Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6-8

1 large onion cut into thick slices
6 lightly crushed cloves of garlic
1 cup of chicken broth
3 tablespoons of melted unsalted butter
1 teaspoon of dried rosemary

1 teaspoon of dried sage
½ teaspoon of dried thyme
1 teaspoon of salt
¼ teaspoon of freshly ground black pepper
1 chicken (1kg)


  1.  Combine the onion, garlic, and chicken stock in the slow cooker.
  2.  In a small bowl, mix together the butter, rosemary, sage, thyme, salt and pepper.
  3. Rub the spice mixture all over the chicken (make sure it is dry before doing this). Place the chicken, breast side down, on top of the onion.
  4.  Cover and cook over low heat for 8 hours, or until the thickest part of the chicken leg reaches a temperature of 75 ° C.
  5.  Carefully remove the chicken and place it on a tray or rimmed baking sheet.
  6. Lightly stretch the chicken with
    aluminum foil and let it rest for 10 minutes. Remove the onion, garlic and broth.


Calories 162

Fats 5

Fibers 7

Carbohydrates 1.5 g

Proteins 4