I’ve been making a lot of lemon rosemary chicken lately. I usually make it in a cast iron skillet, but I thought it would be great to try it in the slow cooker. Using a crock pot makes roasting a whole chicken really easy, as all slow cooker recipes should be. There is no need to baste the chicken like you would in the oven.
If you haven’t made slow cooker roasted chicken before, be sure to check out my kitchen tips for roasting a whole chicken in a slow cooker. It has some great suggestions for making sure the chicken doesn’t cook in its own liquid and for crisping the skin. These tips can make a huge difference.
While the chicken was cooking away in the crock pot, I was warming up for my afternoon workout by doing yoga in the living room. 30 minutes into my yoga routine, I was salivating so much that I couldn’t concentrate. The smell of lemon and rosemary wafted through the whole house.
It was glorious.
Not so good for my workout, but at least I knew dinner was going to be delicious.
In this recipe, I cooked onions with the chicken. However, you can also add fingerling potatoes to the slow cooker for a complete meal. I love when you can make an entire meal using just one dish.
Since I have a roasting rack insert for my slow cooker, I added a little chicken broth to the bottom. The steam keeps the chicken extra moist and tender. If you don’t have an insert, you can omit the broth. It’s really important that the chicken doesn’t sit in liquid and cook.
Once again, head over to my post about roasting a chicken in a slow cooker. Those tips might just take your chicken from good to great! Also, if you don’t have a slow cooker, you can head over to my cast iron lemon and garlic roasted chicken recipe. It’s a popular one.
- 1 whole roasting chicken (6 lb chicken)
- 2 lemons
- 4 sprigs fresh rosemary
- 1 tbsp butter, softened
- 2 medium onions, sliced
- 3 cloves garlic, minced
- 3½ cups chicken broth (for use with roasting racks)
- salt and pepper, to taste
- Zest one lemon into a small bowl. Then slice both of the lemons into wedges and set aside. Chop one sprig of rosemary and set aside.
- Remove the giblets from the chicken cavities, if present. Rinse the chicken under cold water and pat dry with a paper towel. Place half of the lemon slices and three sprigs of rosemary into the chicken cavity. Spread the butter over the skin and season with salt and pepper.
- Place the remaining lemon slices, garlic, and onions into a 6 quart slow cooker. Place the chicken on top of the onions and lemon. If the chicken is sitting on aluminum foil or a roasting rack, add a little broth to the bottom of the slow cooker. Sprinkle the chopped rosemary and lemon zest over the chicken.
- Place the lid on the slowcooker and cook on high for 4 to 5 hours or on low for 6 to 8 hours. Removing the lid during cooking will lengthen the cooking time.
- To test the doneness, insert a meat thermometer into the thickest part of the chicken. The FDA recommends an internal temperature of 165 degrees Fahrenheit. Once done, remove the chicken from the slow cooker. Be careful of any escaping steam.
- To crisp the skin, place the chicken in a roasting pan and under a broiler for 5 to 8 minutes on high heat. Once golden brown, remove and serve.