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 (or rosemary or oregano)
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. (Remember to remove and giblets, if included.) 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, depending on the size of the chicken. Always check with a meat thermometer. The internal temperature should read 165°F when done.
- The carrots and onion helps keep the chicken out of the liquid. If you do not want to add carrots and onion, try:
- Small metal rack
- Quartered potatoes
- Put cooked chicken under a broiler in a sheet pan for crispy skin if desired.