Slow “Roasted” Herb Chicken


One Whole Chicken

Herbs de Provence or herbs of your choice (Rosemary and Thyme) ,  1 teaspoon

Paprika, regular or smoked, 1/2 teaspoon

Onion, one medium quartered

Garlic, one large clove sliced lengthwise

Equipment: 6 quart crock pot/slow cooker, cutting board, knife


Place Onions on bottom of pan,  loosen skin of chicken enough to tuck garlic slices underneath top and each side of chicken.  Rub herbs on top of chicken. Sprinkle paprika on top. Place chicken (breast side up) in pot with onions. NO LIQUID required.

Cover. Cook 6 hour on low.

(To test if it is  cooked, place meat thermometer in thickest part of the thigh to read 165 degrees)

Let chicken rest for 10 minutes before slicing. The meat falls off the bone. Slice or shred chicken. Great to add to soups, enchiladas, quesadillas, tacos, or over a salad.

Recipe adapted from Gatheredtable

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