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Slow Cooker Whole Chicken with Garlic

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This slow cooker whole chicken is juicy, tender, and infused with garlic and herbs. It’s the perfect fuss-free dinner with minimal prep—just season, set, and forget! Serve it with roasted veggies or mashed potatoes for a comforting meal.

Ingredients

Scale

  • 1 whole chicken (45 lbs)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (smoked or regular)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 6 cloves garlic, peeled and smashed
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 tablespoons olive oil or melted butter
  • ½ cup chicken broth

Instructions

  • Prepare the chicken – Pat the chicken dry with paper towels. Remove giblets if included.
  • Season the chicken – In a small bowl, mix salt, pepper, paprika, thyme, rosemary, onion powder, and garlic powder. Rub the seasoning all over the chicken, including under the skin for extra flavor.
  • Stuff the cavity – Place the smashed garlic cloves, lemon wedges, and onion pieces inside the chicken cavity.
  • Place in slow cooker – Drizzle olive oil (or melted butter) over the chicken and place it breast-side up in the slow cooker. Pour in the chicken broth.
  • Cook – Cover and cook on low for 6-8 hours or high for 4-5 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
  • Optional crisping step – If you want crispy skin, transfer the chicken to a baking sheet and broil for 5 minutes until golden brown.
  • Rest & serve – Let the chicken rest for 10 minutes before carving. Serve with your favorite sides!

Notes

  • Broth Tip: Use the flavorful broth from the slow cooker to make a quick gravy.
  • Veggies Option: Add carrots, potatoes, and celery to the slow cooker for a complete one-pot meal.
  • Leftovers Idea: Shred the leftover chicken for sandwiches, soups, or salads.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.