Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/slow-cooker-lemon-thyme-whole-chicken/
Slow Cooker Lemon Thyme Whole Chicken
| Servings |
| 6 |
|
|
Ingredients
- 1/2cup unsalted butter, softened
- 1tablespoon chopped flat-leaf parsley
- 1teaspoon dried thyme
- 1teaspoon fresh lemon juice
- 1teaspoon salt
- 1/2teaspoon grated fresh lemon zest
- 1/4teaspoon coarse black pepper
- 1(5 to 6 lbs) whole chicken
- 1large onion, quartered
- 5sprigs fresh thyme, divided
- Thin lemon slices, if desired
Instructions
- Using an electric hand mixer, beat butter on high speed until light and fluffy.
- Add parsley, thyme, lemon juice, salt, lemon zest and black pepper. Beat until blended, about 1 minute.
- Gently slide one hand under the chicken skin over the breast to loosen the membranes.
- Spread butter mixture under the skin of chicken breast.
- 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.
- 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.
- Garnish with fresh thyme and lemon slices.
Recipe Notes
Test Kitchen Tip: 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.