Description
A flavorful and tender whole chicken slow-cooked with fresh herbs and vegetables, finished under the broiler for perfectly crisp skin. This easy crockpot recipe yields a delicious home-cooked meal with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Seasoning
- 1 (4-pound) whole chicken
- 1½ tablespoons olive oil (room temperature butter also works)
- 2 teaspoons kosher salt (divided)
- 1½ teaspoons ground paprika
- 1 teaspoon ground black pepper (divided)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
Vegetables and Herbs
- 4 ribs celery (cut into 2-inch pieces)
- 3 carrots (cut into 2-inch pieces)
- 1 onion (peeled and cut into wedges)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Prepare the chicken: Pat the chicken dry thoroughly with paper towels to ensure the skin crisps up nicely later.
- Make the seasoning mixture: In a small bowl, combine olive oil, 1 teaspoon of kosher salt, paprika, ½ teaspoon black pepper, chopped fresh thyme, and chopped fresh rosemary. Mix well and spread evenly all over the chicken.
- Prepare the slow cooker: Spray the inside of the slow cooker with nonstick spray to prevent sticking. Add celery, carrots, onion, the remaining sprigs of rosemary and thyme, along with the remaining 1 teaspoon kosher salt and ½ teaspoon black pepper. Stir to combine the vegetables and herbs.
- Cook the chicken: Place the prepared chicken breast side up on top of the vegetable mixture. Cover with the slow cooker lid and cook on high for 4 to 5 hours until the chicken is fully cooked and tender.
- Crisp the chicken skin: Carefully transfer the cooked chicken to a baking sheet lined with parchment paper. Brush the chicken skin with a little olive oil. Place under the oven broiler and broil for 3 to 5 minutes until the skin becomes golden and crisp. Serve the chicken alongside the cooked vegetables.
Notes
- Ensure the chicken is completely thawed before cooking for even cooking.
- Use fresh herbs for the best flavor.
- Broil carefully as the skin can burn quickly; watch closely.
- Vegetables under the chicken soak up flavorful juices, making a perfect side dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
