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I’m starting to like roasting chickens in a crockpot more than the oven. The chicken stays really moist and the juices don’t burn so you can save them to make a gravy or baste your chicken at the end. I forgot to add the rosemary (too much multi tasking) which it wasn’t the end of the world, but it would have made the flavor really nice with the lemon. Can’t wait to make more in the crockpot like this.

Slow Cooker Lemon Garlic Chicken

(Adapted from No. 2 Pencil)


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4 lemons

2-3 heads of garlic

1 whole chicken 4 to 5 pounds

Fresh rosemary, or any fresh herbs

All-purpose steak seasoning or salt and pepper


Cut garlic heads and lemons in half and lay in bottom of slow cooker. Cut the bottoms off the lemons so they lay flat.


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Add a sprig of rosemary, or any herbs. (I forgot to do this)


Remove insides from chicken, rinse chicken and pat dry. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.


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Cover top of chicken with additional lemon slices and rosemary.


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Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.


Slow cooker cooking times vary.


Important: Use a meat thermometer to check for doneness.


When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.


Remove from slow cooker, carve and serve.

Liquid from slow cooker can be strained and served over chicken.

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