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Slow Cooker Chicken with Lemon and Garlic, ready to serve in a bowl.

Lemon Garlic Slow Cooker Roast Chicken

A succulent, juicy chicken infused with zesty lemon and aromatic garlic, slow-cooked until tender and flavorful. Perfect for cozy gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 kg whole chicken, patted dry This serves as the star of your dish, providing a juicy base.
  • 1 tsp dried thyme Adds a subtle earthiness that complements the chicken.
  • 1/2 tsp dried parsley For a hint of freshness and color.
  • 1/2 tsp dried oregano Brings an aromatic fragrance to the mix.
  • 3/4 tsp salt Essential for enhancing the chicken's natural flavor.
  • 1/2 tsp black pepper A dash of spice to elevate the taste.
  • 2.5 tbsp olive oil (or melted butter) Creates a rich, luscious rub for the chicken.
  • 3 cloves garlic, minced Infuses the dish with a delightful garlicky aroma.
  • 1 large lemon, all zest + all juice Adds brightness and acidity that perfectly balances the flavors.
  • 1 tbsp cornflour/cornstarch mixed with 1 tbsp water For thickening the delicious pan sauce.
  • 1 extra lemon Just in case to amplify the lemony goodness.

Method
 

Preparation
  1. Mix the rub ingredients in a bowl until the mixture is thick and sludgy. Adjust with extra oil if needed.
  2. Using an upside-down spoon, gently loosen the skin of the chicken without tearing it. Spoon most of the rub under the skin, reserving about a tablespoon mainly of oil for the exterior.
  3. Stuff the used lemon (zested and juiced) inside the chicken cavity.
Cooking
  1. Place a rack inside your slow cooker and position the chicken on top. Spread the remaining rub over the chicken, then season with a pinch of salt and pepper.
  2. Cook on low for 5 hours or high for 3 hours, until juices run clear, and the internal temperature reaches 75°C / 165°F.
  3. Once cooked, carefully remove the chicken from the slow cooker and drizzle it with a bit of extra oil. Grill or broil on medium-high heat for 5 to 10 minutes, keeping it about 25 cm / 10 inches from the heat source, or roast in the oven at 240°C / 450°F for around 10 minutes.
  4. Pour all the liquid from the slow cooker into a saucepan, adding the cornflour and water mixture. Bring to a simmer over medium-high heat, cooking until thickens to a thin syrup (approximately 3 minutes). Adjust with salt, pepper, and more lemon if desired.

Notes

For enhanced flavor, consider marinating the chicken with the rub overnight. Fresh herbs can elevate the dish further. Always use a meat thermometer for perfect results.