This Rosemary Chicken takes foolproof and delicious to a whole new level! The entire chicken is cooked in a slow cooker with incredible flavors like garlic, onion, paprika and thyme resulting in an unbelievable flavor that’s beyond irresistible!
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The Heart and Soul of this Rosemary Slow Chicken Recipe
This recipe from my amazing friend Gina of SkinnyTaste is one that every home cook should have bookmarked. Although a whole chicken being made in a slow cooker can seem too good to be true, I promise it’s simple and delicious.
How to Make Slow Cooker Chicken
But what if cooking an entire chicken could be faster, easier, healthy and just as delicious? The slow cooker develops the same flavor while creating the added bonus of incredibly tender meat and less effort.
The fresh rosemary in this recipe adds a tea-like aroma and a piney, earthy flavor that layers beautifully with the other spices. In the end, you’re left with pull-apart meat with a light, classic flavor.
Ingredients for Rosemary Chicken Recipe
In addition to the fresh rosemary, these incredible flavors really help to enhance the herbs:
- Paprika (this lovely kick of flavor really enhances this chicken recipe)
- Garlic (in powder form to make this even easier)
- Onion (in powder form also!)
- Dried Thyme (additional herbal essences)
- Potatoes and Carrots (turns this dish into an entire one pot meal)
To make this recipe into a full meal you can easily add your favorite root vegetables into the slow cooker. Not to mention, you’ll still have leftovers for the soups and sandwiches you know you’ll want tomorrow.
As simple as this recipe is, I still have a few extra tips and tricks up my sleeve that I’d like to share with you. After having made this recipe more than a few times over I’ve made all the mistakes there is to make so that you don’t have to. Read carefully as you proceed because you don’t wanna miss out.
Tips
IMPORTANT TIP: Starting with cold meat is a slow cooker no-no. Room temperature meat is more relaxed and flexible, and the natural juices are evenly distributed.
If you put your chicken in cold there is a strong chance that the meat will seize up and you’ll be left with a very dry dinner.
The Trick to Crispy Skin
While the moist environment in the slow cooker makes for seriously juicy chicken, it is not conducive to producing the same browned, crispy skin you’d get from roasting in the oven. Don’t get me wrong, the skin is absolutely delicious either way but I understand that for some the lack of crisp texture is a deal breaker.
After the chicken has finished cooking in the slow cooker, transfer it to a baking sheet or dish and pop it under the broiler for about three minutes. It’s just enough time to transform the skin, without overcooking your chicken.
Removing the Skin to Lighten Recipe
For this recipe, Gina recommends removing the skin to cut down on the fat and calories. The chicken is still incredibly flavorful. She also shreds the chicken. This is of course a personal choice but if you want to make this recipe completely skinny, removing the skin is key.
What to do with Leftovers
After your chicken has been served, you’ve indulged in seconds and you’re ready to clean out the slow cooker before you’re lulled into a food coma there’s one last step that can’t be skipped.
You’ll notice a good deal of liquid from the chicken in the bottom of the slow cooker. This stuff is like liquid gold. It’s got a more intense and richer flavor than chicken broth and can be used just as you would any other broth or stock. If you want to use this for stock, definitely do so or try this recipe for my aunt’s Chicken Stock. Tuck this stuff away in an airtight container in your freezer and save it for a rainy day.
Now that I’ve given you my best slow-cooker chicken tricks you’re ready to get in the kitchen and shake up your weeknight dinner routine. Enjoy!
Q&A: Can you Add Lemon to Make Lemon Rosemary Chicken?
Absolutely! By adding just a few lemon halves to the slow cooker, you can really amp up some incredible citrus flavors that brighten this dish even more! I would start with adding 4 quarters from a whole lemon and seeing what you think. If you want additional lemon flavor, add another one until you get that brightness you are craving.
You can also add some lemon zest to the spice mixture and rub over the skin of the chicken.
Q&A: Can you make this as Baked Rosemary Chicken instead of in a Slow Cooker?
Absolutely! I like to roast my chickens at 350 degrees in a roasting pan. Bake for about an hour and a half OR (SUPER IMPORTANT) until your chicken reaches a minimum internal temperature of 180 degrees! Serve it with my auntie’s Cornbread Dressing for a true down home meal.
