Crockpot Lemon Rosemary Chicken
Recipe type: slow cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 6-7lb whole chicken
  • 2 lemons, sliced
  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 head of garlic, cloves removed, peeled and ends chopped off.
  • 1 tsp seasoned salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1tsp lemon pepper seasoning
  • 6 sprigs of fresh rosemary
  1. Combine the lemon pepper seasoning, onion powder, seasoned salt and garlic powder.
  2. Spray the inside of your crockpot with cooking spray.
  3. Place ¾ of the onion, ½ of the garlic cloves, 2 sprigs of rosemary and half of the sliced lemons into the bottom of the crockpot.
  4. Brush the outside of the chicken with olive oil and place into the crockpot. Hold the chicken, end cavity up, and stuff with 2 sprigs of rosemary, the remaining onion and garlic and then the soy sauce.
  5. Lay the chicken down, breast side up. Pat with the seasoning mix.Top the chicken with the remaining sliced lemon and 2 sprigs of rosemary.
  6. Cover and cook on low for 5-6 hours. Check the periodically. Once it reaches 165, you're ready to eat.
  7. You can make gravy with the juices from the crockpot. It will be quite lemony.
To make the gravy:
  1. Strain the juices.
  2. Whisk together 1½ C of the juices with ¼ C flour. Simmer until thickened. Add more juices or flour depending on your preferences. Add salt if desired.
Recipe by This Gal Cooks at