Butter Herb Chicken 4-Ingredient Slow Cooker. Made this for Mom last year and she called me twice asking how it was so tender. Some things you just can’t explain.
This easy slow cooker chicken uses just 4 things to make a super juicy bird that moms love. Butter and herbs make it taste yummy and fall-apart soft, like from old church dinners. Cook a whole chicken low and slow—no extra water needed. It turns out golden and tasty, perfect for family meals with potatoes or veggies. (50 words)
Butter Herb Chicken Slow Cooker
Servings: 4-6
Ingredients
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1 whole chicken (3 1/2 to 4 1/2 pounds), take out giblets and pat super dry
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1/2 cup (1 stick) melted butter with no salt
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2 tablespoons dried Italian seasoning or mixed herbs like parsley, thyme, oregano, and basil
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2 teaspoons kosher salt (or 1 teaspoon regular table salt)
Butter Herb Chicken: Directions
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Get chicken ready: Put chicken on a clean board. Take giblets out of the inside. Wipe it very dry everywhere, even inside, with lots of paper towels. Dry skin helps it turn pretty and golden.
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Add flavors: Mix melted butter, herbs, and salt in a bowl till wet and even. Put chicken breast up. Pour and rub the mix all over the skin and inside with hands or a brush. If butter sits under, scoop it up and rub on top.
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Put in cooker: Place chicken breast up in a plain oval slow cooker (5-7 quarts is best). No water or broth—the chicken makes its own juice, and butter keeps it wet.
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Cook slow: Put lid on. Cook on LOW 6-7 hours till super soft. Check thick thigh hits 165°F with thermometer (don’t touch bone). Meat should pull off bone easy when you lift a leg.
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Crisp skin if you want: Lift hot chicken with two big spoons to a baking pan. Spoon some juices on top. Broil 6-8 inches from heat 3-6 minutes till golden and crunchy. Watch it! Turn pan for even color.
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Rest and eat: Wait 10-15 minutes so juices stay in. Spoon warm butter juices over slices. Cut into breasts, thighs, legs, and wings. Serve extra juice aside.
Easy gravy option: Pour juices in a pot, skim fat. Heat to bubble. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir in, cook 2-3 minutes till thick. Add salt if needed.
Serve with mashed potatoes, noodles, green beans, corn, or bread to soak up juices. Add carrots or potatoes if you like!