This lemon and garlic infused crockpot whole chicken cooks gently surrounded by veggies and fresh herbs for wonderfully tender and deliciously flavored chicken thats easy to make with basic pantry staples.
Set the slow cooker to saute if your model has that setting. Otherwise, use a large skillet.
Add oil and preheat.
Then add the carrots, celery, and onion and saute for 5 to 7 minutes until just starting to caramelize.
Add in the garlic and shallot and cook a minute longer.
Deglaze the bottom of the pan with white wine, using a wooden spoon to scrape up any browned bits.
Add chicken broth and bay leaves and tarragon
Remove the chicken from the package and pat it dry with paper towels. Make sure to dry the cavity as well.
Remove the top ¼ of the head of garlic and slice the lemon in half and place them in the cavity of the bird.
Secure the legs with butcher's twine.
Season the outside of the bird with a liberal coating of salt and a lighter sprinkle of pepper.
Then, nestle chicken, breast side down, into slow cooker.
Slow cook the chicken
Cook the chicken for 4 to 6 hours on low.
After the chicken has reached an internal temperature of 165 degrees F with an instant-read thermometer, carefully transfer it to a baking sheet lined with foil.
Brown the skin
Preheat the broiler.
Using a spoon, transfer the veggies to a platter.
Then, set the slow cooker to the saute setting.
Add in the heavy cream and lemon juice, tasting to see if it needs more salt or pepper.
Make a slurry by combining the cornstarch with a tablespoon of cold water in a small bowl. Stir to combine.
Add the slurry to the simmering liquid and stir as the liquid thickens 5 to 7 minutes.
Serve
Meanwhile, place your chicken under the broiler to brown the skin, rotating every few minutes for even color.
Serve the chicken hot on a platter with the veggies and the cream sauce on the side.
Notes
The cooking time may vary depending on the size of your chicken. Always check the internal temperature of the chicken with an instant-read thermometer. Chicken is cooked at 165 degrees F, according to the USDA.
Because it's cooked in a slow cooker, the chicken skin does not get crispy. If you love crispy skin, we recommend our Dutch oven chickenfor better results.
Use a sharp knife to carve the chicken into breasts, thighs, wings, and legs for easier storage.
Play around with other fresh herbs. Fresh rosemary and thyme would be great in this recipe as well.