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Lemon Garlic Slow Cooker Roast Chicken
Prep Time
10m
Cook Time
5h
Total Time
5h 10m
This Lemon Garlic Slow Cooker Roast Chicken is a flavorful and tender dish that practically cooks itself. Rubbed with a zesty lemon and garlic seasoning, the chicken is slow-cooked to perfection, creating a juicy and aromatic dinner. The addition of a tangy lemon sauce makes this dish irresistibly delicious.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
5
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Rub (note 2)
Lemon Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories844kcal42%
-
Fat56g2%
-
Saturated Fat14g0%
-
Carbohydrates4g0%
-
Fiber1g0%
-
Sugar1g0%
-
Protein73g3%
-
Cholesterol285mg14%
-
Sodium503mg25%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken – Remove giblets or anything else inside. If frozen, thaw completely. See below for cook times for different weights.
2. Herbs – can sub with other dried herbs of choice OR use finely chopped fresh but double quantity. Can also stuff a bunch of herbs inside!
3. Alternative to rack – use big sheet foil, scrunch into “rope” then form ring. Or 4 balls of foil. Aim is to elevate chicken out of liquids that it produces while cooking.
4. Other Cook Methods:Pressure cook –Add ½ cup water and pressure cook for 24 minutes on high (depressure naturally 10 min before releasing valve).Oven – Follow directions in thisjuicy Roast Chicken recipe.
5. Slow Cooker Cook Times:1-1.5kg / 2-3 lb – 4.5 hrs on low 1.75-2.25kg / 3.5-4.5 lb – 5 hrs on low2.5kg / 5lb – 6 hrs on lowFor almost “all apart” meat, add 1 to 2 hours onto the cook times. Flesh is still juicy!
Pressure Cooker: 6 minutes per 500g/1lb of chicken.
5. Prep Ahead / Storage: Prepare chicken with rub under and on skin. Refrigerate up to 48 hours then slow cook per recipe. Cooked chicken keeps for 3 to 4 days in the fridge.
6. Nutrition per serving assumes all sauce is consumed.
2. Herbs – can sub with other dried herbs of choice OR use finely chopped fresh but double quantity. Can also stuff a bunch of herbs inside!
3. Alternative to rack – use big sheet foil, scrunch into “rope” then form ring. Or 4 balls of foil. Aim is to elevate chicken out of liquids that it produces while cooking.
4. Other Cook Methods:Pressure cook –Add ½ cup water and pressure cook for 24 minutes on high (depressure naturally 10 min before releasing valve).Oven – Follow directions in thisjuicy Roast Chicken recipe.
5. Slow Cooker Cook Times:1-1.5kg / 2-3 lb – 4.5 hrs on low 1.75-2.25kg / 3.5-4.5 lb – 5 hrs on low2.5kg / 5lb – 6 hrs on lowFor almost “all apart” meat, add 1 to 2 hours onto the cook times. Flesh is still juicy!
Pressure Cooker: 6 minutes per 500g/1lb of chicken.
5. Prep Ahead / Storage: Prepare chicken with rub under and on skin. Refrigerate up to 48 hours then slow cook per recipe. Cooked chicken keeps for 3 to 4 days in the fridge.
6. Nutrition per serving assumes all sauce is consumed.