Slow Cooker Whole Chicken with Garlic + Herbs

This Slow Cooker Whole Chicken with Garlic and Herbs is a no-fuss, flavorful recipe that delivers juicy, tender meat with minimal effort. Infused with aromatic herbs and plenty of garlic, the chicken slow cooks to perfection, making it an easy, comforting meal for any day of the week. It’s a fantastic alternative to store-bought rotisserie chicken—homemade, wholesome, and bursting with flavor.

Why You’ll Love This Recipe

• Set-it-and-forget-it meal with amazing flavor
• Juicy, fall-apart tender chicken every time
• Aromatic herbs and garlic for rich, savory depth
• Great for meal prep or feeding a family
• Perfect base for soups, salads, or sandwiches

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole chicken (about 4–5 pounds)
• Garlic cloves (whole or halved)
• Fresh rosemary
• Fresh thyme
• Fresh parsley
• Lemon (halved)
• Onion (quartered)
• Olive oil or melted butter
• Salt
• Black pepper
• Paprika
• Optional: carrots, potatoes, or celery (to cook in the bottom for a built-in side)

Directions

1. Prep the chicken: Remove any giblets from the chicken. Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
2. Stuff the chicken: Place halved lemon, garlic cloves, a few sprigs of rosemary, thyme, and parsley, and some onion quarters inside the cavity.
3. Season the outside: Rub the outside of the chicken with olive oil or melted butter. Combine salt, pepper, paprika, and chopped herbs, then sprinkle generously over the entire chicken.
4. Add vegetables (optional): If using, place chopped vegetables like carrots, potatoes, or celery in the bottom of the slow cooker.
5. Place the chicken in the slow cooker: Set the chicken on top of the vegetables (or a few crumpled balls of foil if you want it elevated).
6. Cook: Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Crisp the skin (optional): For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3–5 minutes.
8. Rest and serve: Let the chicken rest for 10 minutes before carving.

Servings and Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 6–8 hours on low or 4–5 hours on high
• Total Time: 6–8 hours (mostly hands-off)

Variations

• Citrus twist: Add orange slices or zest for a sweeter, citrus-forward flavor.
• Spicy rub: Add cayenne or chili powder for a spicier seasoning.
• Mediterranean style: Use oregano, basil, and olives for a Greek-inspired version.
• Butter garlic version: Baste the chicken with garlic-infused butter every couple of hours for extra richness.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Shred and freeze the cooked chicken for up to 3 months. Perfect for soups, casseroles, and tacos.
• Reheating: Reheat gently in the microwave or oven at 325°F until warmed through. Add a splash of broth if reheating to keep it moist.

FAQs

Can I use a frozen whole chicken?

No, the chicken should be fully thawed before placing it in the slow cooker for safe and even cooking.

Should I remove the skin before cooking?

Leave the skin on during cooking to retain moisture and flavor. You can remove it after cooking if preferred.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs in place of fresh. Mix them into the seasoning rub.

Can I cook this overnight?

Yes, cooking on low overnight is a great option. Just be sure not to overcook if your slow cooker runs hot.

How do I make gravy from the juices?

Strain the juices, then simmer with a little flour or cornstarch slurry to thicken into a flavorful gravy.

What vegetables go best in the bottom?

Carrots, potatoes, celery, and onions work best as they can withstand long cooking times without becoming mushy.

Can I crisp the skin without a broiler?

Yes, sear the chicken in a hot skillet after cooking or use a kitchen torch carefully to crisp the skin.

Is it safe to cook a whole chicken in the slow cooker?

Yes, as long as it reaches 165°F internal temperature. Always check with a meat thermometer.

What size slow cooker do I need?

A 6-quart slow cooker is ideal for a standard 4–5 lb whole chicken.

Can I make this into shredded chicken?

Yes, after cooking, remove the skin and bones, then shred the meat for tacos, sandwiches, or casseroles.

Conclusion

Slow Cooker Whole Chicken with Garlic and Herbs is a flavorful, effortless way to enjoy tender, home-cooked chicken without turning on the oven. With fragrant herbs and buttery garlic infusing every bite, it’s a satisfying meal on its own or a versatile base for countless other dishes. Let the slow cooker do the work, and come home to something truly delicious.

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