In On Tuesday 2nd Oct, 2018

Slow-cooker lemon and herb chicken

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Starts at 60 with Polident

A dinner dish that will please absolutely everyone who tries it.

Succulent, tender and packed with flavour is the best way to describe this incredible slow-cooked chicken. This dish is not only super easy to make, but using the slow cooker means you can prepare it in the morning and leave it all day to do its thing without having to worry about the meat being overcooked. The easiest way to ensure a deliciously lemony, herby flavour here is to place the whole chicken on a bed of chopped lemon, herbs and garlic. That way, as the slow cooker heats and the steam rises, all those lovely flavours will make their way into the meat to create the most mouthwateringly delicious chicken. Serve with a side of greens, roast veggies and gravy and enjoy! 


  • 5 whole lemons, plus 1 extra sliced 
  • 3 heads of garlic
  • Bunch fresh rosemary or thyme
  • 1 whole chicken (about 2kg)
  • All-purpose steak seasoning, or salt and pepper


  1. Cut 4 lemons and 2 garlic heads in half and put in bottom of slow cooker. Sprinkle herbs on top, reserving a few sprigs for later. 
  2. Season chicken well, inside and out with all-purpose steak seasoning or salt and pepper.
  3. Cut remaining garlic head cut in half, and quarter remaining lemon. Stuff chicken with garlic and lemon, then place chicken in slow cooker on top of herbs.
  4. Cover top of chicken with lemon slices and remaining herbs.
  5. Turn slow cooker to high, and cook for 4 – 6 hours. Test chicken is cooked by inserting a knife or skewer into breast and leg. Juices will run clear when cooked. Once cooked, turn off slow cooker and leave chicken inside to rest for 15-20 minutes.
  6. Remove from slow cooker, carve and serve. Liquid from slow cooker can be used to make a gravy.
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