Lemon Herb Roasted Chicken in the Slow Cooker
Servings
4 Servings
Ingredients
- 4-6 pound roasting chicken
- 1/2 cup onion chopped
- 1-2 tablespoon olive oil
- juice of one lemon
- 4 sweet potatoes halved
- 1/2 teaspoon kosher salt
- 2 tablespoon fresh parsley
- 1/2 teaspoon dried thyme
- 1/3 teaspoon paprika
Instructions
- Place the onion in the cavity of the chicken and rub the skin with the oil. Place chicken in the slow cooker. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Add sweet potato halves. Cover and cook on Low 8-10 hours or on HIGH 4-5 hours.
Based on the other comment as well it seems that you have to be careful for the chicken drying out, it might depend on the slow cooker. Sorry it wasn’t flavorful for you.
I made this for Shabbos because it seemed easy and could cook while I needed to go out (on low). It was too dry and potatoes didn’t seem to be done when I returned (6-7 hours later) and still had some time before Shabbat, so I added a bit of chicken broth. It helped, but I’m not sure I would make this again. The chicken was not as flavorful as I would have hoped.
So easy, so fast. We cooked it 8 hours and it was a bit dried out, I definitely wouldn’t go for ten, but this was a really easy way to have Shabbat dinner cooking during the winter months and with a crockpot liner, made life a lot easier.
Could this be done on low overnight to be served for shabbat lunch?
I always wanted to try a whole bird in my crock pot but was afraid to – I love the sound and method of this recipe. Thanks