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- Meat and poultry
- Cuts of chicken
- Whole chicken
- Slow cooker whole chicken
I couldn't find a slow cooker recipe for chicken that was quite right, so I made one up and it has been a hit in this house! Browning the chicken first avoids the unappealing pale chicken that's common when you cook it in a slow cooker.
50 people made this
- 2 tablespoons olive oil
- 1.3kg whole chicken
- salt and pepper to taste
- 2 lemons
- 1 onion, coarsely chopped
- 1 teaspoon dried thyme
- 120ml dry white wine
- 1 teaspoon crushed garlic
MethodPrep:15min ›Cook:6hr10min ›Ready in:6hr25min
- Heat the olive oil in a deep-sided frying pan over medium-high heat. Season the chicken with salt and pepper; fry in the hot oil until browned on all sides.
- Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 70 degrees C.
Reviews & ratingsAverage global rating:(13)
Reviews in English (11)
The chicken comes out very tender, simply pulling apart, and the lemons really infuse through it (I left the rinds on the chunks of lemon). However, overall, it is not highly flavoursome. I probably needs a little more in the way of herbs and spices. I added some carrots to the veggies and the stock was good but, once again, a bit bland for my taste.My Morphy Richards slow cooker has a removable non-stick bowl and that made the browning process tidy but the chicken is difficult to brown on all sides because it slips into a stable position; on its side is not one of them! I used 2 cloves of fresh garlic in mine.-06 Feb 2016
After reading the other review, I decided to use boneless skinless chicken. I used fresh thyme and lemon but felt the sauce was too diluded. I even tried to add a little creme fraiche to give it some extra flavor and body but that didn't help.-12 Jun 2008
This was a good recipe. My only modification is to remove some of the chicken juices throughout the cooking process. Otherwise use just have a boiled chicken. This is true for all crock pot whole chickens.-05 Jan 2009
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Crockpot Chicken Thighs Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
- An awesome Crockpot.
- Some handy measuring jugs or cups.
- Measuring teaspoons.
- These handy Mixing bowls. .
- Store leftover food in these bowls.
Ready to learn just how easy it is to make flavorful lemon allspice chicken thighs in crockpot ? Then gather up your ingredients and let me show you&hellip..
For being a food blogger, I’m a sucker for finding ways to not really having to cook.
Well, I guess slow cooking IS cooking, but it certainly isn’t anything like our great-grandmothers went through to get an amazing dinner on the table. Those ladies would be hanging out in a hot kitchen for hours and hours, working tirelessly to prepare a healthy nourishing home-cooked meal for their families. Great-grandmas were pretty hardcore amazing ladies. I also bet they all had great skin from all that steam constantly opening up their pores. Hmmm, perhaps I need to slave over a stove more for that reason alone.
But I digress. Back to slow cooking.
My trusty slow cooker
I love my slow cooker in a deep and profound way. This is not the first time you guys are hearing this. It’s pretty evident in all my slow cooker recipes. Here is the thing: I don’t have a lot of time to make dinner.
I work full-time, have a gnarly commute to and from work in Southern California traffic (if you guys have ever visited/lived in Southern California, I’m confident I have your sympathies), and generally enjoy spending time with my family and holding onto my sanity.
However, I refuse to let all those factors impact the quality of a meal I put on the table at night. So, I’ve just adapted….with the help of my trusty slow cooker.
I love any recipe you can make in a slow cooker, but a good main dish that can be made in the crock pot is as good as hitting the lottery. Whole chicken in the slow cooker is easily one of my favorite main dishes to serve on busy nights when my time in the kitchen is especially crunched.
Why a whole chicken?
1) It’s cheaper and you get more bang for your buck. When you buy a boneless chicken breast, you are not only paying for the meat but for the processing of cutting it off of the bones and wrapping it up all nice for you. When you buy a whole chicken, you pay much less per pound since you aren’t paying for the extra labor and you get both dark and light meat.
Plus, once you are done getting the meat off of the bones, you can throw your whole chicken carcass back into the slow cooker with some water, onion, and other veggies for homemade bone broth.
2) Slow cookers cook, well, low and slow. A whole chicken won’t dry out as fast as chicken breasts will and the bones will infuse the meat with extra lovely flavor.
The lemon juice in this recipe gives the chicken just a hint of tang (and some added moisture) and the thyme adds some earthy flavors to the dish.
Make this lemon thyme chicken during your meal prep for easy, throw-together lunches (it’s amazing on salads) or toss it in the slow cooker before you dash out the door in the morning so that dinner is ready and waiting for you and the family at the end of a busy day.
