Looking for an easy and healthy whole chicken recipe? Then give this delicious slow cooker keto whole chicken a try and witness tasty and juice chicken, perfect for family dinner.
This recipe is made with garlic and herb butter for a delicious, tender and flavorful chicken. Best part, it is keto friendly and it only takes 15 minutes to prep, the rest juts leave it to the slow cooker!
Remove the leaves from half the rosemary (2 sprigs) and half the thyme (6 sprigs). (Set the remaining whole sprigs aside.) Chop the rosemary finely.
In a small bowl, mash together the butter, 4 cloves minced garlic, chopped rosemary, chopped thyme, chopped parsley, salt, paprika, and pepper. Set aside.
Use paper towels to pat the chicken VERY dry inside and out, so that the herb butter sticks better.
Grease the bottom of the Crock-Pot Cook & Carry Slow Cooker with more butter. Place the onion pieces inside. (The onion will help keep the chicken raised.) Place the whole chicken, breast side up, on top of the onions.
Starting from the cavity side of the chicken, gently insert your hands underneath the skin to separate the skin from the meat, including the breast, thighs and legs. Be careful not to tear the skin it.
Use your hands to rub half the garlic herb butter all over underneath the skin. Rub the remaining butter all over the top and sides of the chicken. (If your butter is not super soft, first soften it by placing it into a small bowl over a second bowl of warm water. Very soft butter will be easier to spread!)
Stuff the remaining whole garlic cloves (6-10 cloves), remaining 2 whole rosemary sprigs, and remaining 6 whole thyme sprigs inside the chicken cavity. Tie the legs together with kitchen twine. If necessary, reposition the chicken and onions so that the chicken is sitting on top and the onions are elevating the chicken.
Cover the Crock-Pot slow cooker and cook for 5-8 hours on Low or 3-5 hours on High, until internal temperature reaches at least 160 degrees (72 degrees C) inside (it will rise another 5 degrees during broiling and resting). If your garlic butter didn't spread well in the beginning, you can lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the chicken. (Don't use melted butter from the beginning because it will all drip off the cold chicken.)
When the chicken is done, discard the onions but save the liquid below, which you can use as chicken broth in recipes!
Optional step for crispy skin: Toward the end, preheat the broiler and place the rack close to it, with just enough room for the chicken to fit underneath. Transfer the chicken to a baking dish or roasting pan and broil for 4-6 minutes, until browned.
Ingredients
Directions
Remove the leaves from half the rosemary (2 sprigs) and half the thyme (6 sprigs). (Set the remaining whole sprigs aside.) Chop the rosemary finely.
In a small bowl, mash together the butter, 4 cloves minced garlic, chopped rosemary, chopped thyme, chopped parsley, salt, paprika, and pepper. Set aside.
Use paper towels to pat the chicken VERY dry inside and out, so that the herb butter sticks better.
Grease the bottom of the Crock-Pot Cook & Carry Slow Cooker with more butter. Place the onion pieces inside. (The onion will help keep the chicken raised.) Place the whole chicken, breast side up, on top of the onions.
Starting from the cavity side of the chicken, gently insert your hands underneath the skin to separate the skin from the meat, including the breast, thighs and legs. Be careful not to tear the skin it.
Use your hands to rub half the garlic herb butter all over underneath the skin. Rub the remaining butter all over the top and sides of the chicken. (If your butter is not super soft, first soften it by placing it into a small bowl over a second bowl of warm water. Very soft butter will be easier to spread!)
Stuff the remaining whole garlic cloves (6-10 cloves), remaining 2 whole rosemary sprigs, and remaining 6 whole thyme sprigs inside the chicken cavity. Tie the legs together with kitchen twine. If necessary, reposition the chicken and onions so that the chicken is sitting on top and the onions are elevating the chicken.
Cover the Crock-Pot slow cooker and cook for 5-8 hours on Low or 3-5 hours on High, until internal temperature reaches at least 160 degrees (72 degrees C) inside (it will rise another 5 degrees during broiling and resting). If your garlic butter didn't spread well in the beginning, you can lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the chicken. (Don't use melted butter from the beginning because it will all drip off the cold chicken.)
When the chicken is done, discard the onions but save the liquid below, which you can use as chicken broth in recipes!
Optional step for crispy skin: Toward the end, preheat the broiler and place the rack close to it, with just enough room for the chicken to fit underneath. Transfer the chicken to a baking dish or roasting pan and broil for 4-6 minutes, until browned.
