Slow-Cooked Herb Chicken

Name: Slow-Cooked Herb Chicken
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
Ingredients: 4 lbs whole chicken; 2 tsp salt; 1 tsp black pepper; 1 tbsp olive oil; 1 lemon, sliced; 3 cloves garlic, minced; 1 onion, sliced; 2 tsp dried thyme; 2 tsp dried rosemary; 1 tsp dried sage; 1 cup chicken broth

🕒 Prep: 15 min

🔥 Cook: 7 hours

🍽 Serves: 6

★★★★★

Be the First to Review!

Slow-Cooked Herb Chicken is the perfect antidote to a busy week. With its aromatic herbs and melt-in-your-mouth texture, this dish is sure to become a family favorite.

Save Print Jump to Recipe

Ingredients for Slow-Cooked Herb Chicken

Whole chicken forms the heart of this dish — it’s all about that tender meat. Salt and black pepper bring out the natural flavors. A touch of olive oil helps in browning, giving the chicken a beautiful, appetizing crust. Lemon slices infuse a refreshing, zesty aroma, while garlic and onion add depth and sweetness. The trio of dried thyme, rosemary, and sage introduces earthy notes, making the dish incredibly fragrant. Finally, chicken broth keeps everything moist and flavorful.

Tips & Tricks

If you're short on time, you can skip the browning step, but it does add an extra layer of flavor.
Consider using fresh herbs if you have them on hand; they can elevate the fragrance even more.
Keep the carcass for homemade chicken stock — nothing goes to waste!

Serving Suggestions

This chicken pairs beautifully with creamy mashed potatoes or a rustic bread to soak up the flavorful broth. For a lighter option, a crisp green salad with a simple vinaigrette works wonders.

Frequently Asked Questions

Can I use chicken pieces instead of a whole chicken?: Yes, chicken pieces will work, but keep an eye on the cooking time as they may cook faster.
What if I don't have a crockpot?: You can use a Dutch oven in an oven set to 275°F (135°C) for similar results.

Slow-Cooked Herb Chicken Recipe Walkthrough

Start by rinsing your whole chicken under cold water, then pat it dry with paper towels. This step is crucial for getting that crispy skin. Once dried, season the chicken liberally with salt and black pepper, making sure to get some seasoning inside the cavity as well.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the chicken in the skillet. Brown it on all sides, turning it carefully. This should take about 5-7 minutes and will help lock in the juices.

Once browned, transfer the chicken to your crockpot. Surround it with slices of lemon, minced garlic, and onion. Sprinkle the herbs — thyme, rosemary, and sage — evenly over the chicken.

Pour the chicken broth into the crockpot, cover it, and set it to cook on low for 6-7 hours. You'll know it's ready when the chicken is tender, and the meat easily pulls away from the bone.

Carefully remove the chicken (it'll be hot and tender) and let it rest for a few minutes before carving. This helps the juices redistribute, ensuring every bite is moist.

Why You'll Love This Recipe

Set it and forget it: Your crockpot does all the hard work.
Aromatic and flavorful: A blend of herbs that complements the chicken beautifully.
Perfect for meal prep: Leftovers are as good as the main event.

Ingredients

4 lbs whole chicken

2 tsp salt

1 tsp black pepper

1 tbsp olive oil

1 lemon, sliced

3 cloves garlic, minced

1 onion, sliced

2 tsp dried thyme

2 tsp dried rosemary

1 tsp dried sage

1 cup chicken broth

Step-by-step Instructions

1. Rinse and pat dry the whole chicken.

2. Season the chicken inside and out with salt and black pepper.

3. In a large skillet, heat olive oil over medium-high heat and brown the chicken on all sides.

4. Transfer the chicken to the crockpot.

5. Add sliced lemon, minced garlic, and onion around the chicken.

6. Sprinkle thyme, rosemary, and sage over the chicken.

7. Pour the chicken broth into the crockpot.

8. Cover and cook on low for 6-7 hours until the chicken is tender and cooked through.