Slow Cooker Whole Roasted Chicken

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Description

This Slow Cooker Whole Roasted Chicken is juicy, tender, and full of flavor — the perfect “set it and forget it” meal. Slow cooking locks in the moisture, while herbs, garlic, and spices infuse the chicken with a rich, savory taste. With crispy golden skin (finished in the oven, if desired) and fall-off-the-bone meat, this dish is ideal for Sunday dinners, meal prepping, or family gatherings.

Ingredients For Slow Cooker Whole Roasted Chicken

  • 1 whole chicken (about 4–5 lbs), giblets removed

  • 2 tbsp olive oil or melted butter

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried thyme (or rosemary)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 lemon, halved

  • 4–5 garlic cloves, smashed

  • 1 large onion, sliced thick (optional, acts as a base in slow cooker)

  • 2–3 fresh herb sprigs (thyme, rosemary, or parsley)

 Instructions

  1. Prepare the Chicken – Pat the chicken dry with paper towels.

  2. Season – Mix olive oil/butter with paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub all over the chicken, including under the skin if possible.

  3. Stuff for Flavor – Insert lemon halves, garlic cloves, and fresh herbs into the cavity.

  4. Set the Base – Place sliced onions (or carrots/celery) at the bottom of the slow cooker to keep chicken lifted.

  5. Cook – Place the chicken on top. Cover and cook on low for 6–7 hours or high for 3–4 hours, until internal temperature reaches 165°F (75°C).

  6. Optional Crispy Skin – For golden skin, place the cooked chicken on a baking sheet and broil for 5–7 minutes until crisp.

  7. Serve – Let rest 10 minutes before carving. Enjoy with veggies, potatoes, or rice.

Servings

  • Serves 6 people (based on a 4–5 lb chicken).

Nutritional Info (per serving, approx.)

  • Calories: 310

  • Protein: 32g

  • Fat: 18g

  • Saturated Fat: 5g

  • Carbohydrates: 3g

  • Fiber: 1g

  • Sodium: 450mg

  • Cholesterol: 110mg

(Values vary depending on chicken size and added ingredients.)

Notes

  • For extra flavor, marinate the chicken overnight in the spice mix.

  • Vegetables like carrots, potatoes, and celery can be added to the bottom of the slow cooker for a complete meal.

  • Use the leftover bones and juices to make a delicious homemade chicken broth.

 Tips

  • Dry the chicken well before seasoning to help the skin crisp better when broiled.

  • Don’t overcook—check internal temp at 165°F for juicy meat.

  • Use a rack of onions or foil balls under the chicken to prevent it from sitting in liquid.

  • Meal prep friendly—shred leftovers for soups, salads, or sandwiches.

 Health Benefits

  • High in lean protein for muscle and repair.

  • Packed with vitamins B6, B12, and zinc to boost immunity.

  • Slow cooking preserves nutrients and moisture.

  • Lower in sodium and fat compared to store-bought rotisserie chicken.

Q&A

Q: Can I use frozen chicken?
A: It’s not recommended to cook a whole frozen chicken in a slow cooker due to food safety risks. Thaw it fully first.

Q: How do I keep the chicken from drying out?
A: Cook on low for the juiciest results and avoid lifting the lid frequently.

Q: Can I make gravy from the drippings?
A: Yes! Strain the juices, simmer with flour or cornstarch, and season to taste.

Q: How long will leftovers last?
A: Store in the fridge for up to 4 days or freeze for 2–3 months.

Q: Do I need to add liquid?
A: No, the chicken releases its own juices while cooking, but you can add ½ cup broth for extra flavor if desired.

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