Lemon-Herb Slow Cooker Whole Chicken is an easy “set it and forget it” meal. A few minutes of prep time is all you need for a flavor-packed dinner!
One of my favorite dinners is roasted chicken. As with salmon, I’m incredibly picky about how my chicken is prepared. Roasted chicken has it all- crispy skin, juicy meat, and flavorful vegetables drenched in the natural stock. However, I rarely prepare roasted chickens for dinner anymore. It’s embarrassing to admit this, but despite the fact that I cook for a living, I’m bad at planning our meals in advance. The two are probably connected. Slow cooker whole chicken is a nice alternative I’ve recently discovered.
While you lose the crispy skin (which, let’s be honest, it the best part of the roasted chicken), you get all of the wonderful juices associated with the roasting, as well as the savory, meaty vegetables. Also, I have a habit of basting roasted chickens with a lot of olive oil or butter, so this is technically a lighter alternative.
I’ve used Herbes de Provence as the spice blend here. It’s widely available in grocery stores, and it pairs very well with chicken and lemon. It’s a mix of savory, rosemary, marjoram, thyme, oregano, and lavender (not all versions contain the lavender, though. It’s subtle). Your kitchen will smell amazing while this is cooking.
Lemon-Herb Slow Cooker Whole Chicken
Ingredients
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon + 1 teaspoon Herbes de Provence
- 1 medium yellow onion, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch slices
- 3 large or 4 medium garlic cloves, smashed
- optional: 1 cup green beans, trimmed
- 5-6 pound raw chicken, insides removed
- 1 lemon, quartered
Instructions
- In a small bowl, combine the salt, pepper, and 1 tablespoon Herbes de Provence.
- Break apart the onion segments and spread them evenly on the bottom of the slow cooker. Top with the carrots, garlic, and green beans, if using.
- Pat the chicken dry using paper towels. Press the spice mixture evenly on all sides of the chicken, as well as sprinkling some inside the cavity. Place the lemon quarters inside the chicken.
- Place the chicken into the slow cooker. (Note: you might need to adjust the vegetables, moving some around the sides so the lid will close properly. For reference, I used a 6-quart slow cooker).
- Sprinkle the additional teaspoon of Herbes de Provence on top and close the lid. Cook on high for 4-5 hours or low for 8-9 hours.
- When the chicken has finish cooking, it will still be in tact, but will fall apart very easily. With a large bowl directly next to the slow cooker, use tongs to transfer the chicken. It’s ok if it breaks apart; this might need to be done in stages. Separate the meat from the bones. Shred the chicken delicately using two forks.
- Serve chicken with the vegetables (discard the lemon wedges), and drizzle the liquid on top.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Lauren @ CGM says
One of my to-do’s is to slow cook a whole chicken! Thank you for the inspiration. This looks fantastic!
foodnessgracious says
I need to utilize my slow cooker more, this looks divine!
Carrie says
We do slow cooker chickens a couple time a month, its the easiest way to get a bunch of juice shredded chicken for leftovers too! This looks super yummy!!
Tutti Dolci says
What a perfect slow-cooker meal!
Christine @CRAVINGS says
It looks so tender and amazing!
Rachel says
I have a whole chicken sitting in my freezer, an almost-full jar of Herbes de Provence that need to be used, and a coworker just gave me a bag of vegetables. I think that means I need to make this over the weekend. :)
Jennifer @ Seasons and Suppers says
I really need to use my slow cooker more. This looks delicious and what a great dinner :)
Naomi Robinson says
Always a good idea to have this recipe handy – love what ta time saver it is!
Megan {Country Cleaver} says
I’m equally as picky about my chicken, but this looks like a winner!!
Madeline says
I literally just made a whole roast chicken that looked very similar to this this past weekend! Although I baked mine in the oven so the skin was crispy. I love your idea because it’s in the crockpot! Sounds delicious. : )
Emily says
I’ve finally become reacquainted with my slow cooker and it’s been such a lifesaver lately. It’s never even occurred to me to roast a whole chicken in it! So simple, seems like it would be less messy, and would be such a great weeknight dinner!