Slow-Cooked Whole Chicken
Slow Cooker Whole Chicken
Cooking a whole chicken in a slow cooker is a simple way to achieve tender, rotisserie-style meat without constantly watching the oven. The low, steady heat gently breaks down the connective tissues, leaving the chicken incredibly juicy and easy to pull apart. As it cooks, the chicken also releases flavorful juices that create a rich broth. A quick broil at the end can give the skin a beautiful golden finish.
Ingredients
- Whole chicken (giblets removed): 3½–4½ pounds
- Kosher salt: 2 tsp
- Garlic powder (or about ¾ tsp minced garlic): 2 tsp
- Black pepper: 1 tsp
Instructions
1. Prepare the Chicken
Take out the giblets if they’re inside the cavity. Pat the chicken dry thoroughly, both inside and outside.
Tip: Drying the skin helps the seasoning adhere better and prevents it from becoming soggy during cooking.
2. Season the Bird
In a small bowl, combine the salt, pepper, and garlic powder. Rub the seasoning mixture all over the chicken, including inside the cavity, to distribute the flavor evenly.
3. Place in the Slow Cooker
Set the chicken in the slow cooker with the breast facing up. There’s no need to add liquid, as the chicken will release its own juices while cooking.
If you want the chicken slightly raised above the juices, place it on three small balls of crumpled aluminum foil.
4. Cook
Cover and cook on Low for 6–7 hours or High for 3½–4 hours. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.
5. Rest and Crisp the Skin
Carefully remove the chicken—it will be very tender. Let it rest for about 10 minutes before carving.
For crispier skin, transfer it to a baking sheet and broil for 3–5 minutes until the skin turns golden and slightly crisp.
6. Serve
Carve the chicken and serve warm. Save the juices left in the slow cooker—they make a flavorful sauce for the chicken or a great base for homemade soup.
