Slow Cooker Herb Roasted Chicken

Taken from the everyday low-carb slow cooker cookbook

In a pitcher , stir together the water , salt , and 1 / 2 tsp of pepper , 1 tsp each of rosemary , thyme , and oregano.

Whisk to combine.

Set aside.

Place the chicken into a large zip-top bag.

Pour reserved liquid mixture into the bag and seal.

Place the bag into a large bowl and refrigerate for 12-24 hours.

When ready to cook , coat the slow cooker crock with cooking spray.

Drain and discard the marinating liquid and place the bird into the slow cooker.

Rub the bird with the olive oil , then sprinkle with the remaining 1 / 2 tsp pepper , 1 tsp rosemary , 1 tsp thyme , and 1 tsp oregano.

Turn the bird breast-side down in the crock.

Cover and cook on low for 6 hours.

Check doneness with an instant-read thermometer.

When done , let the bird rest in the covered slow cooker for 10 min before serving.

water, kosher salt, black pepper, rosemary, thyme, oregano, roasting chickens, olive oil, cooking spray