Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon / 15 ml olive oil
  • 1 teaspoon / 5 g salt
  • 1/2 teaspoon / 2.5 g black pepper
  • 1 teaspoon / 5 g garlic powder
  • 1 teaspoon / 5 g dried thyme
  • 1/2 teaspoon / 2.5 g dried rosemary
  • 1/2 teaspoon / 2.5 g smoked paprika (optional)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup / 120 ml chicken broth (low sodium preferred)
  • 1 lemon, quartered (optional)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, garlic powder, thyme, rosemary, and smoked paprika (if using).
  3. Rub the spice mixture all over the chicken, inside and out. Ensure even coverage.
  4. Place the onion, carrots, celery, and minced garlic in the bottom of the slow cooker. This creates a flavorful bed and prevents the chicken from sticking.
  5. Place the seasoned chicken on top of the vegetables. Stuff the lemon quarters (if using) inside the chicken cavity.
  6. Pour the chicken broth into the bottom of the slow cooker.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Carefully remove the chicken from the slow cooker. Let it rest for 10-15 minutes before carving.
  9. Carve and serve with your favorite sides.