Slow Cooker Roast Chicken
Calories: 19
Adjust Servings Here: 6 servings
Description
This slow cooker roast chicken is incredibly tender and flavorful, thanks to the low and slow cooking method. The chicken is seasoned with a savory dry rub and stuffed with herbs and lemon for added aroma. A quick broil at the end gives the skin a perfect golden, crispy finish.
Ingredients
- 4 - 5 lbs (2 kg) Whole chicken Pat dry using paper towels
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 2 large Garlic bulb cut in half
- 2 large Onion (cut in half) cut in half
- 2 - 4 sprigs Fresh rosemary
- 2 - 4 sprigs Fresh thyme
- 1 large Lemon cut in half
- 1 tbsp Olive oil
- Lemon slices for topping
For Gravy
- 2 tbsp (15 g) Flour
- ¼ cup (60 ml) White wine
- Slow cooker juices and veggies
Instructions
- Prepare the Chicken: Mix salt, pepper, cumin, coriander, garlic powder, onion powder, and paprika in a small bowl to make the dry rub. Rub this mixture all over the chicken, including inside the cavity and under the skin, for extra flavor.2 tsp Salt, 1 tsp Black pepper, 1 tsp Cumin powder, 1 tsp Coriander powder, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Paprika
- Stuff the Chicken: Fill the cavity of the chicken with some of the garlic bulb halves, onion halves, rosemary, thyme, and lemon halves.4 - 5 lbs Whole chicken
- Place in the Slow Cooker: Place the remaining veggies in the bottom of the slow cooker. Transfer the chicken to the slow cooker, breast side up, sitting over the veggies. Drizzle olive oil over the chicken and top with lemon slices.2 large Garlic bulb , 2 large Onion (cut in half), 2 - 4 sprigs Fresh rosemary, 2 - 4 sprigs Fresh thyme, 1 large Lemon , 1 tbsp Olive oil, Lemon slices for topping
- Slow cook: Cover and cook for 5 hours on low or 3 hours on high until the chicken is tender and fully cooked.
- Broil for a Crispy Skin: Once the chicken is done, carefully transfer it to a baking sheet. Place it under the broiler for 3-5 minutes or until the skin is golden and crispy. Set the chicken aside to rest.
- Make the Gravy: Pour the juices and veggies left in the slow cooker into a saucepan. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add white wine and simmer, stirring continuously, until the gravy thickens. Strain through a sieve and set aside.2 tbsp Flour, 1/4 cup White wine, Slow cooker juices and veggies
- Serve: Carve the chicken and serve it with the homemade gravy on the side. Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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