The Most Flavorful Slow Cooker Rosemary Chicken Recipe
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Equipment
Ingredients
- 8 sprigs of fresh rosemary
- 2 tsp kosher salt
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 1 lb baby Yukon Gold potatoes quartered
- 24 baby heirloom carrots about 1 pound
- 1 whole chicken (4 lbs) giblets removed, chicken rinsed and patted dry with paper towels
Instructions
- Finely chop enough rosemary leaves to get 1 tablespoon. Set the remaining springs aside. In a small bowl, combine the chopped rosemary, 1 1/2 teaspoons of the salt, the paprika, garlic powder, onion powder, dried thyme and pepper.
- Place the potatoes in one side of a 6 quart oval slow cooker and put the carrots in the other side. Season with the remaining 1/2 teaspoon salt. Top with 2 rosemary sprigs.
- Rub the spice mixture all over the chicken and stuff the cavity with the remaining 4 rosemary sprigs. Transfer the chicken to the slow cooker, putting it on top of the vegetables, breast side up.
- Cover and cook on low for 8 hours, until the chicken is cooked through and falls off the bone and the vegetables are tender. Using a wide spatula, carefully transfer the chicken to a dish or platter. Transfer the vegetables to a separate platter. Discard the skin and rosemary sprigs and carve the chicken. Place the jus in a gravy separator and serve with the chicken and vegetables.
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Can you use chicken breasts, say 1 large, still on the bone? If so, how would you divide the recipe? I have a small family with small bellies here lol. Hoping this recipe will change that! Thank you in advance!
How many breasts are you thinking of using?
Two larger chix breats, it’s about 2 lbs of chicken.
I really loved this recipe. Its so good and delicious. and its perfect for dinner. Thank you for sharing this.
Followed your recipe exactly. My husband said it was one of the best dinners he’s ever had. I agree. The chicken was moist and flavorful. The vegetables were cooked perfectly. The au jus…delicious. Can’t wait to make it again and add lemon for a citrus kick.
So so glad you enjoyed the recipe.
Jocelyn, I LOVE this recipe. Every time I cook one of your recipes, my husband asks where I got it. My answer: From my Tougaloo classmate’s daughter! Tell your Mom hello from Mrs. Bender’s granddaughter Lynne. I can’t wait until you get your own show!
Thank you so so much Lynnette! I truly appreciate it. From your mouth to God’s ears! My show is coming.
I am about to turn on my slow cooker to prepare your brainchild recipe. You instruct to place the chicken breast side up, but in all of your pictures, it is clear that you’ve done breast side down. I’m following your pic, versus the instructions. I am so psyched for tonight’s dinner, and in advance, my thanks are yours.
Hi Jeff, yes follow the instructions. My photographer made a mistake when shooting the photos unfortunately.
This dish was beyond wonderful. By mistake I had already followed the “pictures” for the placement of my chicken, so yes my chicken went in breast side down. My particular cooker had the meal ready in 7 hours, and I followed your tip of removing the skin, which normally is like committing a sin for me 🙂 At first I was all over, wanting crisp up the skin at the end, but when I made my mistake of chicken placement, I decided to remove all of the skin. The meat itself was deeply flavored from the Rosemary, and I will never change a thing, each and every time this dish will be made. One last comment: I grew up with a grandma who made chicken soup that was incredible. If she were alive today, to taste the de-fatted chicken jus from your recipe, she would be humbled. I’ve never tasted such a deeply concentrated wonderful broth/jus ever. Thank you for this addition to my rotation.
I love roasted chicken! Looks so delicious and crispy – perfect for dinner parties!
What a savory dinner recipe! Definitely adding this to my dinner line up for the week! Yum!
I love using my crockpot for chicken recipes, and your fabulous rosemary chicken is drool worthy! Thank you for sharing your delicious recipe.
This quickly became a favorite meal in my house!
I am so ready to take it to another level! In fact, what I really liked about this recipe is how easy and detailed it is – makes it a breeze to follow the instructions. Just need to get the chicken now 🙂