Slow Cooker Herb Roasted Chicken

1. 1

   In a pitcher, stir together the water, salt, and 1/2 tsp of pepper, 1 tsp each of rosemary, thyme, and oregano; whisk to combine.

2. 2

   Set aside.

3. 3

   Place the chicken into a large zip-top bag; pour reserved liquid mixture into the bag and seal.

4. 4

   Place the bag into a large bowl and refrigerate for 12-24 hours.

5. 5

   When ready to cook, coat the slow cooker crock with cooking spray.

6. 6

   Drain and discard the marinating liquid and place the bird into the slow cooker.

7. 7

   Rub the bird with the olive oil, then sprinkle with the remaining 1/2 tsp pepper, 1 tsp rosemary, 1 tsp thyme, and 1 tsp oregano.

8. 8

   Turn the bird breast-side down in the crock.

9. 9

   Cover and cook on LOW for 6 hours; check doneness with an instant-read thermometer (it should register 170).

10. 10

    When done, let the bird rest in the covered slow cooker for 10 min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.