This Crockpot Lemon Garlic Whole Chicken is my favorite crockpot whole chicken recipe & it’s also the most classic of the flavors. But be sure to also check out Crockpot Cajun Whole Chicken and Crockpot BBQ Whole Chicken.
Last week was all about getting the blog moved. Jamie, Kerry, and I worked many hours getting it ready to go and tweaking things, and fixing things that sadly my house suffered. Suffered greatly, I might add. I would have taken a picture to share with you but really who wants to see mess. I’m sure at some time or other your house has looked similar and you can relate. (Or maybe yours has never looked that way and if so, feel free to come visit and lend me a hand!!)
So this week has been all about getting my house back in order. I spent all Monday cleaning and doing laundry and still had more to do the rest of the week. I also wanted to get back on track with meal planning and cooking healthier dinners. But we also have a week packed with soccer practices. So I knew I needed to plan easy dinner as well. So I pulled out one of my favorite crockpot recipes. Seriously, what’s easier than crockpot recipes, right?
I love cooking whole chickens in the crock pot. It’s such an easy way to get the “roasted” chicken taste without having to constantly check on the chicken and baste. It’s fast and simple and you can easily make chicken stock with the leftover bones. I’ll share how to do that next week.
I’ve made my crockpot whole chicken with lots of different seasoning over the years but lemon garlic sounded really good this week so that’s the flavor I went with.
- 1 large onion
- 1 large whole chicken neck & gibblets removed
- 4 cloves garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp olive oil
- 1 Tablespoon lemon juice or 1 small lemon
Cut onion into large chunks and place two-thirds in the bottom of your crockpot.
Place chicken on top of onions.
Finely chop 3 of the garlic cloves and place in small bowl with thyme, rosemary, and olive oil and stir.
Take seasoning "paste" and rub it all over the chicken. Lift skin covering breast and rub some under there as well.
Slice lemon in half and squeeze lemon juice over chicken. Be careful not to wash off of the seasoning paste off the chicken.
Take lemons, remaining onions, and garlic and place in the cavity of the chicken.
Cook on High for 4-6 hours, depending on the size of your chicken. Juices should run clear and meat thermometer should read 180 degrees.
Drizzle some of the juice from bottom of crockpot over chicken when serving.
A meat thermometer is the best way to tell if this chicken is done as it will be juicier if you do not overcook it and you don't risk undercooking it.
I love the ease of this recipe and the yummy lemon and garlic flavors. I also love that whole chicken are usually very affordable especially if you find them on sale and there is always leftover meat to use in another meal.
I wish I could make the above picture, scratch and sniff. This smelled absolutely wonderful cooking. It was almost torture to smell this for several hours before we could dive in but it was a good time of torture and the pay off was worth the torture.
Have you ever cooked a whole chicken in your crockpot? If not, why not give it a try soon.
Looking for more crockpot recipes?
Follow us on Pinterest: Coffee With Us 3
Check out our link parties here.