatile slow cooker roast chicken recipe! Swap up the herbs to your favorite flavors.

If you don’t choose to cook the potatoes and carrots, serve it with some of our other favorite side dishes. Such as Italian Green Bean Salad, Oven Roasted Potatoes and Carrots, Stick of Butter Rice, Macaroni Salad, or Fast Mashed Potatoes.

We also enjoy using the juices to cook rice in for a side dish.

Slow cooker lemon herb whole chicken recipe ingredients on a dark surface.

How to Make Slow Cooker Lemon Herb Roasted Chicken

  • Place the baby potatoes and carrots in the bottom of the crock. Season to taste with salt and black pepper.
  • In a small bowl, using a fork, combine the softened butter, thyme, chopped rosemary, garlic, paprika, kosher salt, and pepper. Pat the chicken dry with paper towels.
Carrots and potatoes in a crock pot.
Compound butter ingredients in a dark bowl on a dark surface.
  • Stuff the onions and lemon slices in the cavity of the bird. Spread some of the butter mixture under the skin on the breast of the chicken. Spread the remaining herb butter over the top and sides of the chicken.
Lemon herb compound butter combined in a dark bowl on a dark surface.
Lemon herb butter mixture spread over the whole chicken before placing in the slow cooker.
  • Place the seasoned chicken on top of the vegetables, cover, and cook on low for 5-7 hours, until the juices run clear and the internal temperature of the thickest part of the breast and thighs reads 165ºF with a digital instant-read thermometer. Rest the cooked chicken for 10 minutes before serving.
All raw prepped ingredients for slow cooker lemon herb whole chicken in the crock.
Cooked slow cooker lemon herb whole chicken in the crock pot.

Serve and enjoy!

Tips

  • Slow Cooker Cook Times: Know your slow cooker, my current one tends to cook hotter and faster than previous ones. 2-3lb chicken will take 3 to 4.5hours, 3.5-4.5lb will take about 4.5 to 5 hours, 5-6lb will take about 6-7 hours on low.
  • Prepare ahead: Prepare the chicken with the herb butter rub and aromatics, cover tightly, and refrigerate for up to 2 days before cooking.
  • Crispy Skin: The skin does not become crispy. If you desire a crispy skin, carefully transfer the chicken to a baking sheet, broil for 5-10 minutes until the desired consistency is reached.
  • Remove the chicken from the slow cooker and allow it to rest for at least 10 minutes before slicing. This will give the juices time to redistribute.
  • If you choose not to cook the potatoes and carrots, roll up a few pieces of aluminum foil and place them under the chicken to keep it off the bottom of the crockpot.
  • I don’t recommend cooking on high, but if you must, it should take about 3-4 hours. Start checking at 2 1/2 hours.
  • If using dried herbs, reduce the amount by half.
  • Oven cooking method: Preheat oven to 425ºF. Roast for about 1 hour and 20 minutes (using a meat thermometer, test the temperature, when it reaches 165º F, the chicken is cooked through)

FAQS

How long to cook a whole chicken in the slow cooker?

I find that it usually only takes about 5 hours on low. The leg bones should feel very loose, juices run clear, and the internal temperature of the thickest part reads 165ºF.

Storage and Freezing

Allow any leftovers to cool completely, place them in an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months.

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Slow cooker lemon herb whole chicken on a dark plate on a dark surface.

Slow Cooker Lemon Herb Roasted Chicken Recipe

This recipe delivers a tender, juicy, flavorful, fall-off-the-bone chicken that's sure to please! Even better, there is no need to turn the oven on. This makes it the perfect summer meal!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 6
Author: Leigh Harris

Ingredients
 

  • 4-5 lb Whole chicken remove giblets and neck from inside the cavity
  • 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 1/2 tsp dried thyme
  • 2 tsp Fresh rosemary chopped (or 1 tsp dried)
  • 4 cloves Garlic minced
  • 1 1/2 tsp Paprika
  • 1 tsp Kosher salt more or less to taste
  • 1/2 tsp Black pepper more or less to taste

Instructions

  • Lightly spray the bottom of the slow cooker with nonstick cooking spray. Place the baby potatoes and carrots in the bottom and season to taste with salt and pepper.
    24 oz Baby potatoes, 1/2 lb Baby carrots
  • In a small bowl, using a fork, combine the softened butter, thyme, chopped rosemary, garlic, paprika, kosher salt, and pepper. Pat the chicken dry with paper towels.
    1/2 cup Unsalted butter, 1 tsp Fresh thyme, 2 tsp Fresh rosemary, 4 cloves Garlic, 1 1/2 tsp Paprika, 1 tsp Kosher salt, 1/2 tsp Black pepper
  • Stuff the onions and lemon slices in the cavity of the bird. Spread about 2 tablespoons of the butter mixture under the skin on the breast of the chicken. Spread the remaining herb butter over the top and sides of the chicken.
    4-5 lb Whole chicken, 1/2 Sweet onion, 1 Lemon
  • Place the seasoned chicken on top of the vegetables, cover, and cook on low for 5-7 hours, until the juices run clear and the internal temperature of the thickest part of the breast and thighs reads 165ºF with a digital instant-read thermometer. Rest for 10 minutes before serving.

Notes

Reserve a couple of lemon slices to place on top of the chicken while cooking if desired. All of the slices usually won’t fit in the cavity anyway.
Place a few extra sprigs of fresh herbs over the top of the chicken and even over the vegetables if desired.
Allow leftovers to cool completely, place in an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months.

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5 from 1 vote (1 rating without comment)

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