Recipe: Slow Cooker Rosemary & Lemon Chicken


  • 1 Whole Chicken
  • 5 cloves of Garlic
  • 3 Sprigs of Rosemary
  • 1 Lemon, cut in half
  • 3 cups of water
  • 2 Onions, quartered
  • 1 cup of Celery, cut into chunks
  • 1-2 carrots, cut into chunks


  • Rinse and pat dry chicken then add salt & pepper.
  • Add lemon, a couple sprigs of rosemary & garlic cloves to the cavity of the chicken.
  • Add a few more sprigs of rosemary and garlic under the breast skin.
  • Place the onion, celery and carrot in the bottom of the slow cooker and place chicken on top.
  • Add the water and cover cook for 4-8 hours on low.
  • In the last hour of cooking, add some green vegetables like zucchini, green beans, peas or broccoli.
  • Take chicken out of slow cooker and remove all meat. To serve, add soup liquid and vegetables to a bowl and top with chicken meat.
  • Save carcass, all bones and leftover liquid to make a chicken broth.
TIP: Leftover meat can be used for Chicken & Avocado Salad or Caesar salad the next night and lunches.
Chicken Salads
Chicken Salads
About Will Roberts
With many years experience in hospitality and retail, Will Roberts now looks after Operations at The Free Range Butcher. With an eye for detail and superior customer service skills, Will makes sure that everything runs smoothly and customers have a great experience, everytime. Outside of work, Will is kept in line / busy with a wife and two young daughters.

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