For several years, I’ve used my slow cooker regularly to cook an entire chicken. I had been using the 100 Days of Real Food cookbook’s version, which uses a combination of spices. But, several months ago, I started switching it up, and the results have been fantastic.
Essentially, I now give the chicken the Ina Garten treatment – stuffing the cavity with garlic, lemon wedges and thyme. Then, I cook it on low for 7 hours. That’s it. It really couldn’t be easier. I promise.
Lemon, Garlic and Thyme Slow Cooker Chicken
- 1 head of garlic sliced in half horizontally
- A handful of fresh thyme
- 1 onion, cut into thick slices
- 1 lemon, quartered into 4 wedges
- 1 whole chicken – giblets and other scary stuff removed
- Salt and pepepr
Add the onion slices to the bowl of your slow cooker. Now, put the chicken inside. Stuff the cavity with the garlic, thyme and lemon. I like to stuff it in this order, because it seems to be the easiest. Salt and pepper the chicken on all sides. Place the chicken breast side down on the onions. Cook on low for 7 hours. If you’re not ready to eat when it’s done, no worries. Just switch the temp to “warm.”
If you’re cooking for a small crowd like me, the leftovers freeze beautifully. I use them in soups and the occasional quesadilla.