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An extreme close-up overhead shot of the lemon herb chicken, highlighting the texture of the juicy meat and the vibrant seasoning.

Slow Cooker Lemon Herb Chicken: The Effortless Weeknight Dinner

This Slow Cooker Lemon Herb Chicken is the perfect set-it-and-forget-it meal. Tender, juicy chicken infused with bright lemon and fresh herbs, all made with minimal effort in your crockpot. An easy and healthy dinner for any night!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (3-4 lbs) patted thoroughly dry
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked

Equipment

  • 1 Slow Cooker 6-quart or larger recommended
  • 1 Small mixing bowl

Instructions
 

  1. In a small bowl, combine the olive oil, minced garlic, lemon zest, chopped thyme, chopped rosemary, salt, and pepper. Mix well to form a paste.
  2. Pat the chicken completely dry with paper towels. Gently loosen the skin over the breasts and thighs. Rub the herb mixture all over the outside of the chicken and underneath the skin.
  3. Arrange the slices from one lemon and a few extra sprigs of herbs on the bottom of the slow cooker.
  4. Place the seasoned chicken on top of the lemon slices in the slow cooker. Squeeze the juice from the zested lemon over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Check that the chicken is cooked through (internal temperature reaches 165°F). Let it rest for 10 minutes before carving and serving.

Notes

For crispy skin, transfer the cooked chicken to a baking sheet and place it under the broiler for 3-5 minutes until golden brown.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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