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–+ servings
Slow cooker whole chicken on a wooden board.
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5 from 3 votes

Easy Slow Cooker Roast Chicken Recipe

An easy slow cooker whole chicken recipe with lemon and garlic! Perfect for your Sunday roast.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 336kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 Whole Chicken approx 1.6kg
  • 1 Onion peeled and roughly chopped
  • 1 Carrot peeled and roughly chopped
  • 1 Lemon halved

For the rub

  • 2 tablespoon Olive Oil
  • 2 teaspoon Smoked Paprika
  • 2 teaspoon Dried Mixed Herbs
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

  • Place the chopped onion and carrot in the bottom of the slow cooker basin.
    1 Onion, 1 Carrot
  • In a small bowl mix together the olive oil, salt, pepper, smoked paprika, garlic powder, and dried mixed herbs. Rub it all over the chicken (don't forget the bottom!).
    1 Whole Chicken, 2 tablespoon Olive Oil, 2 teaspoon Smoked Paprika, 2 teaspoon Dried Mixed Herbs, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ¼ teaspoon Black Pepper
  • Place the lemon in the cavity of the bird and place the bird in your slow cooker on top of the chopped onions and carrots.
    1 Lemon
  • Cook on high for 3-4 hours or low for 5 hours. Place a sharp knife between the leg and breast and the chicken is cooked when the juices run clear, or the internal temperature reaches 75C / 165F using a meat thermometer.

Notes

Expert Tips:
  • For crispy skin, place the chicken under the grill (broiler) for 5 minutes at the end of cooking.
  • Let the chicken rest for 10-15 minutes before carving. This will ensure the meat is tender, juicy, and moist.
  • There is no need to add water to the slow cooker basin.
  • Make sure your chicken fits inside your slow cooker basin. 
 
Variations:
  • Change the seasoning rub. Onion powder and chili powder add lots of flavour. You could also try using finely chopped woody herbs such as rosemary or thyme.
  • Swap the carrots for different root vegetables. Parsnips work well.
  • Use melted butter instead of olive oil for a richer flavour.
 
Storage:
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days. Use the leftover chicken in salads, pasta dishes, or risotto, or just make a chicken sandwich!
Reheat - The chicken can be eaten cold from the fridge. It can also be reheated in the microwave.
Freeze - The cooked chicken can be frozen for up to 3 months. Defrost in the fridge before using in your recipe.
 
Cooking Times:
For a larger chicken 1.75kg + - increase the cooking time to 4.5 - 5.5 hours on high or until the juices run clear. Always test with a meat thermometer if unsure. The internal temperature should reach 75c
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 336kcal | Carbohydrates: 6g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 486mg | Potassium: 355mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2221IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg
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