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Slow Cooker Whole Chicken With Garlic Herbs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Whole Chicken with Garlic + HerbsElla Claire & Co.

This slow cooker whole chicken comes out tender, juicy, and packed with rich garlic and herb flavor. A comforting one-pot meal with carrots and red potatoes that soak up every drop of savory broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 450 kcal

Equipment

  • 1 Slow cooker

Ingredients
  

Main Ingredients

  • 1 Whole chicken around 4 pounds, neck and giblets removed
  • 1 lb Red potatoes quartered
  • 1 lb Baby carrots
  • 1 Yellow onion quartered, for stuffing
  • 0.5 cup Butter room temperature
  • 2 teaspoon Rosemary finely chopped
  • 1 teaspoon Thyme finely chopped
  • 3 cloves Garlic minced or about 1½ tsp
  • 2 teaspoon Paprika
  • Salt to taste
  • Black pepper to taste
  • 1 Lemon optional, for freshness

Instructions
 

Instructions

  • Place quartered red potatoes and baby carrots in the bottom of the slow cooker.
  • Pat chicken dry with paper towels. Rub salt on the skin and inside the cavity.
  • In a small bowl, mix butter, rosemary, thyme, minced garlic, and paprika.
  • Loosen the skin of the chicken and rub herb butter under and all over the skin.
  • Stuff onion quarters and lemon (if using) inside chicken cavity.
  • Place chicken on top of vegetables in slow cooker, breast side up.
  • Cover and cook on low 7–8 hours or until chicken reaches 165°F internally.
  • For crispy skin, broil for 3–5 minutes after cooking.
  • Let rest for 5–10 minutes before carving. Serve with cooked veggies.

Notes

Slow cooker cooking times may vary. Always ensure chicken reaches 165°F internally. For best flavor, use fresh herbs and let butter fully soften before mixing.