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slow cooker roast chicken

Slow Cooker Roast Chicken with Lemon Herb Rub

This comforting, fuss-free recipe turns a whole chicken into a tender, flavor-loaded main course with juicy meat, golden skin, and a zesty lemon sauce. Whether it's a weeknight dinner or a cozy Sunday meal, this slow-roasted chicken is a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: crockpot recipe, Dinner, LUNCH
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Chicken & Herb Rub
  • 1 whole chicken (about 2 kg / 4 lb), patted dry
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.5 tsp dried oregano
  • 0.75 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 2.5 tbsp olive oil or melted butter
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced large
Stuffing
  • 2 halves used lemon halves from zested lemon
Lemon Sauce
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water to mix with cornstarch
  • 1 lemon juice (optional) extra, to taste

Method
 

  1. In a small bowl, combine thyme, parsley, oregano, salt, pepper, garlic, lemon zest and juice, and olive oil or butter to make a thick paste. Adjust oil if needed.
  2. Gently loosen the skin of the chicken with a spoon. Spread most of the herb rub under the skin. Reserve about 1 tablespoon for the outer surface.
  3. Place used lemon halves inside the chicken cavity. Set a rack or foil balls in the bottom of the slow cooker and position chicken breast-side up. Rub remaining mixture on the skin, sprinkle lightly with salt and pepper.
  4. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the internal temperature reaches 75°C / 165°F and juices run clear.
  5. Transfer chicken to a baking tray. Drizzle with olive oil and broil for 5–10 minutes or bake at 240°C / 450°F for 10 minutes until skin is crispy. Watch closely.
  6. Pour slow cooker juices into a saucepan. Add cornstarch slurry and bring to a simmer. Stir until thickened (3–5 minutes). Adjust seasoning with lemon juice, salt, or pepper.
  7. Carve the chicken and serve with warm lemon sauce. No resting needed—enjoy hot and juicy!

Notes

Use fresh lemons for best flavor. Broiling the chicken after slow cooking creates that irresistible crispy skin. Prep the night before for even more flavor. Be sure to check temperature for perfect doneness.