Other delicious chicken recipes you are going to adore…
Loving this slow cooker lemon thyme whole chicken and hungry for more?
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Slow Cooker Honey Lemon Chicken
Actually I am not sure really what to call this recipe… honey chicken, turmeric chicken, lemon thyme chicken…honey mustard chicken? I stumbled upon this Honey Garlic Chicken recipe which got my creative-in-the-kitchen juices flowing. The chicken breast soaks in all the flavors creating a very tender chicken breast. Just like roasting vegetables such as tomatoes for a long time on low heat brings out their sweet nature, cooking chicken slowly in a sauce does the same.
I love to try to add turmeric into recipes due to its healing powers. Turmeric is an essential ingredient of Indian curries and sauces and it is what gives mustard its yellow color. It is a natural antibiotic used to treat inflammation and digestive disorders. Just a small amount of a spice can perk up even the most mundane foods.
It only felt fitting to add a little turmeric to spice up the lemon and thyme. Lemon gives chicken a Punch! And thyme just gives it more Pizzaz! But what about taking it up just one notch further? And turn it into a slightly sweet crispy chicken? Drizzle a dash of honey after all the spices are added. Whalla! Flavorful on the outside, perfectly moist on the inside.
I highly suggest using organic chicken meat. Most meats are filled with hormones and additives. Organic also tastes better.
This one pot honey lemon chicken is a family favorite of ours. My boys clean their plates in minutes, carrots and all! Easy-peasy and there is barely any clean-up!
Pin this easy chicken recipe!
More Easy and Healthy Chicken Recipes you may enjoy:
Healthy Slow Cooker Lemon Garlic Chicken
Just because it’s healthy doesn’t mean it has to be boring or bland….
It’s pretty normal to go through periods of eating and cooking conscientiously, making sure we’re getting all the necessary nutrients, and realizing that we’ve slipped up and given into our temptations a little too much. Once we realize we need to rein ourselves in a bit more, we’ve got a bunch of recipes on hand that are flavorful, healthy and easy – a trifecta of greatness, if we do say so ourselves!
Here, we’ve got a seemingly simple recipe that packs some serious punch in regards to flavor: slow cooker lemon garlic chicken. Lemon and garlic are two of our favorite ingredients, both individually and together, so them being the linchpin of this recipe is already right up our alley. We ended up not using as much chicken as we normally would (go ahead and double the recipe so you can have leftovers throughout the week), but that doesn’t matter the end result is so yummy, especially with steamed broccoli thrown in with the chicken and cooking juices, and know that it’s great for us as well means we can dig in guilt-free…win-win!
Oven Roasted Whole Chicken with Lemon and Thyme
Posted By Savita
Sharing today, lemon, thyme, and spices marinated, juicy oven roasted whole chicken with roasted potatoes that soak in all flavor while chicken cooks in oven.
Not only flavorful chicken roast, this recipe is my favorite because I get to feed my family a complete one-pan meal that has protein, starch, and lots of seasonal flavors with only 20 minutes of Active Time. Specially when serving big family these recipes are life saver. And leftovers work great for weekdays (pure bonus!)
Oh, and since time of baking and family gatherings is finally here.. :) With this recipe, I'm also sharing tips to pull a worry free, moist, juicy and flavorful chicken roast.
Take this recipe as two-in-one: a flavor-packed Lemon thyme Chicken Roast and an ultimate guide to roasting perfectly cooked moist whole chicken in the oven. Earlier I have shared recipe for Roasted Game Hens on blog but oven roasted whole chicken recipe is first. So I thought to include all bells and whistles for a worry-free family meal.
During fall-winter season, I LOVE bringing a whole chicken from our local butcher over the weekend. Cooking a whole chicken on weekend helps me many ways: cook a family-style Chicken Roast Sunday dinner. Shred leftovers and add to curries, chicken salads, pasta, tacos and a lot more over the weekdays.
I have to admit.. when I started cooking whole chicken in oven.. cooking it perfectly used to be my biggest worry. How long to bake chicken, how to make sure it is fully cooked and yet not dry, how to prevent edges (thin bone areas) from burning.. and on and on. all bothered me a lot. If you love hosting Thanksgiving dinners? I'm sure you can relate?! In simple words, roasting a whole bird in oven is a responsibility. It should be cooked perfectly, in one go. :)
Here are qualities of a Perfect Roast :
1) Well cooked but not dry or burnt.
2) Moist and juicy.
