Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 lemon, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh rosemary, chopped
  • 2 tablespoons (30 ml) fresh thyme, chopped
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) salt, or to taste
  • 1/4 teaspoon (1.25 ml) black pepper, or to taste
  • 1/2 cup (120 ml) chicken broth (low sodium recommended)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
  3. Rub the herb mixture all over the chicken, inside and out. Place lemon slices inside the cavity of the chicken and arrange some under the chicken in the slow cooker.
  4. Pour chicken broth into the bottom of the slow cooker.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
  6. Carefully remove the chicken from the slow cooker. Let it rest for 10 minutes before carving and serving. Reserve the pan juices for gravy, if desired.