Slow Cooker Whole Chicken with Garlic + Herbs

This slow cooker whole chicken recipe brings out deep, comforting flavors using a blend of garlic, herbs, and simple preparation. Cooking a whole chicken in a slow cooker ensures incredibly tender, juicy meat that falls off the bone. With only a few ingredients and minimal effort, you can enjoy a complete meal that tastes like it took hours to prepare — because it did, but the slow cooker did all the work for you.

Why You’ll Love This Recipe

• Easy and hands-off cooking method

• Incredibly juicy, flavorful chicken

• Perfect for busy weeknights or weekend meal prep

• Leftovers are versatile for soups, sandwiches, and salads

• Customizable with different herbs and vegetables

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole chicken (about 4–5 pounds)

• Garlic cloves, minced

• Fresh herbs (rosemary, thyme, parsley)

• Olive oil or softened butter

• Salt and pepper

• Optional: onions, carrots, potatoes (for added flavor and a complete meal)

Directions

1. Prep the chicken: Remove any giblets from the chicken’s cavity and pat the bird dry with paper towels.

2. Season generously: Rub the chicken all over with olive oil or butter. Sprinkle with salt, pepper, garlic, and chopped herbs, making sure to season the inside of the cavity as well.

3. Layer vegetables (optional): Place onions, carrots, and potatoes in the bottom of the slow cooker if using. This also helps to elevate the chicken.

4. Slow cook: Place the chicken breast-side up on top of the vegetables or directly in the slow cooker. Cover and cook on low for 6–8 hours or high for 4–5 hours, until the chicken reaches an internal temperature of 165°F (74°C).

5. Crisp the skin (optional): Transfer the cooked chicken to a baking sheet and broil in the oven for 3–5 minutes to crisp up the skin.

6. Rest before serving: Let the chicken rest for 10 minutes before carving to retain its juices.

Servings and Timing

• Servings: 6 to 8

• Prep Time: 15 minutes

• Cook Time: 6–8 hours on low, or 4–5 hours on high

• Total Time: Approximately 6.5 to 8.5 hours

Variations

• Use dried herbs: Substitute with one-third the amount of dried herbs if fresh aren’t available.

• Add citrus: Stuff the cavity with lemon or orange slices for a citrusy aroma.

• Spice it up: Add smoked paprika, cumin, or chili flakes for extra flavor.

• Stuffing base: Add a small loaf of cubed bread and some broth to the base of the slow cooker for a stuffing-like side.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezer: Shred the chicken and freeze in freezer bags or containers for up to 3 months.

• Reheating: Reheat in the microwave or oven. For the oven, cover with foil and heat at 325°F (165°C) until warmed through. Add a splash of broth to keep it moist.

FAQs

How do I know the chicken is fully cooked?

Check with a meat thermometer; the internal temperature should be 165°F (74°C) in the thickest part of the thigh.

Can I cook the chicken from frozen?

No, it’s not recommended to cook a whole frozen chicken in a slow cooker due to food safety concerns.

Do I need to add water or broth?

No, the chicken will release its own juices as it cooks, keeping everything moist.

Can I use boneless chicken instead?

Yes, but cooking times will be much shorter, and the presentation won’t be the same as a whole chicken.

Will the skin get crispy in the slow cooker?

No, to get crispy skin, broil the chicken in the oven for a few minutes after slow cooking.

What herbs work best for this recipe?

Fresh rosemary, thyme, parsley, and sage are great options. You can mix and match based on your preference.

Can I cook this overnight?

Yes, cooking on low overnight works well. Just be sure to refrigerate it soon after it’s done if not serving immediately.

Should I truss the chicken?

It’s optional. Trussing can help the chicken cook evenly and hold its shape but is not necessary.

What size slow cooker do I need?

A 6-quart slow cooker is ideal for a 4–5 pound chicken.

Can I make gravy from the drippings?

Yes. Strain the drippings and simmer with a cornstarch or flour slurry until thickened.

Conclusion

This slow cooker whole chicken with garlic and herbs is a simple yet elegant dish that delivers big on flavor and tenderness. Whether you’re looking for a low-effort weeknight meal or preparing a Sunday dinner, this recipe fits the bill perfectly. Customize it to suit your tastes, and enjoy the comfort of a homemade meal with minimal cleanup.