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I’ll admit — for years I overlooked cooking a whole chicken in the slow cooker. But once I finally tried it, I wondered why I waited so long! This Slow Cooker Rosemary Chicken is simple, fragrant, and incredibly tender, with almost no hands-on time.
Fresh rosemary, thyme, garlic, and onion infuse the chicken beautifully as it slow cooks, creating meat that is moist and delicious — and far more flavorful than most store-bought rotisserie chickens. Best of all, this recipe is naturally WW-friendly and makes enough for multiple meals throughout the week.
If you love set-it-and-forget-it meals that taste like you spent hours in the kitchen, this one’s for you.
Table of Contents
- Why I Love This Slow Cooker Rosemary Roast Chicken
- Ingredients & Substitutions
- WW Points in Slow Cooker Roast Chicken?
- How to Cook Slow Cooker Rosemary Roast Chicken Step-by-Step
- Recipe Notes & Variations
- Serving Suggestions
- Storage & Leftovers
- Ways to Use Leftover Chicken
- Slow Cooker Rosemary Chicken Recipe
- More WW-Friendly Slow Cooker Chicken Recipes
- Make Healthy Eating Even Easier
Why I Love This Slow Cooker Rosemary Roast Chicken
I’ve roasted a lot of chickens over the years, but this slow cooker rosemary chicken completely surprised me with how easy — and delicious — it is. Here’s why it continues to be one of my go-to recipes:
- Hands-off cooking at its best. Once everything is seasoned and in the slow cooker, you can walk away and come back to perfectly tender chicken hours later.
- Moist, juicy meat every time. Slow cooking ensures the chicken stays wonderfully moist without babysitting the oven.
- Fresh herbs = amazing aroma. The rosemary, thyme and garlic infuse the meat beautifully and make the whole house smell heavenly.
- So much flavor for so little effort. This is truly minimal prep for maximum reward.
- Better than store-bought. I love a good Costco rotisserie chicken, but I think this one has better flavor.
- Versatile leftovers. The leftovers are great for sandwiches, salads, soups, wraps, or quick bowls.
- Zero-point protein. If you’re tracking WW points, skinless chicken is 0 points — making this an easy, lean protein to work into meal plans.
- Easy to customize. Switch up your herbs and seasonings or add lemon for more brightness.
Ingredients & Substitutions
- Whole roasting chicken – Any size that fits your slow cooker. Removing the skin before serving keeps it 0 points.
- Crushed garlic – Fresh, jarred, or granulated all work.
- Kosher salt – Enhances flavor; sea or table salt also fine.
- Onion – White, yellow, or sweet; wedges help flavor the cavity.
- Fresh rosemary – Classic pairing with chicken; dried can work in a pinch.
- Fresh thyme – Lovely earthy flavor; dried or Italian seasoning also work.
- Olive oil – Helps seasonings stick; use spray oil to lighten.
- Poultry seasoning – Provides classic flavor. Use herbs de Provence (affiliate link) or Italian blend instead.
- Seasoning salt – Optional but enhances flavor.
WW Points in Slow Cooker Roast Chicken?
According to my calculations, a 3-ounce serving of roast chicken without skin has:
WW Points: 0 To see your WW Points for this recipe and track it in the WW app. (You must be logged into WW on a smartphone or tablet.)
How to Cook Slow Cooker Rosemary Roast Chicken Step-by-Step
Ideal Slow Cooker Size: 6- to 7-Quart.
Step 1: Prep and Season Chicken
Remove the sack of chicken innards from inside the chicken and discard. Rub the inside of the chicken with garlic and Kosher salt. Stuff the onion wedges, rosemary and thyme sprigs into the chicken cavity. Place the chicken in the slow cooker. Rub the olive oil over the outside of the chicken. Combine the poultry seasoning and seasoning salt and sprinkle all over the outside of the chicken.
Step 2: Slow Cook the Chicken
Cover and cook on LOW for 4 to 6 hours, or until the meat is tender, the drumsticks move freely when you wiggle them, and the juices run clear when pierced with a sharp knife. Lift the chicken out of the slow cooker and onto a platter. Cover with foil to keep warm.
Step 3: Make gravy if desired
If desired, make a gravy right in the slow cooker: Stir together 1/4 cup cornstarch and 1/4 cup cold water until smooth. Pour mixture into the juices left in the slow cooker. Stir well. Cover and cook on high for about 10 to 15 minutes until thickened and bubbly. If the mixture gets too thick, thin to desired consistency with more water. Taste and add more salt and pepper if desired.
Recipe Notes & Variations
- Add lemon halves to the cavity for bright flavor.
