Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (4 to 4.5 lb)
- 6 tbsp unsalted butter, softened
- 2 tsp lemon zest (from 1 large lemon) + 1 tbsp lemon juice
- 4 garlic cloves, finely grated
- 2 tsp paprika (1.5 tsp sweet + 0.5 tsp smoked)
- 1.5 tsp dried thyme; 1 tsp dried rosemary, crushed
- 2.5 tsp kosher salt; 1.25 tsp black pepper
- 2 large yellow onions; 4 medium carrots
- 1 bay leaf; 1/2 cup low-sodium chicken broth
- 1 tsp olive oil (for broiling); 1 tsp cornstarch (optional)
Do This
- 1) Slice 2 onions into thick rounds; cut 4 carrots into 2-inch chunks. Lay in a 6–7 qt slow cooker with bay leaf.
- 2) Mash butter with lemon zest, garlic, paprika, thyme, rosemary, 2 tsp salt, and 1 tsp pepper.
- 3) Pat chicken dry. Loosen breast skin; rub half the butter under skin and the rest all over. Season cavity with remaining 0.5 tsp salt and 0.25 tsp pepper.
- 4) Set chicken breast-side up on vegetables; pour 1/2 cup broth around (not on) the bird.
- 5) Cook on High 4.5–5 hours or Low 7–8 hours until breast is 160–165°F and thigh is 175°F.
- 6) Transfer to a sheet pan, brush with 1 tsp olive oil, and broil on High 3–6 minutes (or bake at 475°F for 10–12 minutes) to crisp. Rest 10 minutes.
- 7) Strain juices; simmer 5–8 minutes to reduce. Stir in 1 tbsp lemon juice; thicken with 1 tsp cornstarch mixed with 1 tsp water if desired. Slice and serve with jus.
Why You’ll Love This Recipe
- True rotisserie-style flavor with paprika, garlic, herbs, and lemon—no special equipment needed.
- Vegetable “rack” keeps the chicken elevated so it self-bastes and stays incredibly juicy.
- Hands-off slow cooker method, plus a quick broil for shatteringly crisp, bronzed skin.
- Built-in savory jus from the pot—perfect for drizzling over slices and the tender carrots and onions.
Grocery List
- Produce: 1 large lemon, 2 large yellow onions, 4 medium carrots, 4 garlic cloves, optional parsley for garnish
- Dairy: Unsalted butter (6 tbsp)
- Pantry: Whole chicken (4 to 4.5 lb), paprika (sweet and smoked), dried thyme, dried rosemary, kosher salt, black pepper, bay leaf, low-sodium chicken broth, olive oil, cornstarch (optional)
Full Ingredients
For the Chicken and Herbed Paprika-Garlic Butter
- 1 whole chicken (4 to 4.5 lb), giblets removed, patted very dry
- 6 tbsp unsalted butter, softened
- 2 tsp finely grated lemon zest (from 1 large lemon)
- 4 garlic cloves, finely grated or pressed
- 1.5 tsp sweet paprika
- 0.5 tsp smoked paprika
- 1.5 tsp dried thyme
- 1 tsp dried rosemary, lightly crushed between fingers
- 2.5 tsp kosher salt (use 1.75 tsp if using fine table salt)
- 1.25 tsp freshly ground black pepper
Aromatic Bed
- 2 large yellow onions, peeled and cut into 1/2-inch rounds
- 4 medium carrots, peeled and cut into 2-inch chunks
- 1 bay leaf
- 1/2 cup low-sodium chicken broth
For Finishing
- 1 tsp olive oil (for crisping skin under broiler)
- 1 tbsp fresh lemon juice (squeeze from the zested lemon)
- 1 tsp cornstarch mixed with 1 tsp cold water (optional, to thicken jus)
- Chopped fresh parsley and a pinch of extra lemon zest, for garnish (optional)
Step-by-Step Instructions
Step 1: Build the aromatic bed
Arrange the onion rounds in a snug single layer on the bottom of a 6–7 quart slow cooker. Scatter the carrot pieces over the onions and tuck in the bay leaf. This vegetable “rack” lifts the chicken above the liquids so it self-bastes instead of stewing. Pour the chicken broth around the edges (avoid pouring directly on the bird later so the butter rub stays put).
