- One whole chicken, rinsed and patted dry (I used a 7 1/2 pound chicken)
- 2 stalks of celery, chopped into large pieces
- 2 sprigs fresh thyme (or 3/4 teaspoon dried, divided)
- 2 sprigs fresh rosemary (or 3/4 teaspoon dried, divided)
- 2 sprigs fresh sage (or 3/4 teaspoon dried, divided)
- 2 springs fresh Italian parsley (or 3/4 teaspoon dried, divided)
- 40 cloves garlic (various versions say to use peeled or unpeeled garlic — I used peeled garlic from a jar)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 loaf of French bread (optional)
- Place 1 sprig of each of the herbs and 10 garlic cloves inside the cavity of the chicken (or, if using dried herbs, place 1/4 teaspoon of each inside the cavity).
- Put celery on the bottom of slow cooker. Place chicken on top.
- Add remaining garlic around the chicken and chop the remaining herbs and sprinkle on top of the chicken.
- Cover and cook on high 4-6 hours (it took my 7 1/2 pound chicken just about 6 hours to cook completely; smaller chickens will take less time) or on low 8-10 hours.
- When done, use garlic to flavor gravy and/or spread on slices of French bread with a knife.
- The garlic spread on the bread is so good. I had to limit myself to two thin slices with garlic spread on them, but I could have eaten an entire loaf of bread like that. (In fact, I think my 11-year-old ate half the loaf.)
- I’ve got a ton of leftovers. I think they’ll be perfect in a pot pie and even in chicken salad.
- I purposely did not make mashed potatoes with this because I'm trying to lose weight and mashed potatoes with gravy are a particular weakness, but mashed potatoes would have been perfect with this chicken.
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