The simplest rotisserie-style chicken is this whole lemon chicken prepared in a slow cooker. Combine cornstarch and chicken stock to make gravy using the slow cooker’s liquid. Chicken salad made from leftovers is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup baby carrots
- ½ cup chopped onion
- 1 (4 pound) roasting chicken
- 1 tablespoon salted butter, or more as needed
- 1 lemon
- 1 tablespoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground thyme
- ¼ teaspoon ground paprika
Instructions
- Place carrots and onion in the cavity of the chicken. Rub the skin with butter and place in the slow cooker.
- Cut lemon in half and squeeze juice all over the chicken. Cut juiced lemon halves into wheels and place around chicken. Sprinkle parsley, salt, poultry seasoning, thyme, and paprika over top.
- Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 7 g |
| Sodium | 307 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Had no lemons on hand, so used lemon juice and subbed red pepper for carrots. Served with pasta and coleslaw. Tasted amazing! Even saved and froze leftover liquid for future soup making.
I didn’t use kosher salt I used Mrs. Dash original (I don’t use salt) still tasted good
I made this exactly as directed, with the exception of cooking time. I put mine in the crockpot on low at 9:30 a.m., and it was more than done by 1:00 p.m. What I didn’t like about it is that all of the seasoning stays on top of the skin, and because you are cooking it in the crockpot, you don’t get that crispy skin that you want to eat. The seasonings don’t really penetrate the meat. I would recommend maybe adding the seasonings to the butter and spreading it UNDER the skin. I did like that I didn’t have to heat up the kitchen to cook a whole chicken in the oven. We ate it, and leftovers will be used for either chicken soup or quesadillas, so it definitely won’t go to waste.