If you’re looking for a fuss-free, mouthwatering meal you can leave simmering all day, this Rosemary and Lemon 8-Hour Slow Cooker Chicken delivers. It’s tender, fragrant, and soaked in aromatic herbs. Come home to a cozy dinner that practically cooks itself!
Ingredients
- 1 whole chicken (3–4 pounds), giblets removed
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried rosemary (or 1 sprig fresh)
- Juice of 1 lemon
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup chicken broth (or water)
Instructions
Start by patting the chicken dry with paper towels. Rub it all over with olive oil, then season generously with the salt, pepper, and minced garlic. Sprinkle the dried rosemary, ensuring it touches every part of the bird.
Next, place the chicken in your slow cooker, breast side up. Add in the lemon juice, pouring it over the top so it seeps into the seasoning. Finally, drizzle the chicken broth around the base (but not directly over the chicken, to avoid rinsing away the herbs). Cover the slow cooker and set it to low for 8 hours.
As it cooks, the moist heat will envelop the chicken in a lemony, herbal steam, rendering it succulent and fork-tender. By the time the timer chimes, your kitchen will smell divine, and you’ll have a gorgeously golden meal waiting for you.
For an extra flourish, move the chicken to a baking dish once it’s done, place it under the broiler for 3–5 minutes until the skin crisps and you see a beautiful golden hue. Let it rest for 10 minutes before carving, allowing the juices to settle in the meat.
This recipe is perfect for busy families, meal-preppers, or anyone who wants to arrive home to a hot, comforting meal. The rosemary and lemon blend is invigorating yet gentle, and you can swap out the dried herbs for fresh thyme or sage if you prefer.
Those watching their sodium intake can reduce the salt or skip the broth and use water. However you customize it, this 8-Hour Slow Cooker Chicken is a great way to have dinner ready without any fuss, and its savory flavors will make it an instant favorite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
