Slow Cooker Lemon Thyme Whole Chicken

Slow Cooker Lemon Thyme Whole Chicken
whole chicken in a slow cooker with lemon and thyme

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ½ cup unsalted butter, softened
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon grated fresh lemon zest
  • ¼ teaspoon coarse black pepper
  • 1 (5 to 6 pound) whole chicken 1 large onion, quartered
  • 5 sprigs fresh thyme, divided thin lemon slices, if desired

Directions

  1. Using an electric hand mixer, beat butter on high speed until light and fluffy.
  2. Add parsley, thyme, lemon juice, salt, lemon zest and black pepper. Beat until blended, about 1 minute.
  3. Gently slide one hand under the chicken skin over the breast to loosen the membranes.
  4. Spread butter mixture under the skin of the chicken breast.
  5. Add 1/2 of the onion to slow cooker crock. Place chicken on top of onions. Fill cavity with remaining onions and 3 sprigs thyme. Cover and refrigerator overnight.
  6. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
  7. Garnish with fresh thyme and lemon slices.

Serves: 6-8

Test Kitchen Tips:

  • USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.
  • Follow steps 1 through 5 to prepare chicken the night before. Cook the chicken following steps 6 and 7.

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