Makes 6-8 servings
Ideal slow cooker size: 5-7 quart
1 (5 lb) whole chicken, rinsed and patted dry
1 large onion, sliced into chunky big slices
6 garlic cloves, peeled
1 cup chicken broth (or 1 cup of water with a tsp of chicken bouillon dissolved in it)
3 Tbsp melted butter
1 tsp dried rosemary
1 tsp dried sage
1/2 tsp dried thyme
1 Tbsp kosher salt
1/4 tsp black pepper
1. Put the onions, garlic cloves and chicken broth in the bottom of a 6 quart slow cooker.
2. In a small bowl mix together the butter, rosemary, sage, thyme, salt and pepper.
3. Rub the spice mixture all over the chicken (make sure the chicken is dry before you do this)
4. Place chicken on top of onions (breast side down).
5. Cover and cook on LOW for about 5-7 hours, until the middle of the chicken reaches a temperature of 165 degrees F.
6. Carefully place chicken on a cookie sheet or roaster pan. Put in the oven and broil for several minutes until the skin is crispy and brown. Discard onions, garlic and broth.
7. Slice and enjoy!
I like buying whole chickens from time to time when they are on sale. I like cooking them in my slow cooker because the meat always comes out moist and tender and never dry. I also liked using my broiler at the end of the slow cooker cooking time to crisp up the skin and make it look at little more appealing than just soggy skin. I will definitely continue to use this method in the future! 4 stars.