Lemon and Rosemary Slow Cooker Chicken

This whole chicken slow cooker recipe with just eight ingredients will become a mainstay in your weeknight dinner repertoire. Lemon and rosemary steam throughout the bird as it takes its time roasting, but the real secret is rubbing crushed Kalamata olives and garlic under the skin for ultimate flavor.


  • 3 cloves of garlic
  • 1/4 cup Kalamata olives
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 4 sprigs of fresh rosemary
  • 4 to 5-pound whole chicken, rinsed and patted dry with giblets removed


In a food processor, pulse the garlic, olives, olive oil, salt, and pepper together until they create a coarse paste. Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of the paste under the skin, directly on the meat of breast and thighs. Gently press on skin to distribute paste over the meat. Spread the entire exterior surface of chicken with remaining paste and place chicken, breast side down, in the slow cooker.

Add one lemon half and one rosemary sprig to the inside of the chicken. Thinly slice the remaining lemon half and place slices on top of the chicken, as well as remaining rosemary sprigs.

Cover and cook until breast registers 160 degrees F and thighs register 175 degrees F, about 4 hours on low.

Remove chicken from slow cooker and place on a baking sheet, then broil for 8 minutes to achieve a crispy skin.

Transfer chicken to a carving board, tent with aluminum foil, and let rest for 10 minutes. Carve chicken, discarding skin if desired.

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