Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3 - 1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (18 g) kosher salt
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1/2 teaspoon (1.5 g) dried thyme
  • 1/2 teaspoon (1.5 g) dried rosemary
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup (240 ml) chicken broth (low sodium)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the mixture all over the chicken, inside and out.
  3. Stuff the cavity with the lemon quarters and onion quarters.
  4. Place carrots and celery stalks on the bottom of the slow cooker.
  5. Place the seasoned chicken on top of the vegetables in the slow cooker.
  6. Pour the chicken broth around the chicken, being careful not to wash off the seasonings.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Check with a meat thermometer!
  8. Carefully remove the chicken from the slow cooker. Let it rest for 10-15 minutes before carving. Carve and serve!