Name: Slow Cooker Lemon Garlic Roast Chicken
Prep time: 15 min
Cook time: PT-488567H58M50S
Total time: PT-488567H58M50S
Cuisine: American
Ingredients: 1 whole chicken (4–5 lbs), giblets removed; 1 lemon, halved; 1 head of garlic, halved crosswise; 2 tablespoons olive oil; 1 tablespoon salt; 1 teaspoon black pepper; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes (optional); 1 onion, quartered; 2–3 sprigs fresh rosemary (or thyme)

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Slow Cooker Lemon Garlic Roast Chicken is one of my favorite set-it-and-forget-it meals. With tender, juicy meat and bold lemon-garlic flavor, this whole chicken cooks low and slow in the crockpot, filling my kitchen with irresistible aroma while I go about my day. The result? A beautifully seasoned chicken that’s fall-apart tender with hardly any effort.

Why You’ll Love This Recipe

I love this recipe because it turns a simple whole chicken into something comforting and flavorful without needing the oven. The lemon and garlic infuse every bite, and the slow cooking method guarantees a moist, perfectly cooked bird every time. It’s perfect for busy days when I want a hearty meal ready with minimal prep, and the leftovers are just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 4–5 lbs), giblets removed
1 lemon, halved
1 head of garlic, halved crosswise
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
1 onion, quartered
2–3 sprigs fresh rosemary (or thyme)

Directions

I start by patting the chicken dry with paper towels. This helps the seasoning stick and ensures better flavor.
In a small bowl, I mix the salt, pepper, paprika, thyme, onion powder, and red pepper flakes.
I rub the olive oil all over the chicken, then coat it with the seasoning blend, making sure to get into all the crevices.
I stuff the cavity with the lemon halves, halved garlic head, rosemary sprigs, and a few onion quarters.
I place the remaining onion pieces at the bottom of the slow cooker to create a base and lift the chicken slightly.
I set the chicken on top of the onions, breast-side up, then cover and cook on low for 6–7 hours or high for 3½–4 hours, until the internal temperature reaches 165°F (75°C).
If I want crispy skin, I carefully transfer the cooked chicken to a baking sheet and broil it for 4–5 minutes until golden.
I let it rest for 10 minutes before carving.

Servings and timing

This recipe serves about 6 people. Prep time takes around 10–15 minutes, and cooking takes 6–7 hours on low or 3½–4 hours on high in the slow cooker. It’s a great hands-off dinner with little cleanup required.

Variations

I sometimes swap the lemon for oranges for a sweeter citrus flavor, or add baby potatoes and carrots to the bottom of the slow cooker for a built-in side dish. If I’m out of rosemary, thyme or sage works just as well. I’ve also rubbed the chicken with a bit of Dijon mustard before seasoning for an extra tangy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I place portions in the oven at 325°F covered with foil, or microwave gently in 30-second bursts. If I have extra, I shred the meat and use it for soups, sandwiches, or wraps throughout the week.

FAQs

Can I use chicken breasts or thighs instead of a whole chicken?

Yes, I’ve made this with bone-in chicken breasts and thighs. They cook faster—usually around 3–4 hours on low—and still turn out juicy and flavorful.

Do I need to add liquid to the slow cooker?

No, I don’t add any extra liquid. The chicken releases its own juices as it cooks, which keeps it moist and helps create a flavorful base for serving or turning into a light gravy.

Can I cook this overnight?

Yes, if I want it ready in the morning, I cook it on low overnight. I just make sure to switch the slow cooker to “warm” after 6–7 hours so it doesn’t overcook.

How do I get the skin crispy?

The slow cooker doesn’t crisp the skin, so I transfer the chicken to a baking sheet and broil it for a few minutes. It makes a big difference in texture.

What should I serve with it?

I usually pair it with mashed potatoes, roasted veggies, or a fresh green salad. The lemony pan juices also make a great drizzle over rice or couscous.

Conclusion

Slow Cooker Lemon Garlic Roast Chicken is a no-fuss way to enjoy a comforting, flavorful roast without turning on the oven. I love how simple it is to prep and how tender the results always are. Whether I’m feeding the family or prepping for a few days of easy meals, this recipe is one I come back to again and again.

Slow Cooker Lemon Garlic Roast Chicken