Slow Cooker Whole Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 20 mins
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Servings
6 servings (1 cup each)
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Calories
359 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Whole Chicken
Description
The Slow Cooker Whole Chicken recipe features a whole chicken rubbed with a spice blend consisting of olive oil, paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. The seasoned chicken is placed in a slow cooker and cooked for several hours, either on low or high setting, until the internal temperature reaches 165°F, ensuring thorough cooking while maintaining moisture.
The slow cooking method yields juicy meat with flavors from the herb and spice paste absorbed into the skin and flesh. The optional trussing step helps the bird cook evenly and keeps the skin intact. For those who prefer crispy skin, transferring the chicken to a baking sheet and broiling briefly at the end adds a browned, crisp texture.
The cooked chicken can be carved and served as an entree for multiple servings, commonly around six for a 4-pound bird. It works well as a main dish for family dinners or meal prep. Leftovers can be stored in the refrigerator for a few days.
Substitutions include using parts such as breasts or thighs instead of a whole bird. The recipe provides approximate seasoning amounts and reminds to test for doneness with a meat thermometer. Resting the meat after cooking allows juices to redistribute before carving.
Ingredients
- 1 (4 to 5 pound) chicken see note 1, whole
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 1/2 teaspoons thyme dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt freshly ground
- black pepper freshly ground
Instructions
- Set chicken on a rimmed baking sheet or other clean work surface. Remove giblets and pat chicken dry with paper towels.
- In a small bowl, whisk together the olive oil, paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper) to make a paste.
- Rub spice mixture all over the chicken, then truss if desired (optional but recommended). Place in the bottom of a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. The internal temperature should reach 165 degrees when tested with a meat thermometer near the legs.
- For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked chicken to a rimmed baking sheet.
- Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the chicken to a carving board and tent with aluminum foil and allow to rest for 15 minutes. Carve and serve.
Notes
- Chicken pieces can replace the whole bird if desired, adjusting cooking time accordingly.
- Trussing helps the chicken cook evenly and keeps the breast skin from splitting but is optional.
- A 4-pound bird yields about six 1-cup servings of cooked meat.
- Store leftover cooked chicken covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 109mg | 36% |
| Sodium | 103mg | 4% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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