Slow Cooker Herb Roasted Chicken

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#47377

It's amazing what a few herbs can do. Rosemary, thyme and oregano team up to give this slow-cooker chicken a scrumptious marinade and rub.

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

6 cups water
1/2 cup kosher salt
1 teaspoon black pepper, divided
2 teaspoons rosemary, divided
2 teaspoons thyme, divided
2 teaspoons oregano, divided
4 pounds young chicken, rinsed, with giblets and neck removed
non-stick cooking spray
2 tablespoons olive oil

directions

In a pitcher, stir together the water, salt, and 1/2 the pepper, half the rosemary, half the thyme, and half the oregano; whisk to combine. Set aside.

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 to 24 hours.

When ready to cook, coat the slow cooker crock with cooking spray. Drain and discard the marinating liquid, and place the bird into the slow cooker.

Rub the bird with the olive oil, then sprinkle with the remaining pepper, rosemary, thyme, and oregano. Turn the bird breast-side down in the crock.

Cover and cook on LOW for 6 hours; check doneness with an instant-read thermometer (it should register 170 degrees F). When done, let the bird rest in the covered slow cooker for 10 minutes before serving.

added by

Cayla, Illinois, USA

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

734 calories, 53 grams fat, 2 grams carbohydrates, 58 grams protein per serving. This recipe is low in carbs.

reviews & comments

Tammy REVIEW:
February 27, 2011

best chicken EVER!
Guest Foodie REVIEW:
May 3, 2008

This chicken is easy and tastes great! We made it for a dinner party of 5 and everyone was asking for the recipe. We're making it again this weekend.

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