Slow Cooker Herb Roasted Chicken

READY IN: 6hrs 5mins
Recipe by Tarbean

Taken from The Everyday Low-Carb Slow Cooker Cookbook

Top Review by Wildflower5656

I roast a whole chicken about once a week, to get a few inexpensive meals, so maybe we're tough critics, but we were not all that impressed with this chicken. After 10 hrs. in the slow cooker my 7-1/4lb. bird's timer had still not popped, but visually was done. I pulled it out to find dry, dry breasts. I did like your seasoning, so I may try it again roasted in the oven, the usual way. In the meantime, I think I'll keep my chickens away from the slow cooker.

Ingredients Nutrition


  1. In a pitcher, stir together the water, salt, and 1/2 tsp of pepper, 1 tsp each of rosemary, thyme, and oregano; whisk to combine. Set aside.
  2. Place the chicken into a large zip-top bag; pour reserved liquid mixture into the bag and seal. Place the bag into a large bowl and refrigerate for 12-24 hours.
  3. When ready to cook, coat the slow cooker crock with cooking spray.
  4. Drain and discard the marinating liquid and place the bird into the slow cooker.
  5. Rub the bird with the olive oil, then sprinkle with the remaining 1/2 tsp pepper, 1 tsp rosemary, 1 tsp thyme, and 1 tsp oregano. Turn the bird breast-side down in the crock.
  6. Cover and cook on LOW for 6 hours; check doneness with an instant-read thermometer (it should register 170). When done, let the bird rest in the covered slow cooker for 10 min before serving.

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