Garlic and Herb Whole Chicken in the Crock Pot
on Nov 27, 2018, Updated Nov 09, 2024
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A simple way to Cook Whole Chicken in the Crock Pot by using lots of fresh herbs and butter for an extra tender and delicious chicken with very little hands-on prep time.
Long live all the slow cooker recipes! This Garlic and Herb Whole Chicken in the slow cooker is one of my favorite recipes because it comes out great, and you don’t have to spend a whole lot of time getting it ready. I love covering the meat with butter, herbs, and garlic and then cooking it slow and low while I go about life. The extras add moisture and flavor to the meat and the drippings in the bottom of the slow cooker make for a delicious gravy (recipe included below).
We grew chickens last fall and I use them with great care because when you are raising your own meat you know just how much time and energy goes into growing a product that is happy and healthy. I love using this recipe to cook our home-grown chicken because it turns out delicious every time – no wasted meat or dried-out chicken here!
This is a great dish to add seasonal sides to, too! You can add squash, potatoes, rice, rolls, veggies, and just about anything else you like to make this a well-rounded meal.
Table of Contents
Why You’ll Love This Recipe
- It makes moist and flavorful chicken with minimal effort.
- The combination of butter, garlic, and herbs is delicious.
- The leftover chicken and stock are fantastic in other recipes.
Ingredients
- White Onion
- Whole Chicken
- Butter
- Mixed Fresh Minced Herbs such as parsley, sage, rosemary, thyme
- Minced Garlic
- Kosher Salt and Black Pepper
See the recipe card below for full information on ingredients and quantities
How to Make Garlic and Herb Whole Chicken in the Crockpot
Step #1. Remove the ends and skin of the chicken. Cut into four slices and arrange close together on the bottom of the slow cooker.
Step #3. Place the lid on the slow cooker. cook on low 6-8 hours or until the internal temperature reaches 165°F.
Step #2. Tie the chicken legs together with cotton twine. Combine the butter, herbs, garlic, salt, and pepper. Coat the chicken with the butter mixture. Place it on top of the onion slices.
Step #4. Turn off the slow cooker, remove lid, and let the chicken rest for ten minutes. Remove from slow cooker and serve.
Recipe FAQs
You can serve the chicken whole on a platter – it’s extra pretty with a few herbs around it – and then carve it on the table. Or you can cut the chicken up before serving. I like to remove the chicken leg quarters and then divide the thigh from the leg. Then I’ll remove the breast meat and slice it and serve all of the pieces on a platter.
There are so many combinations of herbs that you can use. Rosemary, sage, parsley, and thyme are great places to start.
Slow and low is the way to go with this recipe. I found when I cooked the chicken on high the butter and herbs melted off the outside too quickly and didn’t have enough time to make an impact on the flavor of the meat.
Expert Tips
- I remove the extra meat that’s left on the bird for a second meal like Classic Chicken Noodle Soup and then I’ll save the bones to make chicken stock. I can normally get 2 meals and a few quarts of stock from one chicken and nothing gets wasted.
- The juice that makes it to the bottom of the slow cooker is very flavorful! I recommend making gravy out of it to serve with the chicken. )Gravy instructions are included in the body of this post.)
- An instant-read thermometer takes all the guess work out of when the chicken is cooked. I highly recommend getting one if you haven’t already (this one is only about $10 and it works great).
How to Make Gravy from the Juices Left in the Bottom of the Slow Cooker
The juice that is left in the bottom of the slow cooker is delicious. Strain it and serve it “au jus” style or add it to a sauce pan to make a gravy. Add 3 tablespoons cold water and 1 tablespoon corn starch to a small bowl and whisk together to make a slurry. Bring the juice to a simmer and add the cornstarch slurry and stir until thickened, making a simple gravy to serve with the chicken or over mashed potatoes in addition to the meal.
More Chicken Recipes to Consider
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
White Chicken Chili
Chicken Recipes
Kung Pow Chicken
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Garlic and Herb Whole Chicken in the Crock Pot
Ingredients
- 1 large white onion
- 1 whole chicken, with or without skin, 3-5 pounds, thawed if frozen
- 6 tablespoons softened butter
- 2-3 tablespoons mixed fresh minced herbs such as parsley, sage, rosemary, thyme
- 2 teaspoons minced garlic, about 3 cloves
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Trim both ends from the onion and remove the outer layer. Slice the onion into 4 thick slices like you would to make onion rings. Set the onion in the bottom of the slow cooker close together in the center. (You are making a little “onion platform” for the chicken to sit on.)
- Prepare the chicken by tying the legs together with cotton twine.
- In a small bowl, mix together the butter, herbs, garlic, salt, and pepper until well combined.
- Coat the chicken all over with the butter and herb mixture.
- Place the chicken on top of the onion in your slow cooker – avoid letting the chicken touch the sides of the slow cooker if you can.
- Place the lid on your slow cooker and cook on low for 6-8 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F.
- Turn off the slow cooker, and remove the lid. Let the chicken rest for 10 minutes before removing it from the slow cooker.
- Place the whole chicken on a serving platter or cut in into pieces before serving. Serve right away while still hot.
Notes
- Slow and low is the way to go with this recipe. I found when I cooked the chicken on high, the butter and herbs melted off the outside too quickly and didn’t have enough time to make an impact on the flavor of the meat.
- There are so many combinations of herbs that you can use. Rosemary, sage, parsley, and/or thyme are great places to start.
- The juice that makes it to the bottom of the slow cooker is very flavorful! I recommend making gravy out of it to serve with the chicken. Gravy instructions are included in the body of this post.
- An instant-read thermometer takes all the guess work out of when the chicken is cooked. I highly recommend getting one if you haven’t already (this one is only about $10 and it works great).
