Tender Slow-Cooked Whole Garlic Chicken
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein30gram
Ingredients
- Whole chicken (about 1.5 kg / 3.3 lbs), fresh and thawed if frozen. Choose a plump, well-shaped bird for even cooking.1 piece
- Garlic cloves, peeled (fresh is best for flavor)8 piece
- Olive oil (extra virgin for best flavor)2 tbsp
- Salt (fine sea salt recommended for even seasoning)1.5 tsp
- Black pepper (freshly ground for aroma)1 tsp
- Dried thyme or rosemary (optional for extra aroma)1 tsp
- Lemon (optional, for stuffing to add freshness)1 piece
This slow-cooked whole garlic chicken recipe yields tender, juicy chicken packed with rich garlic flavor. Cooking the chicken slowly allows it to absorb the aromatic garlic and remain moist without the worry of burning. Total ingredient cost is approximately $10 / €9 / £8 / ₹750, making it an economical and satisfying meal. This dish is around 350 kcal per serving, suitable for a balanced diet. The recipe is easy in complexity and takes about 4.5 hours including preparation and cooking time. Food safety is emphasized, with clear instructions on how to reach the safe internal temperature for poultry to protect your health.
Preparation instructions
Preheat the slow cooker
1Turn your slow cooker to the low setting. This slow and steady heat will allow the chicken to cook gently, making it juicy and tender.
Prepare the garlic and chicken
2Peel the garlic cloves. Rinse the chicken inside and out under cold water, then pat dry completely with paper towels. Dry skin helps it crisp slightly during cooking.
Season the chicken
3Rub the entire chicken with olive oil. Season generously inside and out with salt, pepper, and dried herbs if using. Stuff the cavity with garlic cloves and, if desired, a halved lemon for extra flavor.
Place chicken in slow cooker
4Put the chicken breast side up in the slow cooker. Tuck the wing tips under the body to prevent burning.
Cook the chicken slowly
5Cover and cook on low for 4 to 5 hours. Begin checking at 4 hours. The chicken is done when its thickest part of the thigh reaches an internal temperature of 74°C (165°F) using a meat thermometer. This ensures safety from harmful bacteria.
Rest before serving
6Once cooked, carefully remove the chicken and let it rest for 10-15 minutes before carving. This helps juices redistribute for moist meat.
Cooking Tips
-Always use a meat thermometer to verify the internal temperature, especially near the bone in the thigh — 74°C (165°F) is the safe minimum for poultry.
-Avoid cross-contamination by washing hands, utensils, and surfaces thoroughly after handling raw chicken.
-You can add vegetables like carrots, potatoes, or onions to the bottom of the slow cooker for a one-pot meal; just cut them into chunks and place before adding the chicken.
-If you want crispier skin, you can place the cooked chicken under a hot broiler for 3-5 minutes after slow cooking. Watch closely to avoid burning.
Equipment Needed
- Slow cooker (crockpot)
- Meat thermometer
- Tongs or kitchen gloves
- Paper towels
- Cutting board
- Knife
Shopping List
- [ ] Whole chicken (~1.5 kg): Approx $7. Choose fresh or completely thawed frozen chicken with intact skin.
- [ ] Fresh garlic: Approx $0.50. Look for firm cloves without mold or sprouts.
- [ ] Olive oil: Approx $1 for quantity used. Use extra virgin for best taste.
- [ ] Salt and black pepper: Pantry staples.
- [ ] Dried thyme or rosemary (optional): Pantry staple.
- [ ] Lemon (optional): Approx $0.50. Pick fresh, firm lemon with smooth skin.
Total Approximate Cost: $10
FAQ
Can I use frozen chicken for this recipe?
Yes, but make sure the chicken is fully thawed in the refrigerator before cooking to ensure even cooking and food safety.
How do I check if the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. It should read at least 74°C (165°F) to be safe to eat.
Can I add vegetables to the slow cooker?
Yes! You can add chopped vegetables like potatoes, carrots, or onions at the bottom before placing the chicken on top for a complete meal.
What if I don’t have a slow cooker?
You can roast the chicken in the oven at 160°C (320°F) for about 1.5 to 2 hours. Use a meat thermometer to check doneness.
How should I store leftovers?
Cool leftovers promptly, then store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.