Cooking a whole bird can be somewhat intimidating. We found an easy way to do it that is nearly impossible to screw up. Cooking a whole chicken in the crock pot yields a deliciously moist bird. The moisture can’t escape the pot so it cooks in it’s own liquid without any basting.
When the chicken is done, it’s just falls off the bone. Serve with a side of garlic mashed potatoes or angel hair pasta.
We used the freshest rosemary possible. It was cut from our herb garden minutes before placing it in the pot.
Ingredients
- 1 (4-5lb) whole chicken, giblets and neck removed
- 1 1/2 heads of garlic
- 4-6 sprigs fresh rosemary
- 2 lemons, sliced
- Lawry’s Garlic, Lemon & Rosemary Rub
- salt & pepper
Directions
- Separate garlic cloves from 1 head of garlic and lay in bottom of crockpot. Place slices from 1 lemon and 2-3 sprigs of rosemary on bottom of pot.
- Stuff chicken with slices from 1/2 of lemon and 6-8 garlic cloves.
- Season well, inside and out, with rub, salt & pepper. Lay chicken breast side up in crockpot.
- Lay remaining lemon slices on top of chicken along with remaining rosemary sprigs.
- Turn crockpot to High and cook for 4 hours or until thermometer reads 165°.
- Turn off crockpot and let chicken rest for 15 to 20 minutes before removing, slicing and serving.
- Strain liquid from pot, adding more seasoning or lemon juice if necessary, and spoon over chicken.