- 4-5 lb. whole chicken, giblets removed
- 3 onions, halved, then each half cut in quarters
- 4 garlic cloves, peeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 9 sprigs fresh thyme
- 1/2 teaspoon ground black pepper
- 1/4 cup low sodium soy sauce
Spray or grease inside of slow cooker. Scatter 2 of the cut onions over the bottom, separating the onion layers. Add 2 garlic cloves, along with 1 rosemary sprig. 1 sage sprig, 3 thyme sprigs. Place chicken inside slow cooker with legs and open cavity pointed up. Sprinkle black pepper inside chicken cavity and stuff in 1 rosemary sprig, 1 sage sprig, 3 thyme sprigs, 2 garlic cloves, and the remaining cut onion; pour soy sauce into chicken cavity. (Some soy sauce will run out of the chicken into the slow cooker, and some will remain inside chicken to flavor it from the inside.) Place chicken breast side down, cover, and cook on low for 5-6 hours until instant read thermometer inserted in thickest part of breast meat registers 165 degrees. Do not overcook chicken, in order to avoid dry, stringy texture.
Remove chicken to platter with breast side up, cover with foil, let rest for 15-30 minutes to allow juices to settle in meat.
Meanwhile, use slotted spoon to remove caramelized onions; set aside. Pour broth the remains in bottom of slow cooker through wire mesh strainer to remove solids. Allow liquid to settle and spoon off fat (or use a grease separator). Keep warm to serve with chicken. Strained broth may also be used to make thickened gravy, if desired. May be diluted with an equal amount of additional chicken broth, if more volume is needed.
Cut chicken into pieces and arrange on platter, spoon onions over top, and ladle on warmed broth or serve with gravy. Salt chicken to taste, if necessary.
Chicken may also be shredded or chopped, refrigerated or frozen, for use in other recipes.