If you’ve got a copy of Toddler to Table, you might recognise this recipe! It’s inspired by our much-loved Lemon Butter Roast Chicken recipe, adapted for the slow cooker to make those busy days even easier.
There’s something so comforting about a whole roast chicken, but standing over the oven for hours isn’t always practical. That’s why I love making it in the slow cooker. The chicken becomes incredibly tender and juicy, filling your home with the most beautiful aroma while you get on with your day. Better still, you’ll end up with a generous amount of flavour-packed cooking juices that transform into the easiest homemade lemon and garlic gravy.
To keep the chicken full of flavour, I tuck a lemon, garlic and herb butter underneath the skin before cooking. The slow cooker gently infuses the meat with all those delicious flavours while keeping it beautifully moist. Once it’s cooked, a quick trip under the grill crisps the skin so you still get that classic roast chicken finish.
This is one of those recipes that keeps on giving. Enjoy it as a traditional roast dinner, then use any leftovers in sandwiches, wraps, pasta salads, rice bowls or soups throughout the week. And whatever you do, don’t throw away the carcass—it makes the most incredible homemade bone broth.
Age Appropriate:
Suitable from when your baby starts solids.
For babies following baby-led weaning, offer soft strips of shredded chicken. You can also puree the chicken with a little gravy or bone broth.
Serving Suggestions:
Serve with roasted or steamed vegetables, mashed potato, sweet potato, pumpkin or rice. Leftover chicken is perfect in wraps, sandwiches, pasta salads, fried rice, quesadillas or soups.
Storage
Fridge: Store leftover chicken in an airtight container for up to 3 days. Store the gravy separately for up to 3 days.
Freezer: Freeze shredded chicken for up to 3 months. Freeze gravy separately for up to 3 months.
Notes
For the crispiest skin, don’t skip the final step under the grill or in the oven. While the chicken is beautifully cooked straight from the slow cooker, this extra 10 minutes gives you that classic golden roast finish.
Don’t discard the cooking juices—they’re packed with flavour and make the easiest homemade gravy.
And finally, save the carcass! Use it to make a nourishing homemade bone broth that’s perfect for soups, risottos, sauces or simply sipping on its own.
Want more slow cooker recipes?
If you’re new to slow cooking, have a read of our Slow Cooking 101 guide, where we share our favourite slow cookers, tips for getting the best results and answers to common questions.
- 1 whole chicken approximately 1.8–2 kg
- 60 grams butter
- 3 cloves garlic crushed
- 1 TBSP fresh thyme leaves finely chopped
- 1 TBSP fresh rosemary finely chopped
- 1 lemon
- sea salt and black pepper
- 1 brown onion cut into thick wedges
Gravy
- 2 TBSP plain flour or gluten-free plain flour
- 2 TBSP water
To serve
- Steamed or roasted vegetables
In a small bowl, combine the softened butter, crushed garlic, thyme, rosemary, lemon zest and a generous pinch of salt and pepper until well combined.
Pat the chicken dry with paper towel. Carefully loosen the skin over the breasts and thighs using your fingers, taking care not to tear it. Spread most of the butter mixture evenly underneath the skin, then rub any remaining butter over the outside of the chicken.
Pierce the whole lemon several times with the tip of a knife and place it inside the cavity of the chicken.
Arrange the onion wedges over the base of the slow cooker, then place the chicken breast-side up on top. There's no need to add any liquid—the chicken will release plenty of its own juices as it cooks.
Cook on LOW for 5-6 hours (recommended) or HIGH for 3 hours, or until the chicken is cooked through and the meat is falling away from the bone. We prefer cooking on low, as it produces more cooking juices for the gravy.
Carefully lift the chicken from the slow cooker (it will be very tender) and transfer it to a lined baking tray. Place under a hot grill, or into a 220°C oven, for 8–12 minutes, or until the skin is golden, crisp and bubbling.
Strain the cooking juices into a saucepan, discarding the onion and any large pieces of herbs if desired. Skim off any excess fat if you prefer a lighter gravy. Squeeze the softened lemon from inside the chicken into the saucepan.
In a small bowl, whisk together the flour and water until completely smooth. Bring the cooking juices to a gentle simmer, then slowly whisk in the flour slurry. Continue cooking for 2–3 minutes, stirring constantly, until the gravy has thickened. Taste and season with salt and pepper if needed.
Carve the chicken and serve with the warm lemon gravy and your favourite vegetables.
Ingredient Swaps
Butter → Olive oil or dairy-free butter.
Fresh herbs → Use 1 teaspoon each of dried thyme and dried rosemary if fresh herbs aren’t available.
Plain flour → Gluten-free plain flour or cornflour (mix 1 tbsp cornflour with 2 tbsp cold water).
Chicken → This method also works well with a larger chicken—simply increase the cooking time slightly.
