Is there anything more comforting than the aroma of a roasting chicken filling the house on a Sunday? This recipe takes that classic family dinner and makes it unbelievably easy. By using your slow cooker, you get the most tender, fall-off-the-bone chicken imaginable, with almost zero effort. We’re pairing it with a tangy, creamy ‘Sunday Sauce’ that will have everyone asking for seconds. It’s the perfect main course to serve alongside our favorite Cauliflower Mash for a truly memorable meal.
Ingredients
• Chicken
• 1 whole chicken, about 3.5 to 4 pounds or 1.6 to 1.8 kg
• 4 tablespoons or 57 g butter, softened
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• Zest and juice of 1 lemon
• Sunday Sauce
• ½ cup or 115 g mayonnaise
• ¼ cup or 60 g full-fat sour cream
• 2 tablespoons whole-grain mustard
• 1 small scallion, green and white parts finely chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
Instructions
1. Prepare the Chicken: Pat the entire chicken dry with paper towels. This is key for getting the seasonings to stick. Generously rub the softened butter all over the skin and place the chicken breast-side up in your medium or large slow cooker.
2. Season Generously: In a small bowl, combine the salt, rosemary, thyme, garlic powder, paprika, pepper, and lemon zest. Mix well, then rub this seasoning blend evenly over the entire buttered surface of the chicken. Drizzle the fresh lemon juice over the top.
3. Cook Low and Slow: Cover the slow cooker and cook on the Low setting for 5 to 6 hours. The chicken is done when it’s incredibly tender and the internal temperature reaches 165°F or 74°C.
4. Make the Sunday Sauce: While the chicken is cooking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sour cream, whole-grain mustard, chopped scallion, and lemon juice. Season with salt and pepper to your liking. Cover and refrigerate until ready to serve.
5. Rest and Serve: Carefully remove the chicken from the slow cooker and transfer it to a cutting board. Let it rest for 10 minutes before carving. This allows the juices to redistribute for a moister chicken. Serve slices of the chicken with generous dollops of the Sunday Sauce.
Nutritional Information
• PER SERVING: 781 CALORIES ★ FAT 62 G (71%) ★ NET CARBS 2 G (1%) ★ PROTEIN 49 G (25%)
Pro Tips
• For a crispy skin, carefully transfer the cooked chicken to a baking sheet and place it under your oven’s broiler for 3-5 minutes, watching closely until the skin is golden brown and crisp.
• Don’t discard the liquid in the slow cooker! Strain the drippings and use them to make a delicious gravy or save them as a flavorful chicken broth for future recipes.
• The Sunday Sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will meld together even more.
• Elevate the flavor by placing a few aromatics inside the chicken cavity before cooking, such as a halved onion, a few garlic cloves, or fresh herb sprigs.
FAQ
Q: How do you get crispy skin on a slow cooker chicken
A: For crispy skin, carefully transfer the cooked chicken to a baking sheet after it’s done in the slow cooker. Place it under your oven’s broiler for 3-5 minutes, watching closely until the skin becomes golden brown and crisp.
Q: Can I make the Sunday Sauce ahead of time
A: Yes, the Sunday Sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Making it ahead allows the flavors to meld together even more.
Q: What should I do with the liquid left in the slow cooker
A: Do not discard the liquid from the slow cooker. You can strain these flavorful drippings and use them to make a delicious gravy or save them as a rich chicken broth for future recipes.
Q: What is the correct internal temperature for cooked chicken
A: The chicken is fully cooked and safe to eat when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F or 74°C.
