Slow Cooker Roasted Whole Chicken

Main dish | July 20, 2014 | By

Slow Cooker Roasted Whole Chicken
  1. 1 4­6 lb. small whole chicken
  2. 1 large onion
  3. 1 medium carrot
  4. 1 stalk of celery
  5. 1 small lemon
  6. 1 head garlic
  7. 1 bunch fresh thyme
  8. Savory Seasoning Mix
  9. 2 tsp sea salt
  10. 1 tsp dried parsley
  11. 1/2 tsp paprika
  12. 1/2 tsp onion powder
  13. 1/2 tsp garlic powder
  14. 1/2 tsp dried rosemary
  15. 1/2 tsp fresh ground black pepper
  1. Lightly coat the bottom of crock pot with olive oil or coconut oil.
  2. In a small bowl, combine all of the Seasoning Mix ingredients; set aside.
  3. Cut the onion in half. Then cut each half into quarters. Cut the carrot and celery into 2 inch pieces. Cut the lemon into 4-­5 thick slices. Smash and peel all of the cloves in one head of garlic.
  4. Place half of the onion into the bottom of the crockpot. Then add all of the chopped carrot and celery, along with 1/3 of the garlic cloves.
  5. Next, remove the giblets and neck from inside the chicken (if any are with it). Thoroughly rinse the bird in cool running water, trim away any skin. Once you’ve finished cleaning the bird, pat it dry with paper towels.
  6. Rub the seasoning mixture all over the chicken. Then stuff with the remaining onion and 1/3 of the garlic cloves, along with a few sprigs of fresh thyme. Place the bird breast side up in crockpot and top with the sliced lemon, remaining garlic cloves and a few sprigs of fresh thyme.
  7. Cover and cook on high for 4-­5 hours or on low for 7-­8 hours. Chicken is finished when an instant read thermometer registers 165 degrees.
Hearth and Honey


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