Ingredients:

  • 1 whole chicken (about 3-4 pounds/1.3-1.8 kg), giblets removed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1 teaspoon dried thyme (2 g)
  • 1 teaspoon dried rosemary (2 g)
  • 1/2 teaspoon garlic powder (1 g)
  • 1 medium yellow onion, quartered
  • 2 carrots, chopped into 1-inch pieces (approx. 2 medium carrots)
  • 2 celery stalks, chopped into 1-inch pieces (approx. 2 medium stalks)
  • 1 lemon, quartered (optional)
  • 2 sprigs of fresh rosemary (optional)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, and garlic powder. Rub the mixture all over the chicken.
  3. Place the quartered onion, chopped carrots, and chopped celery in the bottom of the slow cooker. Add lemon quarters and fresh rosemary sprigs, if using.
  4. Place the seasoned chicken on top of the vegetables in the slow cooker.
  5. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  6. Carefully remove the crockpot roasted chicken from the slow cooker. Let it rest for 10 minutes before carving or shredding.