Slow Cooker Roast Chicken with Lemon – Easy Peasy

We eat a lot of chicken in our house. Probably more chicken than my husband would like. But, I love chicken. Let me recap a quick conversation I once overheard in an elevator in D.C.:

Woman 1: What’s for lunch today?

Woman 2: Chicken.

Woman 1: You had chicken for lunch yesterday!

Woman 2: I know. I can’t get away from the bird.

I love that. I can’t get away from the bird either. Chicken is tasty!

I’m working from home now, but that doesn’t mean I have a lot of extra time on my hands. My slow cooker is still my best friend as a busy mom of two. I feel compelled to share the easiest slow cooker meal with you. It’s so easy it almost feels like cheating. For working parents gone all day, this recipe is for you because it takes 8-10 hours to cook.

Slow Cooker Roast Chicken With Lemon

Start drooling now, because here is slow cooker roast chicken with lemon.  The recipe is basically A) put the chicken in the slow cooker, B) add a sliced lemon and salt and pepper to taste and C) close the lid. But, for the sake of writing, I’ll try to draw it out a wee bit.

Slow Cooker Roast Chicken with Lemon


– 1 whole chicken/fryer [Note: grocery stores have sales on these sometimes. The bird tonight cost $3.81 – for a family of four, that’s money in the bank friends!]

– 1 lemon – sliced in half

– salt and pepper to taste [I like to use kosher salt and coarse black pepper, but anything will work here.]


– Remove the neck (for this city girl, kinda gross) and place the bird in the slow cooker.

– Squeeze the lemon juice over the bird and add the lemon halves (rind and all) to the slow cooker.

– Sprinkle salt and pepper to taste over the bird.

– Close the lid. I say this because it is very important to have the lid firmly closed on a slow cooker in order to cook properly. And, remember, no peeking! You’ll let the steam escape and that is bad, for lack of a better reason.

– Set your slow cooker on LOW for 8-10 hours. By the time you return home your house will smell heavenly and the chicken is so moist and tender it just falls off the bone.

It’s easy to make a quick gravy from the drippings. Strain the juices into a saucepan using a fine mesh colander. Add 1-2 Tablespoons of flour and whisk together on low heat. This gravy is to die for because it has a light, lemony flavor.

I am serving this with instant mashed potatoes (hey, at least I’m honest!) and steamed carrots.