Now, all of the above might sound daunting but honestly, cooking a whole chicken is super-duper easy! Once I understood things to take care of when roasting, everything started falling in it's place.. These days, I'm very comfortable, organized and can pull a flavorful Whole Chicken Roast in about 20 minutes of active time. After no. of chicken I messed in my early cooking days (don't tell anyone).. I call 20 minutes a success.
So, let's talk above three points, for planning a whole roast, one at a time:
1) Well cooked but not dry or burnt: This is very easy. All you need to know to is temperature of oven and weight of bird. I follow same rule here for chicken or turkey. Both should be well cooked, no sign of raw. Only thing that is different is : weight. So always make sure to check the weight when buying for whole roast.
Then, it is very important to understand how long to bake whole chicken per weight:
1) 2-2.5 pound bird: 40-45 minutes at 375 degrees Fahrenheit.
2) 3-4 pound: 50-55 minutes at 375 degrees Fahrenheit.
Note: In both cases, check for temperature in thickest part of thigh to be 165 degrees Fahrenheit. Continue cooking until it is not.
To prevent burning the wings or exposed bones, I fully cover the ends with aluminium foil. This simple trick works every time.
2) Moist and juicy: The first point is most critical to get a moist bird. However, there is one more thing which will keep chicken moist and also add flavor while cooking whole. It is brine or marination.
For medium size bird such as whole chicken for this recipe, I prefer to marinate it overnight. Ingredients such as lemon, lime, vinegar, spices, olive oil.. all these tenderize the chicken while marination continues.. The resulting roast is super flavorful and spot-on moist.
Brine is another way to keep it moist but that will be a complete new post. :)
3) Flavorful: Point 2 above already covers the flavor. In simple words, "marination" is the key. (my another secret is saving 2 tablespoons of the dry seasoning of marinade and rubbing it on chicken just before roasting.)
For this roast, I used marinade of lemon, thyme, garlic, cumin, paprika, and olive oil. I also stuck few slices of garlic, and lemon underneath the skin as far as I could reach without tearing the skin. This adds flavor in chicken beneath the skin. If only skin gets all flavor, the meat inside is not that delicious.
As Vishal always says, "I love the skin, and all meat around the bones because that gets delicious and bursts with flavor when whole chicken is slow roasted in the oven."
I make sure to season chicken below skin, also puncture some slits with knife and insert a piece of spiced garlic here and there, to keep everything delicious.
TIP: Cook chicken on top of seasoned potatoes and other root vegetables instead of wire rack. This way flavors drippings from chicken make a flavorful side without any effort. Score!
Friends, over roasted whole chicken or turkey is not just for Thanksgiving or meant for celebrations. It is an easy and rewarding cooking technique which works at many levels:
1) It is economical. One roast can serve 3-4 meals for small family or 1-2 meals for a large family.
2) It is freshest possible, and healthier.
3) It is flavorful and can be spiced-up with simple homemade techniques (check the notes above).
So this weekend, bring home whole chicken. Marinate, roast and have fall feast as if it is Thanksgiving rehearsal dinner. :) Don't forget to keep leftovers for few delicious recipes I have planned for next week.
Remember, always follow the instructions carefully and never be intimated from roasting a whole chicken (even turkey) ever again!
If you like Lemon with Roasted Chicken, I recommend trying my Roasted Chicken Limoncello Recipe
Can I cook chicken breasts in the slow cooker?
Yes, you can. Just make sure to reach an internal temperature of 165 degrees.
Everything slow cooked to perfection and you guys are going to love everything about this meal. It is full of tender veggies and fall of the bone chicken thighs that it will be a total win at dinner! And if you like this meal then you are especially going to love The Simple Kitchen Cookbook!
Firstly, technically this isn’t a ‘roast‘ chicken. But, I tend to call any whole joint of meat a ‘roast’ so it seems fitting, right?
I like to make a simple herby butter, spread it over the meat, pop into the slow cooker (or crock pot) and cook until everything is soft, delicious and tender.
You can then remove the skin and serve like this if you’re happy to. (I remove the skin if serving like this, as the meat won’t look very pretty at this stage as it hasn’t been browned.)
TIPS & FAQS
I recommend shredding the chicken with two forks once it is ready or has cooled down slightly. It is best to shred while it is still warm. Shredding cooled chicken is harder to pull apart.
If you are going to store the chicken in the refrigerator then you can store it for 3-4 days. If you are going to freeze it, then the chicken needs to be placed in a freezer safe bag, with all the air removed. It should last up to 3 months.
If you are going to store the chicken in the refrigerator, then I recommend pouring one cup of the liquid from the slow cooker to the chicken when you place it in an air-tight container.
Looking for other slow cooker recipes? Try these:
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.