Slow Cooker Garlic Butter Chicken — Step-by-Step, SEO-Optimized Recipe

Meta title: Slow Cooker Garlic Butter Chicken — Juicy, Easy One-Pot Dinner
Meta description: Slow Cooker Garlic Butter Chicken — a tender, flavorful whole chicken with garlic-lemon butter. Set it, forget it, then broil for crisp skin. Prep 10 min, cook 4–8 hrs.

A super-easy, wildly satisfying dinner: whole chicken rubbed (and tucked!) with garlic-butter, slow-cooked until tender, then optionally broiled for a golden, crispy skin. Great for weeknights or a low-effort weekend roast that practically carves itself.

At a glance

• Prep: 10 minutes

• Cook: 4–4½ hours (High) or 7–8 hours (Low) for a 4–5 lb whole chicken

• Total: 8 hr 10 min (including resting + optional broil)

• Servings: 6 (approx)

• Estimated calories: ~505 kcal / serving (see Nutrition section and assumptions below)

Ingredients

• 1 whole chicken, 4–5 lb (1.8–2.3 kg), giblets removed, patted dry

• ½ cup (≈113 g) unsalted butter, softened

• 8 cloves garlic, minced (≈24 g)

• Zest and juice of 1 lemon

• 2 tsp kosher salt (adjust to taste)

• 1 tsp freshly ground black pepper

• 4 large aluminum foil balls (to elevate chicken in the slow cooker)

• 1 lemon, sliced (optional, placed around chicken)

• Optional: fresh thyme/rosemary sprigs, 1 tbsp olive oil, 1 tsp smoked paprika

Equipment

• 5–7 quart slow cooker (crockpot) with lid

• Small bowl for garlic butter

• Spoon, knife, cutting board, tongs

• Kitchen thermometer (instant-read) — essential for food safety

• Oven broiler or oven-safe slow cooker insert / rimmed baking sheet (for crisping skin)

Step-by-step directions

1. Prep the bird (2–3 minutes)

Remove giblets and pat the chicken thoroughly dry with paper towels — dry skin crisps better if you broil later. Tuck the wing tips under the body.

2. Make the garlic-lemon butter (2 minutes)

In a small bowl combine:

• ½ cup softened butter

• 8 minced garlic cloves

• Zest and juice of 1 lemon

• 2 tsp kosher salt

• 1 tsp black pepper
  Optional: stir in 1 tbsp chopped fresh thyme or rosemary.

Mix until smooth.

3. Get the butter under the skin

Using your fingers or a small spoon, gently loosen the skin over each breast (and thighs if possible) — be careful not to tear it. Place about 1 tablespoon of the garlic butter under the skin on each breast side and spread gently toward the bone. Rub the remaining butter all over the outside of the skin. This keeps the meat flavorful and moist.

4. Elevate the bird in the slow cooker

Make 4 large foil balls and place them in the bottom of the slow cooker. Set the chicken on top of the foil balls (breast side up). Tuck lemon slices and any herb sprigs alongside the chicken. Elevating prevents the chicken from sitting in its liquids and helps more even cooking.

5. Slow cook

Cover and cook:

• High: 4–4½ hours (for 4–5 lb chicken)

• Low: 7–8 hours

Cooking times vary by slow cooker and chicken size. The chicken is done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C) measured with an instant-read thermometer.

6. Rest the chicken

Carefully lift the chicken out and place it on a cutting board. Tent loosely with foil and rest 10–15 minutes — this lets juices redistribute and makes carving easier.

7. (Optional) Crisp the skin — broil method

If you want a golden, crispy skin (highly recommended):

• If your slow cooker insert is oven-safe: place the insert under the broiler for 4–5 minutes until skin browns. Flip and broil another 4–5 minutes if desired.

• If not oven-safe: transfer the chicken to a rimmed baking sheet and broil in a preheated oven for 4–5 minutes per side, watching closely to avoid burning.

8. Carve & serve

Carve the rested chicken and spoon any pan juices over the meat. Serve with mashed potatoes, roasted vegetables, rice, or a crisp green salad.

Tips for success

• Thermometer is a must. Rely on internal temp (165°F / 74°C) rather than time alone.

• Don’t skip under-skin butter. It deeply flavors breast meat and prevents drying.

• Foil balls = air circulation. They help the bird cook more evenly and keep the bottom from stewing.

• To avoid soggy skin: remove lid for the last 30 minutes of cooking on low (if safe for your cooker) to let steam escape, then broil for crispness.

• Add veggies: place carrots, potatoes, and onions in the cooker under the foil balls to make a one-pot meal. Cut root veg into large chunks so they don’t overcook into mush.

Variations

• Herb-garlic butter: add chopped rosemary, thyme, or parsley to the butter.

• Spicy twist: mix ½ tsp smoked paprika and ¼ tsp cayenne into butter.

• Lemon-herb roast: add extra lemon slices and lemon thyme under the skin.

• Butter-free: use olive oil + garlic for a lighter fat source (skin won’t be as rich).

Make-ahead & storage

• Refrigerate: Store in airtight container for 3–4 days. Reheat gently in the oven at 325°F (160°C) until warmed through.

• Freeze: Carved meat freezes well up to 3 months. Thaw in fridge overnight before reheating.

• Leftover idea: Shred meat for tacos, sandwiches, creamy chicken pasta, or soup.

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Estimated Nutrition (per serving — approximate)

Estimate assumptions: recipe made with a 4.5 lb whole chicken, ½ cup butter (113 g), 8 cloves garlic; edible yield ~65% of whole chicken; 6 servings. Nutrient densities are approximations — your results will vary by chicken size, how much butter you actually use, and whether skin is eaten.

• Calories: ~505 kcal / serving

• Protein: ~60 g / serving

• Fat: ~46 g / serving

• Carbs: ~1–2 g / serving

If you swap to a smaller chicken, reduce butter, or remove skin, calories and fat will fall substantially. For precise tracking, weigh final portions and use your nutrition app.

Food safety note

Always ensure poultry reaches 165°F (74°C) in the thickest part (thigh) — this kills harmful bacteria. Let the chicken rest 10–15 minutes before carving.

enjoy!