Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy lemon garlic chicken

This Slow Cooking Lemon Garlic Chicken Will Be Your New Favorite Easy Crockpot Recipe


  • Author: Heather Burnett
  • Total Time: 3 hours, 10 minutes
  • Yield: 5-6 1x
  • Diet: Gluten Free

Description

This slow cooker lemon garlic chicken is a fabulous way to cook a whole chicken in the crockpot, Instant Pot, or oven that’s tender, flavorful, and delicious. Low carb, keto, and family-friendly, this simple dinner recipe is always a favorite.  


Ingredients

Scale
  • 2 kg / 4 lb whole chicken
  • 1 teaspoon dried thyme 
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ½ tablespoons olive oil or melted butter
  • 3 garlic cloves, minced 
  • 1 large lemon (zest and juice) 

Lemon Sauce 

1 tablespoon cornflour or cornstarch (use almond flour if you are keeping it low carb) 

1 tablespoon water 


Instructions

Start with the rub: Mix the thyme, parsley, oregano, salt, and pepper. Mix with olive oil and lemon juice. (Do not throw away the lemon peel!) The rub combination will be slightly thick – you can adjust it with extra oil if it’s too thick to baste. 

Loosen the skin: Use the upside of a spoon to loosen the skin of the chicken. Spoon most of the rub under the skin, leaving about one tablespoon of oil for the skin. Use your hands or a spoon on the skin to spread the paste. Do not overthink it – this doesn’t need to be perfect.

Finally, place the used lemon inside the chicken. 

Place a rack inside your slow cooker, and place chicken on top. Spread with the remaining rub, and sprinkle with a pinch of salt and pepper.

Slow cook for 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 165° using a meat thermometer. (Note 4 for other cook methods)

Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium-high for 5 to 10 minutes to brown the skin (~25cm /10″ from heat source). Or in your oven, set at 450° for 10 minutes.

Spoon over pan juices, then serve with the lemon sauce! 

 

Sauce: 

Pour all slow cooker liquid into a saucepan, add the cornflour water mixture. Mix.

Bring to simmer over medium-high and cook until liquid thickens. ( This usually takes 3-5 minutes). Adjust salt and pepper to taste; add more lemon if desired (the extra lemon). Pour into a container and set aside until you are ready to serve. 

Pressure Cooker Instructions 

Add ½ cup water and pressure cook for 24 minutes on high (depressurize naturally 10 min before releasing valve).

Oven Instructions 

Set oven to 450°

Roast for 10 minutes, then turn the oven down to 350° and roast for another 1 hour and 15 minutes, or until the internal temperature is 165° F (or until juices run clear when pierced). Baste twice by spooning the pan’s juices over the chicken’s skin: once after 30 minutes and again at the one-hour mark.  

 

Notes

Time To Cook In Crockpot Based On Size/Weight 

1-1.5kg / 2-3 lb – 4.5 hrs on low

1.75-2.25kg / 3.5-4.5 lb – 5 hrs on low

2.5kg / 5lb – 6 hrs on low

For “fall apart” swoon-worthy chicken, add 1 to 2 hours onto the cook times. 

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: dinner
  • Method: crockpot, oven, Instant Pot
  • Cuisine: American

Keywords: healthy dinner, crockpot recipe, Instant Pot dinner recipe, easy dinner recipe, low carb recipe, keto-friendly recipe