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–+ servings

Lemon Rosemary Chicken

Sarah Olson
Putting a whole chicken in the slow cooker produces the juiciest, tenderest chicken you will ever taste.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Cuisine American
Servings 4 servings

Ingredients
 

  • 1-4 1/2 lb. chicken
  • 1/4 cup melted butter
  • 1 lemon
  • 4 carrots peeled and halved (optional)
  • 1 large red onion peeled and quartered, (optional), (I would cut this smaller, if you like tender onion)
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper

Instructions
 

  • Spray a 6-quart slow cooker with nonstick spray. Make 5 balls out of foil and place them in the slow cooker. Remove the neck and any other loose bits from the inside of the chicken and discard. Place the chicken on top of the foil balls and brush on the melted butter. Cut the lemon in half and squeeze all the juice out over the chicken; tuck the lemon halves (I quartered them) around the chicken.
  • In a small bowl, combine the rosemary, salt, paprika, garlic powder, and pepper. Sprinkle evenly over the chicken. (Place the carrots and onions around the chicken if using).
  • Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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