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Slow Cooker Whole Chicken

A foolproof method for creating fall-off-the-bone tender whole chicken with minimal effort using a slow cooker, delivering juicy and flavorful results every time.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (3-4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, chopped

Method
 

  1. Pat your chicken completely dry with paper towels. Rub olive oil all over the chicken, then combine all dry seasonings in a small bowl. Massage the spice mixture thoroughly into every crevice, under the skin where possible, and inside the cavity.
  2. Layer your chopped onions, carrots, and celery at the bottom of your slow cooker. These vegetables serve as a natural roasting rack, lifting the chicken above any accumulated juices.
  3. Carefully place the seasoned chicken breast-side up on top of the vegetable bed. The chicken should sit comfortably without touching the sides of your slow cooker.
  4. Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid during cooking. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
  5. Let the chicken rest for 10 minutes before carving. For crispy skin, transfer the cooked chicken to a baking sheet and broil for 3-5 minutes until golden brown.

Notes

Season chicken the night before for deeper flavors. Pat chicken completely dry before seasoning for better adhesion. Don't lift the lid during cooking as each peek adds 15-20 minutes. For crispy skin, broil for 3-5 minutes after slow cooking. Refrigerate leftovers up to 4 days or freeze for up to 3 months.