Slow Cooker Whole Chicken
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 yellow onion, sliced
  • 3 carrots, cut into 2-inch pieces (or 1½ cups baby carrots)
  • 3 stalks celery, cut into 2-inch pieces
  • 2 bay leaves
  • 2 tbsp fresh rosemary, finely chopped (one large or 2 regular sized sprigs)
  • 6 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 4-5 lb whole chicken
  • 1 lemon, quartered
  1. Slice the onions, carrots and celery and place in the bottom of the slow cooker along with the bay leaves and 3 of the thyme sprigs
  2. Remove the rosemary and thyme leaves from the sprigs and place them along with the garlic, salt and pepper into the bowl of a food processor (alternatively, chop/mince with a knife)
  3. Remove the chicken from its packaging
  4. Remove the neck and innards from the cavity
  5. Rinse the bird inside and out
  6. Pat dry with a paper towel and place on top of the onions, carrots and celery, breast side up (note: I accidentally cooked the chicken breast side down and results were equally great, dare I say even moister)
  7. Stuff the cavity with the lemon quarters
  8. Smear the rosemary mixture over the skin of the bird and drizzle the olive oil over the mixture to moisten it slightly
  9. Cook on low for 8 hours or high for 5
Recipe by Finding My Happy Place at