Ingredients:

  • 1 whole chicken (about 3-4 pounds/ 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt (or more to taste)
  • 1/2 teaspoon (2.5 ml) black pepper (freshly ground, if possible)
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) dried rosemary
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1 lemon, quartered
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup (240 ml) chicken broth (optional, for gravy)
  • 2 tbsp (30 ml) cornstarch or tapioca starch mixed with 2 tbsp cold water (optional, for gravy)

Instructions:

  1. Remove giblets from the chicken cavity. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, thyme, rosemary, garlic powder, and onion powder.
  3. Rub the spice mixture all over the chicken, inside and out.
  4. Stuff the chicken cavity with lemon quarters and onion quarters.
  5. Place the chopped carrots and celery in the bottom of the crockpot.
  6. Place the chicken on top of the vegetables in the crockpot.
  7. Pour chicken broth into the bottom of the crockpot (about 1 cup). This is optional but helps keep the chicken moist and provides liquid for gravy.
  8. Cover the crockpot 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. For a tender crockpot whole chicken, ensure it reaches the correct temperature.
  9. Remove the chicken from the crockpot. Let it rest for 10 minutes before carving or shredding.
  10. Strain the liquid from the crockpot. Skim off any excess fat. Bring the liquid to a simmer in a saucepan. Whisk together cornstarch/tapioca starch and cold water. Slowly whisk the slurry into the simmering liquid until the gravy thickens. Season with salt and pepper to taste.