Ingredients
Scale
- 3–5 lb. whole chicken
- 8 sprigs rosemary
- 1 lemon cut lengthwise into quarters, plus another lemon for garnish if desired
- 4 celery stalks
- 1 large onion cut into 8 pieces
- 1 tsp. garlic powder
- kosher salt
- 1 tsp. lemon pepper
Instructions
-
Arrange celery stalks, six onion pieces, and two lemon wedges in the bottom of your slow cooker.
-
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.)
-
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.
-
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.
- Prep Time: 15
- Cook Time: 300