Lemon, Rosemary, and Garlic Slow Cooker Chicken

Waiting for time to pass is such a terrible feeling. I remember sitting in class in high school knowing that if I looked at the clock too early in the...

Course Main Course
Cuisine American
Recipe by Tessa Arias


For the vegetables:

  • 4 carrots, peeled and cut into thirds
  • 2 medium onions, peeled and cut into wedges
  • 4 medium red potatoes, cut into chunks
  • 6 garlic cloves, peeled

For the chicken:

  • 1 lemon, zested and halved
  • 1 tablespoon chopped fresh rosemary plus 3 sprigs
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • 4 to 5 pound whole chicken, rinsed and patted dry with giblets removed
  • Salt and freshly ground black pepper


For the vegetables:

  1. Place the carrots, onions, potatoes, and peeled garlic cloves in the bottom of a 6-quart slow cooker.

For the chicken:

  1. Place the two lemon halves and 3 rosemary sprigs inside the chicken cavity. In a small bowl combine the lemon zest, chopped rosemary, chopped garlic, and olive oil. Slather the mixture over the chicken and place inside slow cooker on top of the vegetables. Sprinkle the chicken evenly with salt and pepper.

  2. Cook the slow chicken on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 160°F. The cooking time will depend on the size of the chicken and the slow cooker.
  3. For crispy skin, place the cooked chicken in a baking dish and broil for about 5 minutes, or until the skin is browned and crispy.