Ingredients
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1 (4-pound) whole chicken
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2–3 sprigs fresh thyme
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1 lemon, cut in half
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Kosher salt
Instructions
Remove any giblets from inside the chicken cavity and pat the chicken dry with paper towels.
Stuff the cavity with the thyme sprigs and lemon halves. Generously sprinkle the outside of the chicken with kosher salt.
Step 2: Slow CookPlace the chicken directly into the crock pot. No additional liquid is needed — the chicken will release its own juices as it cooks.
Cook on high for 3 hours for a 4-pound chicken.
If using a 5-pound chicken, increase cooking time to about 4 hours.
Using a meat thermometer, ensure the internal temperature reaches 160°F in the thickest part of the thigh (temperature may continue to rise slightly as it rests).
Slow cookers can vary, so adjust time if necessary.
Step 4: Rest Before ServingAllow the chicken to rest for 10 minutes before carving. This helps the juices redistribute and keeps the meat exceptionally moist.
Carve or shred and serve.
Notes
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Skin Texture: Because this method steams rather than roasts, the skin will not be golden or crispy. However, the meat will be incredibly tender and juicy.
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Crispy Skin Option: If desired, transfer the cooked chicken to a baking sheet and broil for 3–5 minutes to crisp the skin.
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Meal Prep Friendly: Shred the leftover chicken and store in an airtight container in the refrigerator for up to 4 days.
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Freezing: Cooked chicken can be frozen for up to 3 months in freezer-safe containers.
