Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), giblets removed
  • 1 lemon, halved
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp dried rosemary (2g)
  • 1 tbsp dried thyme (2g)
  • 1 tsp garlic powder (2g)
  • 1 tsp onion powder (2g)
  • 1/2 tsp paprika (1g)
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup chicken broth (240 ml)

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, paprika, salt, and pepper.
  3. Rub the herb mixture all over the chicken, including under the skin of the breast.
  4. Stuff one lemon half into the cavity of the chicken. Truss the chicken with kitchen twine if desired (optional).
  5. Place the quartered onion, chopped carrots, and celery stalks in the bottom of the slow cooker.
  6. Place the chicken on top of the vegetables in the slow cooker.
  7. Pour chicken broth into the bottom of the slow cooker.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  9. Carefully remove the chicken from the slow cooker. Let it rest for 10-15 minutes before carving. Serve with pan juices and vegetables from the slow cooker.