4-5 lb. whole chicken
1/2 cup butter
1 lemon (optional)
4 carrots peeled and halved
1 red onion peeled and quartered
1/2 tsp. dried thyme (rosemary or oregano can be substituted)
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, as they vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. Always check with a meat thermometer. The internal temperature should read 165°F when done.
- The reason we place something like carrots and onion under the chicken is to keep it out of the cooking liquid so it doesn’t turn into a soup. Try one of these methods if you prefer something other than carrots and onion:
- Foil balls – take about five sheets of foil and ball them up
- Small metal rack (such as the rack included in an instant pot)
- Quartered potatoes
- You can put your slow cooked chicken under a broiler in an oven if you want crispy skin. Be sure your slow cooker is rated for such high temperature first, or place the chicken on a sheet pan.