Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1 tablespoon / 15 ml olive oil
  • 1 teaspoon / 5 g sea salt
  • ½ teaspoon / 2.5 g freshly ground black pepper
  • 1 lemon, thinly sliced
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 medium onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup / 240 ml chicken broth (low sodium recommended)
  • 1 tablespoon / 15 ml Worcestershire sauce

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, combine olive oil, salt, and pepper. Rub the mixture all over the chicken, ensuring it's evenly coated.
  2. Place the quartered onion, chopped carrots, and chopped celery in the bottom of the crockpot. This creates a bed for the chicken and adds flavour to the broth.
  3. Stuff the cavity of the chicken with lemon slices, rosemary sprigs, thyme sprigs, and minced garlic.
  4. Place the chicken on top of the vegetables in the crockpot.
  5. Pour the chicken broth and Worcestershire sauce over the chicken and into the crockpot.
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer for accuracy.
  7. Once cooked, carefully remove the chicken from the crockpot and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
  8. Carve the chicken and serve with the vegetables and pan juices.