If you’ve been craving a reliably easy, hands-off dinner, then this 8-hour slow cooker chicken recipe is exactly what you need. Simple ingredients like fresh lemon, fragrant rosemary, and a hint of garlic meld together over the course of a workday to produce chicken that’s fall-off-the-bone tender and loaded with hearty flavor.
Ingredients
- 1 whole chicken (about 3–4 pounds), giblets removed
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 lemon, sliced
- 1 cup chicken broth
Instructions
1. Start by seasoning the chicken thoroughly with salt and pepper, making sure to coat both the outside and the cavity. Drizzle it with olive oil and gently rub in the garlic to lock in those aromatic flavors.
2. Place the rosemary sprigs on the bottom of your slow cooker, then carefully arrange the lemon slices on top of them. Set the seasoned chicken, breast-side up, on top of this aromatic base, taking a moment to tuck any stray slices of lemon under its wings or legs.
3. Pour the chicken broth around (not over) the chicken, ensuring its skin remains dry on top. Cover the slow cooker, set it to low, and let it burble away for about 8 hours. By the time you lift that lid, the chicken will be fork-tender, infused with rosemary’s earthy warmth and lemon’s bright punch. Serve it with roasted vegetables, mashed potatoes, or a simple side salad for a complete, satisfying meal.
This 8-hour slow cooker chicken is a go-to for anyone who wants a stress-free way to ensure a hearty, home-cooked dinner. The blend of rosemary and lemon makes the chicken both succulent and sweetly savory. If you’re looking to cut back on sodium, feel free to reduce the salt or add extra herbs like thyme or oregano.
It’s also easy to swap in chicken legs or thighs for those who prefer dark meat. Not only is this dish comforting and versatile, it’s a perfect meal-prep option, yielding tasty leftovers that work wonders in salads, soups, or sandwiches. Enjoy!
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.
