If timed correctly, cooking a chicken in the crock pot is a great way to achieve a juicy bird and side dishes all in one go!
Whenever I’m creating recipes, I always look for ways to incorporate more flavor and texture. In this case, I use a lemony-thyme compound butter over and under the chicken skin to make the meat as tasty as possible.
I also add aromatics to the cavity to the same end. And to top it off, I broil the chicken to achieve crunchy skin, both for looks and for chicken skin enthusiasts.
This recipe is a prime example of set it and forget it, but it looks and tastes like you’ve been working hard on it all day! I’m all for recipes that are satisfyingly delicious AND simple. Sometimes I’ll swap this in for our usual Sunday pot roast. It’s always a welcomed alternative!
Crock-Pot Chicken Dinner
Course: Dinner5
servings30
minutes4
minutesIngredients
- Chicken
3-3.5lb chicken, washed and giblets removed
4 T butter, softened
1 T fresh thyme leaves
1 lemon, zested (reserve some juice for gravy)
3 tsp salt
~20 cracks fresh pepper, or 1/2 tsp
5 cloves garlic
1 onion, sliced
2 stalks celery, chopped
1/8 C celery leaves
5-7 carrots, peeled and chopped
5-7 small potatoes, quartered
- Gravy
Chicken drippings (strain out any chicken and veggie bits with a sieve)
Corn starch slurry (1 part corn starch, 1 part water)
Lemon juice
S&P
Directions
- Combine butter, thyme, lemon zest, salt and pepper in a small bowl and set aside.
- Place most of the aromatics in the bottom of the crockpot, reserve some of each for the cavity of the bird.
- Place the chicken in the crock pot over the aromatics and add the reserved aromatics to the cavity.
- Be sure the chicken skin is dry and spread the butter over the skin and under the skin directly onto the chicken breasts.
- Tuck the wings under the bird.
- Add the quartered potatoes around the bird.
- Put the crockpot on high and cook for 3-4 hours or until chicken reaches 160 degrees in the thickest part of the breast and the potatoes are tender.
- Remove the chicken from the crock pot and place onto a baking sheet. Place in the oven under a broiler on low until the skin is browned and crispy.
- Allow chicken to rest before carving, serve on platter or family style. Finish with a sprinkle of salt.
- For the gravy, bring chicken drippings to a boil and add corn starch slurry until it thickens to your liking. Add lemon juice, salt and pepper to taste. Serve hot. Enjoy!
Recipe Video
Notes
- Adding lemon juice, salt and pepper to the gravy really “wakes up” the flavors that have been melding for hours in the crock pot. It’s a worthwhile step!
- Save your chicken carcass (you can freeze it) for bone broth! Just place a carcass or two into a pot, add water to cover and some aromatics (throw in the onion skins for color) then simmer for about 24 hours or until the bones get weak.
