Not only can you enjoy Roasted Chicken for dinner, but you’ll wind up with plenty of leftovers you can throw into a soup, add to the top of a salad, or turn into a sandwich. By making this in the slow cooker, you’ll free up oven space for your favorite sides or a pie for dessert.
Ingredients
- 1 whole chicken (about 5 pounds)
- 1 lemon, halved
- 1 garlic head, halved crosswise
- 4 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 1 teaspoon herbes de Provence
- ¼ teaspoon cayenne pepper
- 1 large onion, chopped
- Fresh herbs, such as thyme and rosemary, for garnish
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- Discard the giblets, if they were included with your chicken. Rinse the chicken and pat dry.
- Place the lemon, garlic, and rosemary inside the cavity of the chicken.
- Season the inside and outside of the chicken with the salt and black pepper.
- In a small bowl, mix the paprika, herbes de Provence, and cayenne. Rub the seasoning mixture over the chicken.
- Spread the chopped onion over the bottom of the slow cooker. Set the chicken on top, breast-side up.
- Cover and cook on High for 4 to 4½ hours, until the chicken registers 165°F on an instant-read thermometer.
- Garnish with fresh herbs and serve.
