Slow Cooker Roasted Chicken with Lemon and Rosemary
This chicken is simple to make, makes your house smell AMAZING, and will be a crowd pleaser!
Prep Time
15minutes
Cook Time
300minutes
Prep Time
15minutes
Cook Time
300minutes
Ingredients
Instructions
  1. Arrange celery stalks, six onion pieces, and two lemon wedges in the bottom of your slow cooker.
  2. Remove any treasures like giblets from your chicken, rinse it, and pat dry with paper towels. Sprinkle a large pinch of salt inside the cavity, then stuff two lemon wedges, two onion pieces, and a few sprigs of rosemary inside. (If your chicken can’t hold all that, just fit what you can and throw the rest in the slow cooker.)
  3. Sprinkle the breast side of the chicken with ½ tsp. garlic powder, a couple good pinches of salt, and lemon pepper to taste. Place the bird breast-side down in the slow cooker, and season the other side the same way. Arrange a couple sprigs of rosemary over the top of the chicken, and cover with the lid.
  4. Cook on high for 4-6 hours, until internal temperature has reached 165 degrees F and meat is very tender. Strain some of the cooking liquid into a serving bowl to drizzle on individual servings if desired.