Quicky Cooking magic happening... ⚡
Tender Herb-Roasted Whole Chicken in Crockpot
📹 Video Tutorial from YouTube
ℹ️ Video Disclaimer: This video is embedded from YouTube and is not owned by us. All rights belong to the original creator. Watch on YouTube
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 1 whole chicken (4-5 lbs), giblets removed
- 2 tablespoons olive oil
- 1 large onion, quartered
- 4 carrots, cut into large chunks
- 4 celery stalks, cut into large pieces
- 1 whole head of garlic, halved crosswise
- 2 lemons, quartered
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 cup chicken broth
🍳 Quick Cooking Steps
Pat the chicken dry thoroughly with paper towels
Mix olive oil, paprika, salt, pepper, rosemary, and thyme in a small bowl
Rub the herb mixture all over the chicken, including under the skin
Place onion, carrots, and celery in the bottom of the crockpot
Pour chicken broth over the vegetables
Place the prepared chicken on top of the vegetables, breast side up
Stuff cavity with garlic halves and lemon quarters
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours
Check internal temperature reaches 165F in thickest part of thigh
Let rest for 10-15 minutes before carving
Serve with vegetables and strained cooking liquid
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Paper towels
- Sharp kitchen knife
- Cutting board
- Measuring spoons
- Small mixing bowl
- Instant-read meat thermometer
- Kitchen twine (optional)
- Serving platter
⚡ Quick Cooking Tips
Place chicken on aluminum foil balls to elevate above liquid
For crispier skin, broil chicken for 3-5 minutes after cooking
Add baby potatoes to vegetables for a complete meal
Try different herb combinations like sage and tarragon
Use white wine instead of broth for different flavor
Add mushrooms during last hour of cooking
Create gravy from strained cooking liquid
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Remove meat from bones and store in airtight container Keep leftover chicken refrigerated for up to 4 days Store cooking liquid separately for use in soups or gravies
🔥 Reheating Tips
- Reheat chicken with a splash of broth to maintain moisture Warm in microwave at 50% power in 1-minute intervals Can be reheated in oven at 350F covered with foil
⏰ Make Ahead Tips
- Prep vegetables and herb mixture the night before Store prepped ingredients separately in refrigerator Clean and dry chicken day before cooking
❄️ Freezing Guide
- Remove meat from bones before freezing Freeze in portion-sized containers for up to 3 months Freeze strained cooking liquid separately for future use
🍽️ Serving Suggestions
- Serve with roasted potatoes and pan gravy Pair with a fresh green salad and crusty bread Excellent with steamed rice and roasted vegetables Make sandwiches with leftover meat Use in chicken salad or pasta dishes
⚠️ Common Mistakes
- Not drying the chicken thoroughly before seasoning Overcrowding the crockpot with too many vegetables Adding too much liquid which can make the dish soupy Not checking internal temperature for doneness Carving the chicken immediately without resting
🎨 Recipe Variations
- Lemon-Herb: Add extra lemon zest and fresh herbs Garlic-Butter: Rub with garlic butter under skin before cooking BBQ Style: Brush with barbecue sauce during last hour Mediterranean: Add olives, sun-dried tomatoes, and oregano Asian-Inspired: Use soy sauce, ginger, and five-spice powder
❓ Quick Cooking Q&A
Internal temperature should reach 165F in the thickest part of the thigh.
No, always use fully thawed chicken for food safety and even cooking.
No, the chicken broth and natural juices provide enough liquid.
Yes, but firm vegetables work best and should be placed at the bottom.
Store properly refrigerated for up to 4 days.
Yes, but use 1/3 the amount as dried herbs are more concentrated.
Crockpot cooking doesn't crisp skin; use broiler after cooking if desired.
Only if your crockpot is large enough to avoid overcrowding.
A 6-quart crockpot is ideal for a whole chicken.
It's not recommended for food safety reasons in slow cooking.