- Swap rosemary for sage or thyme.
- Use bone-in thighs instead of a whole chicken if desired.
- For browned/crispier skin: broil for 3–5 minutes after cooking.
- Since it was the weekend, I took a few extra minutes to turn the liquid remaining in the slow cooker into the most delicious gravy.
- Keep in mind that the number of servings will vary depending on the size of your chicken.
Serving Suggestions
I served this slow cooker rosemary chicken with a simple green salad and slow cooker broccoli corn casserole. This chicken pairs well with:
- Steamed green beans
- Parmesan roasted asparagus
- Mashed potatoes or rosemary roasted potatoes
- Brown rice or quinoa
- Drizzle with the slow-cooker gravy — it’s worth the extra 10 minutes.
Storage & Leftovers
Store leftover chicken in an airtight container:
- Refrigerator: up to 4 days
- Freezer: up to 3 months (best shredded)
- Use leftovers for:
- Salads
- Sandwiches or wraps
- Burrito bowls
- Soups
- Quesadillas
- Casseroles
Ways to Use Leftover Chicken
- Stir into chicken noodle soup
- Toss with pasta, olive oil, Parmesan, & tomatoes
- Layer into enchiladas or tacos
- Add to Caesar or Greek salads
- Mix with yogurt + herbs for chicken salad
If you’ve made this Crock Pot Rosemary Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Rosemary Chicken Recipe
Ingredients
- 1 (4 to 5 pound) roasting chicken
- 1 tablespoon crushed garlic, I used jarred
- Kosher salt to taste
- 1/2 onion, cut into wedges
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon olive oil
- 1/2 teaspoon poultry seasoning
- 1 teaspoon seasoning salt or to taste
Instructions
- Ideal Slow Cooker Size: 6- to 7-Quart.
- Remove the sack of chicken innards from inside the chicken and discard.
- Rub the inside of the chicken with garlic and Kosher salt.
- Stuff the onion wedges, rosemary and thyme sprigs into the chicken cavity.
- Place the chicken in the slow cooker.
- Rub the olive oil over the outside of the chicken.
- Combine the poultry seasoning and seasoning salt and sprinkle all over the outside of the chicken.
- Cover and cook on LOW for 4 to 6 hours, or until the meat is tender, the drumsticks move freely when you wiggle them, and the juices run clear when pierced with a sharp knife.
- Lift the chicken out of the slow cooker and onto a platter. Cover with foil to keep warm.
- If desired, make a gravy right in the slow cooker: Stir together 1/4 cup cornstarch and 1/4 cup cold water until smooth. Pour mixture into the juices left in the slow cooker. Stir well. Cover and cook on high for about 10 to 15 minutes until thickened and bubbly. If the mixture gets too thick, thin to desired consistency with more water. Taste and add more salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Gooseberry Patch Slow-Cooker Recipes Cookbook (Everyday Cookbook Collection) (affiliate link)
More WW-Friendly Slow Cooker Chicken Recipes
If you liked this slow cooker rosemary roast chicken be sure to check out:
- Slow Cooker Chicken and Gravy – Cozy, comforting chicken cooked in a rich gravy — delicious over mashed potatoes, rice, or veggies.
- Easy 3-Ingredient Slow Cooker Chicken – My go-to when I need dinner with almost no effort. Just three simple ingredients make tender, versatile shredded chicken.
- 7 Ideas for Easy 2-Ingredient Slow Cooker Chicken – A roundup of super-simple flavor combinations to keep dinner interesting with minimal prep.
Make Healthy Eating Even Easier
If you enjoy simple, WW-friendly recipes like this one, you’ll love my Ultimate eCookbook Bundle. It’s packed with my best slow cooker, casserole, and family-friendly favorites—all with nutrition and WW Points already calculated for you. Perfect for busy weeknights, meal prep, or anytime you need quick inspiration.
I’ve been cooking whole chicken in the crockpot for years and it is a regular “go to” for me. Once cooked (with whatever herbs you like plus salt and pepper) it can be cut up for soup, chicken salad, etc., or simply sliced like this one with easy sides. It adapts to many flavors and can be served hot or cold. Nothing beats it for simple and good. I’ve used it in most of Martha’s rotisserie chicken recipes also – sometimes more tender and flavorful than the rotisserie variety.
Absolutely! My husband (who normally NEVER cooks) discovered cooking a whole chicken in a crockpot one day and now I come home about twice a month to the lovely smell of cooked chicken and a dinner hour where all I need to cook is the sides! I will be sure to pass your recipe along to him to try the next time. (Actually, I happen to know there is a chicken in the crockpot today. Yum.)