ingredients combined with a dash of love. Here’s what you’ll need for your fabulous **Savory Slow Cooker Whole Chicken with Garlic**:
– **Whole Chicken**: I often grab a bird around 4 to 5 pounds. Honestly, I’ve tried 6 pounds, and while it fits, it can be a tight squeeze in the slow cooker! A smaller one is just perfect for that flavorful fall-off-the-bone goodness. Feel free to reach for organic or free-range if that’s your jam—it makes a difference, trust me.
– **Garlic**: This is the star of our show. I usually go with 8 to 10 whole cloves. The more, the merrier, right? And here’s a quirky tip: if you want a milder garlic flavor, you can crush them lightly instead of chopping them up.
– **Onion**: Just one large onion will do the trick. Cut it into wedges. It gives this whole dish a lovely sweetness that balances the savory elements. I’ve got a soft spot for yellow onions, but if you’ve got a red onion on hand, go wild!
– **Carrots**: A couple of large carrots peeled and cut into chunks. They get so tender and soak up the chicken juices like nobody’s business. Plus, their sweetness is a nice contrast to the richness of the chicken.
– **Celery**: Two stalks, chopped. They add some depth and a little crunch that divine flavors mix into. It’s a simple addition, but I swear by it.
– **Herbs**: Fresh thyme and rosemary are my go-tos. About a tablespoon of each, chopped. If you’ve got dried herbs, that’s fine, too. Just use half the amount since dried is more concentrated. Honestly, use whatever herbs you like — oregano or sage can work here as well.
– **Butter or Olive Oil**: You’ll need about 2 to 4 tablespoons of either. I *always* use butter for that rich flavor, but hey, if you’re feeling healthy, olive oil is a lovely alternative. If you do the butter, make sure it’s at room temperature so it rubs nicely on the chicken skin.
– **Salt and Pepper**: Oh, the essential duo! I usually go heavy on the salt when seasoning the chicken’s exterior—about a tablespoon. It seems like a lot, but it’s so worth it to bring out flavor. For the pepper, just a couple of generous pinches will suffice.
– **Chicken Broth**: About a cup of low-sodium chicken broth. I sometimes use homemade if I’ve been feeling extra domestic, but store-bought works just fine. Let’s be real: our time is precious!
Now, here’s the secret ingredient: **lemon**! I like to add half a lemon, either sliced or juiced, for that zing. It balances everything out beautifully and takes the dish to the next level.
Is Savory Slow Cooker Whole Chicken with Garlic Actually Good for You?
Alright, let’s get real for a second. This dish isn’t exactly health food, but it’s worth every calorie! Whole chickens provide a fantastic source of protein. Remember when your mom used to lecture you about protein building strong muscles? She wasn’t lying!
The method of slow cooking allows for the rendering of tasty fats, and while we’re using butter (or olive oil), it’s all about moderation, right? And can we talk about those garlic cloves? They have beneficial properties and can aid in digestion. Yay for garlic!
As for the veggies, your carrots and celery bring in vitamins and load up the fiber content. They soften beautifully, almost melting into a delicious broth. So yes, it’s indulgent, and while I wouldn’t say it’s a health food, every bite of that tender chicken, soaked in garlic goodness, is worth celebrating.
Here’s What You’ll Need
– 1 **whole chicken** (4-5 pounds)
– 8-10 **whole garlic cloves**
– 1 large **onion**, cut into wedges
– 2 large **carrots**, chopped
– 2 stalks of **celery**, chopped
– 1 tablespoon **fresh thyme**, chopped (or 1.5 teaspoons dried)
– 1 tablespoon **fresh rosemary**, chopped (or 1.5 teaspoons dried)
– 2-4 tablespoons **butter** (or olive oil)
– 1 tablespoon **salt**
– A couple of generous pinches of **black pepper**
– 1 cup **low-sodium chicken broth**
– Half of a **lemon**, juiced or sliced
This recipe typically serves about 6 people, but let’s be honest, you might end up with leftovers (which are the best part!). Perfect for lunches or those lazy dinners.
How to Make Savory Slow Cooker Whole Chicken with Garlic Step-by-Step
1. **Prep the Chicken**: Rinse your whole chicken under cold water and then pat it dry with paper towels. This step is key to helping that skin get crispy if you choose to finish it in the oven later!
2. **Season the Bird**: Rub softened butter (or olive oil) all over the chicken. Don’t be shy here! The more, the better. And don’t forget to season the inside of the cavity with salt and pepper, too.
3. **Garlic Joy**: Take those whole garlic cloves and stuff them inside the chicken. I like to toss in a bit of thyme and rosemary too, just to be extra fancy.
4. **Veggie Bed**: In your slow cooker, create a bed using the chopped carrots, celery, and onion. This is where the magic happens. The veggies will absorb those delectable juices and turn into flavorful little morsels.
5. **The Chicken is Home**: Place the whole chicken on top of the veggies. Pour in the chicken broth and add the remaining herbs and spices. Squeeze that lemon juice over everything; it feels good, doesn’t it?
6. **Set and Forget**: Close the lid of your slow cooker and set it to **Low** for about 6 to 8 hours. If you’re pressed for time, **High** for 4 to 5 hours will also work. I tend to set it low and walk away, letting the magic unfold.
7. **The Flipping Point**: Depending on how you like your chicken, you can let it cook until the internal temperature hits 165°F. If you want to take it up a notch, after it’s done cooking, turn on your oven broiler to high, place the bird on a baking sheet, and broil for about 4-5 minutes until the skin gets that dreamy, crispiness.
8. **Rest and Serve**: Once it’s done, take the chicken out of the slow cooker (careful, it’s hot!). Let it rest for 10 minutes before carving into it. This helps the juices settle so it’s tender and moist when you’re ready to serve.
Here’s a funny thing: the first time I took my chicken out; I was so excited it slipped right out of my mitts! But honestly, don’t stress if things aren’t perfect; everyone loves a homemade meal with a bit of character!
Little Extras I’ve Learned Along the Way
Ah, the wisdom I’ve gathered like a wise old turtle. Let me tell you the little things I’ve learned to elevate this dish, or just make your life a bit easier.
– **Brining**: If you have a bit of extra time, give the chicken a good brine overnight with salt water. It makes a world of difference in flavor and moisture.
– **Add More Flavors**: I’ve had friends toss in wine or herbs they had left over, like tarragon or even some chili flakes for a kick. It’s flexible; embrace it!
– **Use a Rack**: If you have one, using a roasting rack inside the slow cooker helps the chicken cook evenly without sitting in liquid.
– **Leftover Magic**: The carcass is like gold! You can boil it with some water, leftover veggies, and herbs to make a delicious broth once you’ve picked all the meat off.
– **Vegetable Alternatives**: You can swap out the carrots and celery for potatoes or sweet potatoes. They soak up that flavor like sponges!
So, if you’re feeling wild, play with the flavors! Cooking is an adventure, and some of my best meals have come from just winging it in the kitchen.
This one means a lot to me. It’s not just a recipe; it’s warmth in a bowl, a crowd-pleaser, and the perfect way to gather friends or loved ones around the table on a cozy evening. I’d love to hear your twists on it if you give it a try! Who knows, maybe you’ll create a beloved tradition out of it too. Happy cooking!
