Slow Cooker Whole Chicken

🍗 Description:

This Slow Cooker Whole Chicken is tender, juicy, and full of flavor with a delicious blend of herbs and spices. It’s a simple, hands-off method for making a rotisserie-style chicken at home without the need for special equipment. Perfect for busy weeknights or meal prep.

 Ingredients for Slow Cooker Whole Chicken

• 1 whole chicken (3.5 to 4.5 lbs), giblets removed

• 1 tbsp paprika

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp dried thyme

• ½ tsp dried rosemary

• 1 tsp lemon zest (optional)

• 2 tbsp olive oil or melted butter

• 1 lemon, halved

• 4 garlic cloves, smashed

• 1 onion, quartered

• Fresh herbs (thyme, rosemary) – optional

• 3–4 carrots or celery stalks (to create a “rack”)

🍳 Instructions:

1. Prepare the spice rub:
   In a small bowl, mix paprika, salt, pepper, onion powder, garlic powder, thyme, rosemary, and lemon zest.

2. Season the chicken:
   Pat the chicken dry with paper towels. Rub olive oil or melted butter all over the chicken. Sprinkle the seasoning mix generously over the entire chicken, including under the skin and inside the cavity.

3. Stuff the cavity:
   Place lemon halves, smashed garlic, and onion quarters inside the cavity. Add a few sprigs of fresh herbs if using.

4. Create a base in the slow cooker:
   Line the bottom of the slow cooker with carrots or celery (or use a small rack if you have one) to elevate the chicken.

5. Cook the chicken:
   Place the chicken breast-side up on top of the veggies/rack in the slow cooker.

   • Cook on low for 6–8 hours

   • Or on high for 4–5 hours, until the internal temp reaches 165°F (74°C)

6. Optional – Broil for crispy skin:
   Carefully transfer chicken to a baking sheet and broil for 3–5 minutes to crisp the skin.

7. Rest and serve:
   Let the chicken rest for 10–15 minutes before carving. Enjoy with pan juices or your favorite sides.

💡 Notes:

• Cooking times vary based on size of the bird and slow cooker model.

• Always use a meat thermometer to ensure the chicken is safely cooked.

• Save the bones and veggie base for a flavorful homemade stock!

🔍 Tips:

• No trivet? Use carrots, celery, or a layer of onion to lift the chicken off the bottom.

• Add flavor: A touch of lemon zest in the rub brightens the flavor.

• Meal prep tip: Shred leftover meat for sandwiches, soups, or wraps.

• Broiling step is optional but makes a big difference for texture.

🍽️ Servings:

• Serves 4 to 6 people, depending on the size of the chicken and portion sizes.

🥗 Nutritional Information** (Per 4 oz cooked chicken, skin-on, approximate):

• Calories: 250

• Protein: 23g

• Fat: 17g

• Carbohydrates: 1g

• Fiber: 0g

• Sodium: 450mg

• Cholesterol: 80mg

Note: Values may vary based on seasoning and size of chicken.

✅ Benefits:

• Easy prep and cleanup – just one pot!

• Healthier than store-bought rotisserie with customizable sodium and fat.

• Budget-friendly and great for leftovers.

• Versatile – serve whole or shredded in multiple dishes.

• Perfect for batch cooking or family meals.

❓Q&A:

Q: Can I cook a frozen whole chicken in the slow cooker?
A: No, it’s not recommended due to food safety. Always thaw the chicken completely first.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Q: Can I add vegetables in the slow cooker?
A: Yes! Add potatoes, carrots, or onions around the chicken for a one-pot meal.

Q: Can I use this recipe for turkey?
A: For smaller turkeys (under 6 lbs), yes. Adjust cooking time and check temperature.

Q: How do I know when the chicken is done?
A: Use a meat thermometer – internal temperature should be 165°F (74°C) in the thickest part of the thigh.