Step 2: Mix the herbed paprika–garlic butter
In a small bowl, mash together the softened butter, lemon zest, garlic, sweet paprika, smoked paprika, thyme, rosemary, 2 teaspoons of the kosher salt, and 1 teaspoon black pepper until evenly combined and fragrant.
Step 3: Prep and season the chicken
Remove and discard giblets. Pat the chicken very dry, inside and out, with paper towels. Using your fingers, gently loosen the skin over both breasts and thighs. Rub about half of the butter mixture under the skin, spreading it as evenly as possible. Rub the remaining butter over the entire exterior of the chicken. Season the cavity with the remaining 0.5 teaspoon kosher salt and 0.25 teaspoon pepper. If you like, tie the legs together with kitchen twine for tidy roasting.
Step 4: Load the slow cooker
Set the buttered chicken breast-side up on top of the onion and carrot bed. Pour the broth (if not already added) around the chicken without washing off the butter. Cover with the lid, ensuring a good seal.
Step 5: Cook low and slow (or on high)
Cook on High for 4 hours 30 minutes to 5 hours, or on Low for 7 to 8 hours. Avoid opening the lid during the first 4 hours on High or 6.5 hours on Low. The chicken is done when an instant-read thermometer reads 160–165°F in the thickest part of the breast and 175°F in the thigh, and juices run clear.
Step 6: Crisp the skin and rest
Heat your oven’s broiler to High and position a rack 6 inches from the element (or preheat to 475°F). Carefully transfer the chicken to a foil-lined sheet pan. Brush the skin with 1 teaspoon olive oil. Broil 3–6 minutes, rotating the pan for even color, until the skin is deep copper and crisp. Alternatively, roast at 475°F for 10–12 minutes. Transfer to a cutting board, tent loosely with foil, and rest 10–15 minutes.
Step 7: Make the savory jus
Pour the slow-cooker juices through a fine-mesh strainer into a small saucepan, pressing on the vegetables to extract flavorful liquid. Skim off excess fat. Bring to a lively simmer and reduce 5–8 minutes until slightly syrupy and about 1 cup remains. Stir in 1 tablespoon lemon juice. For a lightly thickened jus, whisk in the cornstarch slurry and simmer 1 minute until glossy.
Step 8: Carve and serve
Carve the chicken into breast slices, thighs, drumsticks, and wings. Arrange on a warm platter with some of the onions and carrots. Spoon the lemony savory jus over the slices and garnish with chopped parsley and a pinch of lemon zest, if using. Serve the remaining jus at the table.
Pro Tips
- Dry equals crisp: Thoroughly pat the chicken dry and keep the butter rub from being washed off by adding broth around—not over—the bird.
- Check temps early: Slow cookers vary. Start checking the breast at 4 hours on High or 6.5 hours on Low.
- Salt type matters: If using fine table salt, reduce the rub’s salt from 2.5 tsp to about 1.75 tsp.
- No veggies on hand? Use three tennis-ball-sized foil balls under the chicken to keep it elevated.
- Make it a meal: Serve with mashed potatoes, polenta, or crusty bread to catch every drop of jus.
Variations
- Smoky-chipotle: Replace smoked paprika with 1 tsp chipotle powder and add 1 tsp brown sugar to the butter rub.
- Lemon-pepper herb: Double the lemon zest to 4 tsp and use 2 tsp cracked black pepper; swap rosemary for dried oregano.
- Garlic-parmesan finish: Whisk 2 tbsp finely grated Parmesan into the hot jus right before serving for a savory boost.
Storage & Make-Ahead
Refrigerate carved chicken and cooled jus separately in airtight containers for up to 4 days. Freeze for up to 3 months. Reheat gently in a covered skillet with a splash of broth. To get a head start, rub the chicken up to 24 hours ahead and refrigerate uncovered for ultra-crisp skin; bring to room temperature for 30 minutes before cooking. Save the carcass and leftover vegetables to simmer into a quick stock.
Nutrition (per serving)
Approximate for 1/6 of recipe with skin and a spoon of jus: 520 calories; 43 g protein; 34 g fat; 6 g carbohydrates; 920 mg sodium.
