Lemon Garlic Crockpot Chicken

Here is another absolutely amazing and simple crock pot chicken recipe.  You can legitimately make this amazing chicken in under 5 minutes if you are prepared, great for a during the week meal.  After you shred the chicken and put back in the broth, it just absorbs all the flavors of the garlic and onions and melts in your mouth.  The garlic is not strong at all, it has a nice rich nutty taste you will love so eat away, its good for you.  I got my garlic at Trader Joe’s and it was already peeled for $1.19, you can’t go wrong.  Enjoy

4.5 from 4 reviews
Lemon Garlic Crockpot Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 whole chicken
  • 30-40 cloves of garlic, peeled
  • 1 whole lemon
  • 1 white onion, sliced
  • salt and pepper
  • homemade italian seasoning blend - Equal Parts of: marjoram, thyme, rosemary, savory, sage, oregano, basil
Instructions
  1. Line the bottom of your crock pot with your sliced onions and all of your peeled garlic
  2. Wash your chicken under cold water and then pat dry
  3. Place your chicken on top of your onions and garlic
  4. Cut your lemon in half and squeeze the juice all over the chicken
  5. Season the inside and outside of your bird generously with salt, pepper, and italian blend
  6. Place the lemon halves inside the cavity of your chicken
  7. Put the lid on your crock pot and cook on low for 6 hours
  8. Once your chicken is cooked, remove the chicken and place on a plate, shred all chicken away from the bone and place back in the broth with the onions and garlic
  9. Throw away the carcass and enjoy the garlicy, oniony, and lemony chicken :)

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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79 Comments

  1. Great recipe! It is still in the crockpot as I type this; it is still keeping warm for my wife (she works nights, so I have to prepare meals at a bit different time). Just a couple of suggestions.

    1) As the recipe lists, 30 garlic cloves is plenty. Then again, depending on the size of the clove, one might want to cut back just a bit. Wife went to the store to buy the chicken, garlic and lemon. She bought six…yes, six, WHOLE bulbs of garlic, which amounted to like 40 cloves. Garlic can vary in size and number of cloves per bulb, and they can vary in pungency. I peeled every…single…clove by hand (yes, I’m that particular). I don’t go to Trader Joe’s. And she also bought these HUGE “mutant” lemons which were ginormous…

    2) Depending on the size of your bird, six hours may be more than enough, or not. Wife found a six pounder, which was very nice. But it took eight hours to cook in my crockpot. No worries.

    3) Also, savory, a key ingredient in the Italian blend, is not sold in all stores. Here in spice happy San Antonio, Texas, all of our big chain stores carry 5,000 brands of hot sauce, 7,000,000 different wines (yes, including California wines, alongside our Texas wines), and more brisket than one could possibly smoke/BBQ in a lifetime. Savory? Not so much. Not one jar to be had. So I just bought a commercial brand of Italian and added to it. Still came out nice.

    Overall, a fantastic recipe!

  2. Hm…I don’t see my comment here, after refreshing the page. If it was just waiting to be moderated or something and hasn’t shown up yet, please delete this so my long comment doesn’t show up twice, taking up space here! Thanks :)

    Hi,
    I’m so excited to make this (especially after reading all your great feedback)! I’m wanting to get to work on it this morning, so it’s ready for dinner after my husband gets home from work today…but I had a couple questions.
    ~Which size crockpot would you recommend?
    I have a larger oblong/oval one, and a normal circular sized one. Didn’t know if it’s more ideal for the bird to be almost submerged in all the liquid, or go bigger for it to spread out around it and potentially have all the garlic and onion make contact with the bottom’s surface instead of stacked up.
    ~Apart from peeling garlic do you leave them completely whole? I’m used to cutting off the tougher tips of the cloves, but I haven’t cooked with whole cloves much before, just minced. Didn’t know if removing the tips would make it too strong, or if it would be even tastier that way, etc.
    ~And which side up, for the bird? Maybe it depends on which pot size is used? I liked the sound of that golden crispy skin from one reader!

    Can you tell I’m still a novice chef? ;)
    Thank you for your time, help, and consideration in reading and hopefully replying to this. I look forward to hearing from you. Happy Fall!

    (PS- I don’t see a button to subscribe to followup comments [love those], but I guess I’ll just check back manually.)

