This lemon and garlic infused crockpot whole chicken cooks gently surrounded by veggies and fresh herbs for wonderfully tender and deliciously flavored chicken thats easy to make with basic pantry staples.
Contents
Forget bland boiled chicken – this easy set-and-forget slow cooker method makes incredibly moist, tender whole chicken while you’re at work. This Whole Chicken in a Crock Pot recipe is a super easy way to make juicy chicken. With simple ingredients and low-effort prep, this easy chicken recipe is the perfect easy dinner idea.
Ingredients
- ▢ 3 carrots diced
- ▢ 2 celery diced
- ▢ 1 onion diced
- ▢ 1 head of Garlic plus 4 cloves, minced
- ▢ Shallot
- ▢ ¼ cup White wine
- ▢ ½ cup Chicken stock
- ▢ 2 Bay leaves
- ▢ 4 Tarragon sprigs
- ▢ Salt and pepper
- ▢ 4 – 5 lbs Whole chicken
- ▢ 1 whole lemon plus the juice of one lemon
- ▢ ½ cup Heavy cream
- ▢ 1 tsp Cornstarch
Instructions
Prep the veggies and chicken
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Set the slow cooker to saute if your model has that setting. Otherwise, use a large skillet.
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Add oil and preheat.
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Then add the carrots, celery, and onion and saute for 5 to 7 minutes until just starting to caramelize.
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Add in the garlic and shallot and cook a minute longer.
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Deglaze the bottom of the pan with white wine, using a wooden spoon to scrape up any browned bits.
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Add chicken broth and bay leaves and tarragon
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Remove the chicken from the package and pat it dry with paper towels. Make sure to dry the cavity as well.
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Remove the top ¼ of the head of garlic and slice the lemon in half and place them in the cavity of the bird.
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Secure the legs with butcher’s twine.
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Season the outside of the bird with a liberal coating of salt and a lighter sprinkle of pepper.
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Then, nestle chicken, breast side down, into slow cooker.
Slow cook the chicken
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Cook the chicken for 4 to 6 hours on low.
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After the chicken has reached an internal temperature of 165 degrees F with an instant-read thermometer, carefully transfer it to a baking sheet lined with foil.
Brown the skin
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Preheat the broiler.
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Using a spoon, transfer the veggies to a platter.
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Then, set the slow cooker to the saute setting.
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Add in the heavy cream and lemon juice, tasting to see if it needs more salt or pepper.
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Make a slurry by combining the cornstarch with a tablespoon of cold water in a small bowl. Stir to combine.
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Add the slurry to the simmering liquid and stir as the liquid thickens 5 to 7 minutes.
Serve
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Meanwhile, place your chicken under the broiler to brown the skin, rotating every few minutes for even color.
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Serve the chicken hot on a platter with the veggies and the cream sauce on the side.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 9g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 169mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5685IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 2mg
