Slow Cooker Whole Chicken

Slow Cooker Whole Chicken delivers all the flavor and comfort of a traditional roast chicken without heating up the oven or spending hours in the kitchen.

Made with fresh lemon, garlic, and vegetables, this slow cooked chicken is incredibly tender and juicy meat that practically falls off the bone.

Why you will like this recipe.

I like that whether you are planning a cozy family dinner or prepping meals for the week ahead, this easy recipe makes homemade comfort food effortless.

Here is what else you will like about this recipe.

• Easy to prepare – Just season the chicken, add it to the slow cooker, and let it do the work.
• Simple ingredients – Made with pantry spices and everyday ingredients.
• Budget-friendly – Whole chickens are often one of the most economical protein options available.
• Family-friendly – A classic dinner that both kids and adults enjoy. Also perfect for sharing at gatherings such as holidays, tailgated, and potlucks.

Have you tried my recipe for Slow Cooker Root Beer Pulled Chicken?

Made with root beer and barbecue sauce, that pulled mouthwatering chicken is sweet, savory, and tender. Both this whole chicken and that pulled chicken are easy and delicious chicken recipes that can be made in a slow cooker.

Dried Thyme is one of the wonderful seasonings used to give this chicken a special flavor. You can find Dried Thyme here.

Ingredients Needed.

• Whole Chicken Remove the giblets and neck from the cavity before seasoning. Use clean paper towels to pat the chicken dry, removing any moisture etc from the chicken.
• Olive Oil Melted butter can alternatively be used.
• Seasonings. Salt, Pepper, Paprika, Garlic Powder, Onion Powder, and Thyme.
• Lemon. Sliced in half. The lemon halves are placed inside the cavity of the chicken to infuse the meat with fresh citrus flavor while it slow cooks.
• Garlic. Smashed garlic cloves tucked inside the cavity help flavor the chicken from the inside out.
• Onion. Cut into quarters and then separated so that they can be placed inside the cavity and around the chicken. The onion adds moisture and aromatic flavors during slow cooking.
• Carrots. Carrots become tender and flavorful as they cook beneath the chicken, soaking up the delicious juices. If you are using whole carrots you can slice the carrots into smaller chunks.
• Celery. Celery adds subtle flavor and works well with the carrots and onion to create a classic roast chicken vegetable base. The celery should be cut into smaller pieces.

How to cook a whole chicken in a slow cooker .

• Prep Time 10 minutes .
• Slow Cook Time 6–8 hours (low) or 4–5 hours (high) .
• Servings 6.
• How to serve : Serve with the cooked vegetables and spoon some of the flavorful cooking juices over the chicken. Save any remaining juices for soups, gravies, or other recipes.
• Notes: An instant-read thermometer can help you determine when your chicken is done slow cooking.

1. Chicken. Prepare the chicken as indicated. This includes removing the giblets, patting the chicken dry, and removing any large pieces of loose skin or excess fat around the cavity opening. Then generously rub the olive oil over the chicken.
2. Seasonings. In a small bowl, use a small whisk to combine together the seasonings (Salt, Pepper, Paprika, Garlic Powder, Onion Powder, and Thyme. ) Evenly coat the outside and the cavity of the chicken with the seasoning mixture. Lastly, squeeze the lemon halves over the chicken, then place the squeezed lemon halves inside the chicken cavity.
3. Bed. Arrange the onion, garlic, carrots, and celery in the bottom of the slow cooker to create a bed for the chicken. Then place the chicken into the vegetable bed with the breast-side up.
4. Slow Cook Cover the slow cooker and slow cook the chicken on Low for 6–8 hours or High for 4–5 hours. The chicken should be done slow cooking when it is tender and the thickest part of the thigh registers 165°F on an instant-read thermometer.
5. Serve. After slow cooking, carefully transfer the chicken to a cutting board or large platter and allow it rest for about 10 minutes before carving.

Tips for Making the Best Slow Cooker Whole Chicken.

Choose a fresh or fully thawed whole chicken weighing about four to five pounds so that it can fit comfortably (in most 6-quart or larger slow cookers) and cook evenly. Remove the giblets and neck from the cavity and pat off excess moisture using a paper towel as this helps the oil and seasonings adhere better and improves the texture of the skin.

More helpful tips for you.

1. Extra virgin olive oil works well in this recipe as it has a rich, fruity flavor that compliments the herbs, garlic, and lemon while helping the seasonings adhere to the chicken. Melted butter can alternatively be used for a richer, more traditional roast chicken taste.
2. For crispier skin, carefully transfer the cooked chicken to a baking sheet and broil for 4–5 minutes, watching closely to prevent burning.
3. Prepare your chicken in advance. For the best flavor, you can season the chicken up to 24 hours in advance and refrigerate it uncovered. This allows the seasonings to penetrate the meat and helps create even more flavorful chicken.

FAQ

• Can I cook a frozen whole chicken in the slow cooker?
  No. For food safety reasons, the chicken should be completely thawed before placing it in the slow cooker. Starting with a frozen chicken can keep it in the temperature danger zone for too long.
• Do I need to add water or chicken broth?
  No. The chicken and vegetables release plenty of liquid as they cook, creating flavorful juices without adding extra liquid.
• Can I make this recipe without the vegetables?
  Yes. The vegetables are optional. If you omit them, use a rack inside of the slow cooker to keep the chicken elevated during slow cooking, you can use a rack, a few balls of aluminum foil, or a layer of onion slices to keep the chicken above the juices.
• How do I know when the chicken is done slow cooking?
  The chicken should be done when the thickest part of the thigh reaches 165°F on an instant-read thermometer. The juices should also run clear, and the meat should pull away easily from the bone.
• Why isn't the skin crispy?
  Slow cookers cook with moist heat, so the skin stays soft. For crispy skin, you can carefully transfer the cooked chicken to a baking sheet and broil it for 4–5 minutes after cooking.

Variations.

• For an Italian Seasoned Chicken, you can swap out the thyme with a couple of teaspoons of Italian seasoning. Add a few extra garlic cloves and serve with roasted potatoes or pasta.
• To make a Ranch Style Chicken, season your chicken with a couple of tablespoons of ranch seasoning in place of some or all of the spices. This creates a savory, family-friendly flavor.
• Or you can brush the cooked chicken with your favorite barbecue sauce during the last few minutes under the broiler for a sweet and smoky finish.

How to Store Slow Cooker Roast Chicken.

Once your chicken has fully cooled it can be stored in an airtight container. When properly stored, chicken should keep for up to four days when refrigerated or frozen for up to a few months. Also, you do not have to discard the flavorful liquid left in the slow cooker. Simply strain it and store it in an airtight container in the refrigerator for up to four days or freeze it for up to three months. Use it for soups, gravy, rice, stuffing, mashed potatoes, or when serving your reheated leftovers.

You may also be interested in these chicken recipes.

• Slow Cooker Mediterranean Chicken Dinner
• Slow Cooker Chicken and Dumplings Dinner
• Slow Cooker Chicken and Broccoli Pasta
• Slow Cooker Hawaiian Chicken Recipe
• Slow Cooker Chicken Stroganoff
• 27 Easy Slow Cooker Recipes for Parties and Gatherings.