Ingredients:

  • 1 (3-4 pound / 1.3-1.8 kg) whole chicken, giblets removed
  • 1 tablespoon / 15 ml olive oil
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 3 carrots, peeled and chopped (approx. 1.5 cups / 200g)
  • 3 parsnips, peeled and chopped (approx. 1.5 cups / 200g)
  • 2 large potatoes (Russet or Yukon Gold), peeled and chopped into 1-inch / 2.5 cm pieces (approx. 2 cups / 300g)
  • 4 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 teaspoon / 5 ml dried oregano
  • 1 teaspoon / 5 ml dried basil
  • 1 teaspoon / 5 g salt, or to taste
  • ½ teaspoon / 2.5 g black pepper, or to taste
  • 1 cup / 240 ml chicken broth

Instructions:

  1. Pat the chicken dry with paper towels.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened and fragrant.
  3. Place the chopped carrots, parsnips, and potatoes in the bottom of the slow cooker.
  4. Position the chicken on top of the vegetables.
  5. Stuff lemon slices under the chicken skin (breast and thighs). Scatter rosemary, thyme, dried oregano, and dried basil over the chicken and vegetables. Season generously with salt and pepper.
  6. Pour chicken broth into 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 vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
  8. Remove the chicken from the slow cooker. Let it cool slightly, then shred the meat with two forks.
  9. Serve the chicken and vegetables with pan juices spooned over the top.