Slow-Cooker Lemon, Garlic & Sage Chicken

Slow-Cooker Lemon, Garlic & Sage Chicken

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From: Everyday Slow Cooker

When making a whole, slow-cooker chicken, it's best to buy a better-quality chicken such as one from a farm stand. The flavor and texture of the bird will hold up best over the long cook time. Also, leaving the skin on during cooking will ensure that the chicken stays moist. If you have leftover chicken, use it for a chicken soup or in a chicken salad sandwich. For a beautiful presentation, serve the chicken surrounded by fresh sage leaves and roasted, halved lemons and garlic heads.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh sage
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 (3½) pound whole chicken
  • 15 sprigs fresh flat-leaf parsley
  • Cooking spray
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice (from 1 lemon)


  • Prep

  • Ready In

  1. Stir together the butter, sage, salt, pepper, and garlic in a small bowl. Remove and discard the giblets and neck from the chicken. Trim the excess fat. Starting at the neck cavity, loosen the skin from the breasts and drumsticks with your fingers, without totally detaching the skin. Rub half of the butter mixture under the skin, and carefully replace the skin. Rub the remaining butter mixture over the outside of the chicken. Tuck the wingtips under the chicken. Place 12 of the parsley sprigs into the chicken cavity.
  2. Place the chicken, breast side up, on a small rack coated with cooking spray. Place the rack inside a 6-quart slow cooker. Cover and cook on LOW until a thermometer inserted into the meaty part of the thigh and not touching the bone registers 165°F, 5 to 6 hours.
  3. Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Let the chicken rest 10 minutes. Discard the skin and the 12 parsley sprigs, and cut the chicken into 8 pieces.
  4. Skim the fat from the surface of the cooking liquid. Pour the cooking liquid into a saucepan; bring to a boil over high. Whisk together the cornstarch and water in a small bowl; whisk into the cooking liquid. Boil, whisking often, until the sauce thickens, about 1 minute. Stir in the lemon juice. Remove the leaves from the remaining 3 parsley sprigs. Chop the parsley leaves, and stir into the sauce. Serve the chicken with the sauce.

Nutrition information

  • Serving size: 2 pieces chicken, about ¼ cup sauce
  • Per serving: 289 calories; 11 g fat(5 g sat); 0 fiber; 3 g carbohydrates; 42 g protein; 0 sugars; 0 g added sugars; 515 mg sodium;
  • Carbohydrate Servings: 0

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