Slow Cooker Whole Chicken



  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 1 onion, peeled and cut into large pieces
  • 2 sprigs fresh rosemary
  • 2 lemon wedges
  • 4 cloves garlic
  • 1 large whole chicken (about 4 pounds)


Place the onion pieces in the bottom of your slow cooker. Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like). Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts. Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won’t need to add any extra liquid. Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone. Remove from the slow cooker and serve. Remove from the slow cooker and serve.

Super Easy Lemon and Rosemary Marinade for Chicken

lemon and rosemary marinade for chicken


  • 6 pieces of boneless skinless chicken breasts
  • Juice of 1 lemon
  • Zest of one lemon
  • 1 tbsp chopped fresh rosemary
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 tablespoon brown sugar


In a glass bowl or large Ziploc bag place the chicken pieces in the marinade and place in the fridge for 30-60 minutes, no longer. Grill the chicken on medium flame until completely cooked. Makes enough marinade for about 6 chicken pieces.