Slow Cooker Whole Chicken
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
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
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Combine the delicious flavor of Rotisserie Chicken with the convenience of your crockpot. This Slow Cooker Whole Chicken has the same spice blend as the store-bought chickens, but they are fresh and made by you, with love.
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Ingredients
- 1 (4 to 5 pound) whole chicken (see note 1)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
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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.
Equipments used:
Notes
- Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken.
- Trussing the chicken: This falls under "optional but recommended." Trussing your chicken ensures an evenly-cooked, juicier bird, and you have less chance of the skin on the breast splitting open while it cooks.
- Yield: The exact yield depends on my many factors: the size of the chicken, the weight of the bones, and how well you carve it up. For a 4-pound bird, you should have at least 6 cups of meat, enough for 6 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
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
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
541IU
(11%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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