  3. Hi,
    I’m so excited to make this (especially after reading all your great feedback)! I’m wanting to get to work on it this morning, so it’s ready for dinner after my husband gets home from work today…but I had a couple questions.
    ~Which size crockpot would you recommend?
    I have a larger oblong/oval one, and a normal circular sized one. Didn’t know if it’s more ideal for the bird to be almost submerged in all the liquid, or go bigger for it to spread out around it and potentially have all the garlic and onion make contact with the bottom’s surface instead of stacked up.
    ~Apart from peeling garlic do you leave them completely whole? I’m used to cutting off the tougher tips of the cloves, but I haven’t cooked with whole cloves much before, just minced. Didn’t know if removing the tips would make it too strong, or if it would be even tastier that way, etc.
    ~And which side up, for the bird? Maybe it depends on which pot size is used? I liked the sound of that golden crispy skin from one reader!

    Can you tell I’m still a novice chef? ;)
    Thank you for your time, help, and consideration in reading and hopefully replying to this. I look forward to hearing from you. Happy Fall!

    (PS- I don’t see a button to subscribe to followup comments [love those], but I guess I’ll just check back manually.)

  4. I think that this would have been better if I had a better sense of spices and salt quantities. Also, I used fresh garlic (not pre-peeled) and to peel it quickly, I smash the clove, which may make it more intense. I love garlic, but felt like this had a little too much. I would use two heads instead of three next time, and it needed more salt. The skin was not crispy on mine like another commenter, but the meat did fall right off the bone. Overall, it is quite tasty and very easy to make. But I think it will be better next time!

  5. This is crocking as we speak! I can’t wait to get home from work and smell this meal from the front door… one of my favorite things about crocking dinners!
    Of course… I’m eager to taste this too. I have no doubts it will be amaze-balls!

  6. I’m VERY new to Paleo, and only first heard of it a few months ago at my gym. After months of research and recipe stockpiling, I feel like I’m ready to take on this new lifestyle! And after reading through most of the comments here, I have come to the conclusion that this recipe will be my first ever Paleo meal, and I am excited!
    Thanks George, I can’t wait to sink my teeth into this!

  7. This looks yummy! Will make soon. I would keep the carcass and make some stock too! :) thanks for recipe!

  8. I made this last night and it was probably the best thing I’ve made in the slow cooker to date (although I haven’t had it long!). So easy, and so hearty. The chicken skin on top was delicious and crispy.

    I only had one whole garlic, so I bruised each clove a bit as I think it helps to release the garlic flavour. I think there were only about 15 cloves, but it still had a fantastic flavour. I’m looking forward to trying it with more!

    I cooked it on slow for 6 hours, and then it sat for over 5 hours on the “keep warm” setting until I got home from work. A super rich, dark, flavourful broth had formed by then, and the chicken was melting off the bones.

    Also, I put the chicken breast-side down in the slow cooker, as breast meat can be dry and tasteless. This allowed it to absorb more of the flavours from the broth, and prevented it drying out (especially as I knew I’d be leaving it for quite a long time).

    Can’t wait to go home and eat the left overs tonight. Thank you George!

  9. I’m making this tomorrow. Just a quick question. How big was your chicken? I have an 8 lb and was going to adjust accordingly. Also what did you have with it? Just curious

  10. I just got a new slow cooker (my old one started getting cracks in it) and it says that I must always cover the food with enough water or stock so as not to cause the slow cooker to crack, I am guessing that slow cooker and crock pot are the same thing, did anyone find that not using any liquid caused problems or shortens the life of the slow cooker?

    1. You don’t need to add liquid, I have been using my same crock pot for 3 years almost daily and very rarely add liquid to most dishes. This dish produces enough of its own liquid once the cooking starts

    2. I have never had any problems with cracks in my crock pot from not using enough liquid. I just made this recipe for dinner, and the juices from the lemon and the chicken almost cover the chicken when it is done cooking.

  11. Made this for the lady for Valentine’s dinner a few days ago. Used 4 chicken breasts totaling 4 pounds rather than a whole chicken, also see 80 cloves of garlic instead of 40. It was perfect! The chicken just fell off the bone and melted in our mouths! Thanks for the great recipe! I’ll definitely check out your other recipes.

  12. Fantastic recipe, George Bryant! I made it with four chicken breasts–about 4.5 pounds–instead of a whole chicken. I flipped the breasts every two hours. The chicken fell off the bones and melted in our mouths! My girlfriend loved it, and for anyone worried about using 40 cloves of garlic, it was barely noticeable…you could probably up the amount to 80-100 cloves. Thanks again for the recipe, George!

  13. Silly question but I want to make sure I do this recipe right. I had planned on serving this meal this evening to a redeploying GB but, go figure, his flight was delayed. Can I let the chicken cool and refrigerate it until tomorrow night, then reheat in the crockpot?? If so, should I wait until tomorrow night to shred the meat?? At least my entire house seems amazing!! (THANK YOU!!)

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