Herb-Infused Crockpot Whole Chicken

🕒 Prep: 15 min
🔥 Cook: 7 hours
🍽 Serves: 6
★★★★★
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If you’re looking for a fuss-free way to make a tender and flavorful chicken, this Herb-Infused Crockpot Whole Chicken is a game-changer. It's perfect for a cozy family dinner or meal prep for the week, infused with the comforting aromas of rosemary and thyme.

Ingredients for Herb-Infused Crockpot Whole Chicken

Whole chicken is the star of the show, providing a juicy and tender base for all those lovely flavors to meld into. The salt and black pepper are essential for seasoning the chicken inside and out, enhancing its natural flavors. Adding a halved lemon inside the cavity gives a subtle citrusy zing that brightens the dish. Garlic and onion bring depth and savory notes that complement the herbs. Fresh rosemary and thyme infuse the chicken with classic herbaceous aromas, making the dish aromatic and inviting. A drizzle of olive oil helps the chicken brown slightly and keeps it moist. Finally, a cup of chicken broth adds richness and helps in cooking the chicken slowly to perfection.

Tips & Tricks

  • If your chicken is falling apart while removing it, use a large spatula or two forks to support it from underneath.
  • For extra flavor, add a bay leaf or two with the herbs.
  • Skim any fat from the broth before serving it as a sauce or gravy.
  • Use a meat thermometer to ensure perfect doneness without guessing.

Serving Suggestions

This herb-infused chicken pairs wonderfully with roasted vegetables or a simple side salad to keep things light. For a heartier meal, serve it alongside mashed potatoes or crusty bread to soak up the flavorful broth. A glass of chilled white wine complements the citrus and herb notes beautifully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute with dried herbs. Use about 1 teaspoon each of dried rosemary and thyme.
What can I do with leftovers?
Leftover chicken is great for sandwiches, salads, or adding to pasta dishes. You can also use the bones to make a flavorful chicken broth.
How can I make the skin crispy?
For crispy skin, you can broil the chicken in the oven for a few minutes after it's done in the crockpot.

Herb-Infused Crockpot Whole Chicken Recipe Walkthrough

Start by rinsing the chicken under cold water and patting it dry with paper towels. This helps the skin get that lovely texture. Generously rub salt and pepper all over the chicken, ensuring you also season inside the cavity. This step is crucial for flavoring the entire bird.

Next, stuff the cavity with the lemon halves, smashed garlic, and onion quarters. These ingredients will infuse the chicken from the inside out as it cooks. Arrange the rosemary and thyme sprigs on the bottom of the crockpot. This forms a fragrant bed for the chicken to rest on, allowing those herbal oils to rise and permeate the meat.

Drizzle olive oil over the chicken, then gently place it in the crockpot, breast-side up. Pour the chicken broth around the chicken without washing away the seasoning. Cover the crockpot and set it to cook on low for 6-7 hours. You’ll know it’s done when the internal temperature hits 165°F.

Once cooked, carefully remove the chicken from the crockpot. It will be tender, so it might fall apart a bit — that’s okay! Let it rest for about 10 minutes before carving to let the juices redistribute.

Why You'll Love This Recipe

  • Uses the crockpot for effortless cooking.
  • Infused with fresh herbs for a fragrant aroma.
  • Perfectly moist and succulent chicken every time.
  • Minimal prep work with maximum flavor payoff.
  • Great base for meal prepping or leftover creativity.

Ingredients

1 whole chicken (4-5 lbs)
2 tsp salt
1 tsp black pepper
1 lemon, halved
4 cloves garlic, smashed
1 onion, quartered
2 sprigs rosemary
2 sprigs thyme
1 tbsp olive oil
1 cup chicken broth

Step-by-step Instructions

1. Rinse the chicken under cold water and pat dry with paper towels.
2. Rub salt and pepper all over the chicken, including inside the cavity.
3. Place the lemon halves, smashed garlic, and onion quarters inside the cavity.
4. Arrange rosemary and thyme sprigs on the bottom of the crockpot.
5. Drizzle olive oil over the chicken and place it in the crockpot, breast-side up.
6. Pour chicken broth around the chicken.
7. Cover and cook on low for 6-7 hours or until the internal temperature reaches 165°F.
8. Carefully remove the chicken from the crockpot and let it rest for 10 minutes before carving.

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