Use your slow cooker to roast a chicken with fresh herbs and vegetables, and when you get home at night, it will literally fall off the bone.

Yield: 6 servings

Difficulty Rating: Easy

Nutritional Highlights: Nutritionally speaking, no vitamin or mineral escapes when cooking in a slow cooker.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 1 roasting hen, 6-8 pounds
  • 2 bay leaves
  • 2 lemons, sliced
  • 2 teaspoons poultry seasoning
  • salt and freshly ground pepper, to taste
  • 1 large yellow onion, sliced
  • 3 stalks celery, including leaves, sliced
  • 1 clove fresh garlic, minced
  • fresh parsley, chopped, for garnish

Tips & Notes

Use leftover chicken to make White Bean Chicken Chili.



  1. Rinse chicken and pat dry. Take out neck and gizzards, and reserve for another use. Take 1 sliced lemon, ¼ of the onion, ¼ of the celery and ¼ of the garlic, and place in cavity.
  2. Place chicken in slow cooker. Add rest of onions, garlic and celery. Sprinkle with poultry seasoning, salt and freshly ground pepper. Add bay leaves. Do not add any water to chicken. (It will make its own liquid). Start on high setting, then after 30 minutes, turn to low. Let cook for 6 to 8 hours. Discard bay leaves.
  3. To serve, pull meat off bones. Garnish meat with fresh lemon slices and parsley. Serve with fresh asparagus and garlic mashed potatoes.
Recipe From: Farm Flavor -

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  1. Ben the Crock Pot King says:

    Way to go Charlyn!!! It’s such a classic recipe that you can never go wrong with!!! Please keep it coming!

  2. Patricia Reed says:

    The slow cooker roasted chicken sounds so yummy and what an easy way to do it!! I can put it on in the morning and forget it until dinner time.

  3. Jessy Yancey says:

    This recipe is linked to Made From Scratch Tuesday at Mess Hall Bistro,

  4. Amelie says:

    Thank you for using some time to write “Slow Cooker Roast Chicken – Crock Pot Recipe |
    Farm Flavor”. Thank you so much once again ,Amelie