Y’all have asked for slow cooker recipes, so here’s the first ever slow cooker recipe on HIH! In fact, so many people have been asking for slow cooker recipes, I’ve been spending a lot of time with my slow cooker. Don’t tell my beloved Dutch oven. I’ve been testing this juicy, flavorful, slow cooker whole chicken recipe since August, and it’s finally ready for you!
For those of you who love a good slow cooker recipe, stick around, I’ve got more coming. If you don’t already, give HIH a follow on Pinterest so you never miss or forget where to find a recipe!
To me, the best thing about a slow cooker is how juicy and tender the food comes out! I’ve you’ve ever dared to roast a whole chicken in the oven, you know you’re at risk of dry breast meat. Even if you follow the recipe perfectly, you could still pull a out a dry bird. In testing this recipe, it’s nearly impossible to dry out your chicken! I’ve accidentally left one in an hour longer than the recipe states and the breast meat was still moist and deliciously flavored. Winner, winner, chicken dinner! Now, the chicken barely held together, but I’m not sure that’s something to complain about!
Recipe Evolution – Lemon Rosemary Slow Cooker Whole Chicken
It all started when whole chickens packaged in pairs were on SUPER SALE at Walmart. I had an idea and I bought enough to take up an annoying amount of room in our already full deep freeze. I knew I wanted the chicken to be packed with flavor. Flavor not just for the meat, but for a gravy made from the drippings to accompany the meat. That’s where the wet rub comes in!
The Wet Rub
The wet rub has all the usual suspects when seasoning chicken, but it’s taking the time to push the rub under the skin that really flavors the meat. In testing slow cooker recipes, I’ve learned that sometimes, the condensation in the slow cooker will drip down onto whatever I’m cooking and cause the seasoning slide off. Yes, the drippings will still be delicious, but the meat doesn’t get a fair shot at the flavors. Placing the wet rub under the skin keeps it right where it needs to be for the entire slow cook. Lemon, rosemary, thyme, salt, pepper, and crushed red pepper flakes…if you’re into spicing things up, join forces to make this chicken and the gravy EXTRA delicious.
Crispy Skin
After making certain the flavors were front and center, I had to address the chicken skin. The best part of an oven roasted chicken is the crispy chicken skin, right? Even if the meat is dry, at least there’s that crispy delicious skin to enjoy. The skin of a slow cooker whole chicken is not crispy. To address my desire for zero compromise between moist meat and crispy skin, I really put this chicken to the test. I was afraid a trip under the broiler to crisp up the skin could result in dry meat.
Thankfully, my fears were unfounded. Crispy skin and guaranteed juicy meat was achieved and this recipe was finally ready for you! You could remove the chicken skin when carving if you want to skip the broiler. You do you!
Gravy
When life gives you drippings, you make gravy. It’s the rules. The wet rub, herbs, lemon and veggies create the most delicious drippings. It would be a crime not to make a gravy out of them. You’re going to want to a dinner roll or biscuit to your chicken dinner just to sop up what’s left. For tips on making sure the roux for your gravy is perfect, check out this HIH How-to-Do.
Keys to Success
- Make sure your slow cooker is big enough! You’ll want a large, at least 6 quart slow cooker to make sure the chicken will fit and the lid will fit as it should.
- Push the wet rub as far into the chicken as you can. This ensures flavor will reach as much of the meat as possible. The skin should easily separate from the meat, if your run into a tough spot, use the back of a spoon to gently coax the skin and meat apart. You don’t want to rip the skin if you can help it, but if you do, don’t sweat it.
- Watch this video to learn how to breakdown a whole chicken. Bon Appรฉtit’s YouTube channel is one of my favorite resources when I have a question about the BEST ways to get anything related to cooking accomplished.
- Save the bones and make crockpot bone broth. Not really a key to success, but it does make use of the entire bird. Minimizing waste is a success in my book! I don’t have a specific recipe for bone broth. I just add the bones and ingredients used to stuff the bird back into the slow cooker with the leftovers from the cook (drippings, veggies) along with a couple tablespoons of apple cider vinegar and whatever herbs or seasoning I want to flavor my bone broth with, fill the slow cooker up with water and cook on low for 16-20 hours. Cool it off, skim the fat if I feel like it, divided it up into air tight containers and save for rainy or sick days when nutrient packed warm broth will save the day.
Lemon Rosemary Slow Cooker Whole Chicken
Equipment
- Measuring cups and spoons
- 1 fork or small whisk
- 1 large slow cooker
- 1 Sauce pan for gravy
- 1 sheet pan for crisping skin under broiler
Ingredients
- 1 whole 4-5 lbs chicken fresh or thawed
- 4-6 carrots halved
- 1 yellow onion peeled and quartered
- 2 lemons
- 2 sprigs fresh rosemary optional
- 2 sprigs fresh thyme optional
Wet rub
- 2 tablespoons minced garlic about 3-5 cloves
- 1 ยฝ teaspoons dried rosemary
- 1 ยฝ teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- Zest of one of the lemons + juice of ยฝ lemon
- 1 teaspoon crushed red pepper flake optional
Gravy Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup heavy cream optional
Instructions
- Mix the ingredients of the wet rub together
- Pat the chicken dry with paper towels
- Loosen the chicken skin with your hands or you can use an upside down spoon to separate the skin from the meat. Take some care not to rip the skin.
- Add spoonfuls of the wet rub under the skin, leaving about a teaspoon to rub on the outside. Using the back of a spoon or your hands smooth the wet rub under the skin while rubbing the remaining wet rub on the outside of the chicken.
- Place your zested and ยฝ juiced lemon in the cavity of the chicken along with the fresh herbs
- To the bottom of your slow cooker add the carrots and onions to create a bed for the chicken and place your chicken on top of the veggies
- Cut the second lemon in half and place in the slow cooker with the chicken and veggies
- Set the slow cooker to low and cook for approximately 5 hours, until the chicken reaches an internal temperature of 165 degrees F.
For crispy skin
- Set your oven to broil with the racks set with enough room to allow your chicken to be close to the broiler, probably 1 slot above the middle.
- Remove chicken from the slow cooker and place on a baking sheet, place under the broiler for 5-7 minutes to crisp and brown the chicken skin.
For gravy
- Pull 1ยฝ cups of the drippings from the slow cooker and strain into vessel with a pour spout and set aside.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat until the butter starts to bubble
- Slowly add the 2 tablespoons of flour melted butter, whisking constantly to make a roux. Cook the roux until the color begins to shift to golden.
- Slowly add the 1 ยฝ cups of strained chicken drippings to the roux, whisking constantly until there are no lumps and cook until the gravy thickens
- Taste, add salt and/or pepper if necessary
- For an extra luxurious gravy, finish by stiring in 1/4 cup of heavy cream
Nutrition
Ideas for chicken meat
- Quarter the bird and serve over grits topped with gravy. Chicken ‘n grits!
- Chop and add to your favorite salad.
- Toss the meat in some of the gravy, add lettuce, tomato, and bacon and wrap in a tortilla for a chicken BLT wrap.
- Snack on it strait from the fridge.
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Mark Holloway says
Wow, does that look good!!
Alden Elizabeth says
Thank you, Mark!