Go Back
Print Recipe
5 from 2 votes

Crock Pot Rosemary Lemon Whole Chicken

This whole chicken is so juicy and falls right off the bone! This makes the perfect home cooked meal and it's so easy for any night of the week!
Prep Time10 hrs
Cook Time9 hrs


  • 1 whole 6 lb. chicken
  • 1 red or yellow onion; quartered
  • 8 whole cloves of garlic; peeled
  • 1 lemon; sliced
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Christopher Ranch Crushed Garlic
  • 2 tsp. Black Pepper
  • 1 Tbsp. Garlic Salt
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Onion Powder
  • 4 springs of fresh rosemary
  • 1 14.5 oz. can of vegetable broth
  • 1 cup of baby carrots; optional


  • Rinse the chicken with water and pat dry. Place chicken on a large cookie sheet to season and stuff.
  • Stuff the onions, garlic, and a few lemon slices in the cavity of the chicken.
  • Rub olive oil all over the whole chicken until it is evenly coated. With a spoon, add the crushed garlic and coat the top of the chicken
  • Add all of the seasonings in a bowl to mix. Coat the whole chicken generously until it is evenly seasoned. Make sure to get under the wings and every crevice of the bird. Top the chicken with the remaining lemon slices and rosemary springs.
  • Make two golfball sized aluminum foil balls and place at the bottom of the crock pot. Place the chicken on top and add the vegetable broth and carrots to the pot.
  • Place the lid on the crock pot and set on low for 8-9 hours.