Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 teaspoon dried herbs (Italian mix, Herbs de Provence, or poultry seasoning all work), (5 ml)
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • 1 medium onion, quartered
  • 2 carrots, chopped (approximately 1 cup / 150g)
  • 2 celery stalks, chopped (approximately 1 cup / 100g)
  • 1 cup chicken broth (240 ml) – low sodium preferred

Instructions:

  1. Pat the chicken dry with paper towels.
  2. Rub the chicken all over with olive oil, salt, pepper, and dried herbs.
  3. Stuff the chicken cavity with lemon quarters and smashed garlic cloves.
  4. Place chopped onions, carrots, and celery in the bottom of the crockpot.
  5. Place the seasoned chicken on top of the vegetables in the crockpot.
  6. Pour the chicken broth around the chicken.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Cook until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  8. Carefully remove the chicken from the crockpot and let it rest for 10-15 minutes before carving.
  9. Carve the chicken and serve with the cooked vegetables from the crockpot.